Just far enough off the culinary beaten track to feel like a find, this rustic osteria caters more to locals than tourists – for now! Start with the wonderful tigelle (round breads) with salumi misti (mixed salame) paired with a creamy squacquerone cheese and wash it all down with a local Sangiovese.
Then go for superb al dente gramigna with sausage °ù²¹²µÃ¹ (great veg choices as well). Either way, the restaurant retains an air of Bolognese authenticity that's often hard to find at more famous places. The secondi don't fare quite as well.
