Drogheria della Rosa
An old apothecary that looks much as it always has, except that now wine bottles are mixed in among the old-fashioned jars on the wooden shelves. Just as the premises once dispensed medicines, chef/owner Emanuele Addone dishes out warm hospitality and down-to-earth Bolognese cooking, with an emphasis on market-fresh ingredients. There’s no menu, but a waiter, often Emanuele himself, will guide you through the daily offerings and suggest wines to match. A meal usually begins with a plate of prosciutto and a glass of prosecco. Tortellini are stuffed with zucchini blossoms or eggplant puree; filet mignon is roasted to perfection and drizzled with balsamic vinegar from Modena, guinea fowl is done beautifully with a honey sauce. Desserts, including a mascarpone with chocolate shavings, are sumptuous, but leave just a bit of room—some of the best gelato in Bologna is dispensed around the corner at La Sorbetteria Castiglione, at Via Castiglione 44.
An old apothecary that looks much as it always has, except that now wine bottles are mixed in among the old-fashioned jars on the wooden shelves. Just as the premises once dispensed medicines, chef/owner Emanuele Addone dishes out warm hospitality and down-to-earth Bolognese cooking, with an emphasis on market-fresh ingredients. There’s no menu, but a waiter, often Emanuele himself, will guide you through the daily offerings and suggest wines to match. A meal usually begins with a plate of prosciutto and a glass of prosecco. Tortellini are stuffed with zucchini blossoms or eggplant puree; filet mignon is roasted to perfection and drizzled with balsamic vinegar from Modena, guinea fowl is done beautifully with a honey sauce. Desserts, including a mascarpone with chocolate shavings, are sumptuous, but leave just a bit of room—some of the best gelato in Bologna is dispensed around the corner at La Sorbetteria Castiglione, at Via Castiglione 44.
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