Funtanir In Bologna

09/11/2025: Homemade food, carefully prepared and made with excellent ingredients! It's been a while since I've eaten crescentine like this, and the quality of the cured meats and cheeses is top-notch. The handmade first courses are very special: there were eight of us, and three chose tortelloni filled with porcini mushrooms made with chestnut flour (sublime), three tagliatelle made with pumpkin dough and sausage ragù, and two ravioli filled with the most delicate gorgonzola. Three desserts, and the price was very reasonable. The menu is explained verbally; there's no à la carte, so those who care about prices should ask in advance.

26/10/2025: I happened upon this place on a Saturday evening after a day exploring caves, hiking, and the woods. We decided to eat before heading back, and luck brought us here. I've rarely eaten so well, and the restaurant's chef, who was also a regular, was exquisite. She explained and presented each dish with love and passion, and everything turned out to be superb. It's a shame it's so far from home, but I'll definitely be back. Thank you.