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.