Inizio
Ristoranti
Emilia-romagna
Bologna
Bazzano
L'Artista del Borlengo

L'Artista del Borlengo In Bazzano

Via Circonvallazione Nord 74, 40053 Bazzano, Valsamoggia Italia Bazzano
+39 051 839943
7,9

Basado en 734 opiniones encontradas en 2 webs

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3
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in Bazzano
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di cucina Italiana in Bazzano

I clienti commentano i loro piatti di...

pesce carne pizza fritto funghi dolci salumi caffe tagliatelle spaghetti
Italiana
Bazzano

Gestione recensioni

Recensioni Nota
TripAdvisor 103 7.6
Recensioni Nota
Google 631 8.6
We expected something typical In reality, dishes without any particular expression of flavour. Fried porcini mushrooms a little disappointing Lemon tortelloni in which the only flavor is the lemon itself Salty bill
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15 Aprile 2025
I entered a bit "by mistake" while waiting for the bus, the restaurant is located in front of the bus stop. Even though I was a bit late, the owner welcomed me kindly. I had a gramigna with sausage. The only flaw was that it ran out! So good that I would have gladly had a second one if I hadn't had to run away. They have a wide menu that ranges from meat to fish... which would be worth exploring. Very well-kept and 80s-style place, a restaurant format that I think should be preserved. Recommended
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03 Aprile 2025
Andato oggi per pranzo con parenti mangiato borlenghi e grigliata di crostacei veramente ottimi. Ci tornerò sicuramente
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02 Marzo 2025
A little out of its time in terms of menu and environment. Very kind staff.
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09 Febbraio 2025
Servizio troppo lento e disattento. I commensali dovrebbero essere serviti contemporaneamente o quasi e se ci si lamenta con la cameriera dovrebbe fare qualcosa per rimediare. Invece il nulla. Qualità niente di ché. Borlenghi buoni ma non molto conditi. Gnocco fritto buono. Vini di scarsa qualità. Prezzi cari. Non vale la pena
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03 Febbraio 2025
A nice spacious and clean environment, on Bazzanese a few steps from the beautiful center of Bazzano. Ordering the Borlengo as a starter is in my opinion a must, really good and from the looks of it the gnocco and tigelle must also be very good. We had grilled fish served on 4 levels with even a little bit of frying. Really a lot of stuff, perhaps all a little bland for fish, but all fresh and delicious.
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25 Gennaio 2025
Excellent traditional borlenghi, and fantastic Florentine steak.....very tender and cooked very well. Good lasagna although, for my taste, a little too much bechamel. We will definitely be back to taste the stuffed and sweet borlenghi. Service present but not intrusive.
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24 Gennaio 2025
We ate fish and all 4 of us left the table dissatisfied... to then spend around €300, I'd say we could have done a little better. Mussels and clams appetizer: ok First courses: spaghetti with clams, never heard so much garlic in a spaghetti with clams. The shellfish linguine was good! Second courses: mixture of fried foods, gratins and skewers which was enough for 10 people, in fact we ate not even 1/3 of it and it wasn't that good. If everything is of excellent quality, it's fine to spend €75 each on a 375cl bottle of wine. But in this case we paid above all for the quantity, which was exaggerated and the quality did not satisfy any of the people at the table. We didn't say anything at the time so as not to create tension, but it is important to listen to customers' opinions, especially if they are dissatisfied. I also want to say that I often eat out and fish too. I'm sorry, the restaurant does many things and certainly good ones, but for the fish I wouldn't recommend it to anyone... with such a high bill!
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23 Gennaio 2025
Excellent Florentine steak and ribeye.... The tempting desserts..... Cozy environment Advised
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09 Gennaio 2025
I wanted to eat traditional Emilian food, so I found "L'Artista del Borlengo" where I had the pleasure of trying their borlenghi, both in the traditional and stuffed versions, and I was satisfied. The traditional borlenghi were good and very thin, and the ones with more thickness I preferred the latter. However, both are crunchy and tasty, with the classic "cunza" based on lard, garlic and rosemary which makes them really good. The stuffed ones, however, represent a real surprise: the proposed combinations add a creative touch without ever betraying tradition. The atmosphere of the place is rustic and welcoming, ideal for a moment in company. The service was quick and the staff were friendly and helpful in explaining every detail of the preparation of this local specialty.
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04 Gennaio 2025

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30/03/2025: Trattoria Veturia in Vedrana in the province of Bologna is a true corner of Rome in the heart of the Emilian city. The restaurant stands out for its authentic Roman cuisine, which will delight even the most demanding palates. In particular, the tonnarelli alla carbonara are an experience not to be missed: the creaminess of the pasta and the crunchiness of the guanciale, the perfect mix with the pecorino cheese make every bite a journey through the flavors of the capital. The bucatini alla amatriciana, with their rich and tasty sauce, are no exception; the combination of tomato, guanciale and pecorino cheese creates a superlative dish that truly makes you forget the distance from Rome. Each dish reflects a care and passion for the Roman culinary tradition, making the trattoria an ideal place for those who love authentic flavors. Next time, I won't be able to resist the temptation to try...and I went back to try it. The second courses: Coda alla vaccinara and abbacchio scottadito are two typical dishes of Roman cuisine, each with its own distinctive characteristics. Coda alla vaccinara This dish is a classic of Roman tradition, it was prepared with oxtail cooked slowly until very tender. The meat becomes rich in flavor thanks to a long cooking in a tomato sauce, red wine and herbs such as onion, celery and carrot. Here olives and pine nuts were added to give a touch of complexity. The consistency was dense and creamy, I enjoyed it licking my fingers. Abbacchio scottadito This dish is a symbol of Roman Easter cuisine, prepared with lamb (usually abbacchio, or suckling lamb) cooked on the grill. The meat is often marinated with oil, rosemary, garlic and pepper, allowing the flavors to blend. Once grilled, the abbacchio scottadito was served, enhancing the tender and juicy flavor of the meat. Both dishes are a triumph of flavors and express the richness of the Roman culinary tradition of the Veturia trattoria. This test was passed too!

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