Owner Valeria keeps an army of nonnas in line at this simple pasta lab tucked among myriad bars on Bologna's booziest street. Pasta is sold raw or cooked and is handmade before your eyes. The rich tortellini al pasticcio (pork-stuffed pasta with fresh cream and °ù²¹²µÃ¹) is immensely satisfying, while tagliatelle with prosciutto and lemon is a tart and refreshing change of pace.
Locals who cannot manage to snag one of the six or so bar stools take their pasta home. Saturday lunch is total mayhem – if you cannot get a seat, take your pasta across the street to Barazzo (as long as you buy a drink). Fresh, fantastic and fiercely Bolognese.
