Osteria della Pieve In Bologna

10/05/2025: We spent three days in Bologna and ate at several restaurants. But this one topped them all. Highly recommended.

09/05/2025: Stepping into da Nello al Montegrappa feels like crossing into a rustic kitchen somewhere in Emilia-Romagna—warm, inviting, and filled with the aroma of simmering sauces and freshly rolled pasta. This charming Italian eatery sets itself apart with a commitment to handmade pasta, and the difference is clear from the first bite. The meal began with a basket of warm focaccia and a delicate olive oil infused with rosemary. But the true highlight came with the primi piatti. The tagliatelle al ragù was nothing short of exceptional: silky ribbons of pasta with just the right bite, cradling a slow-cooked meat sauce that was both rich and nuanced. Even more impressive were the tortellini in brodo, delicate little pockets of meat-filled perfection swimming in a golden, clear broth that tasted like it had simmered all day. Each dish spoke of tradition and technique. The pasta was unmistakably fresh—light, tender, and beautifully balanced against its sauces. The chefs clearly respect the craft, treating each ingredient with care and purpose. Service was attentive and warm, and the ambiance struck that ideal balance between elegance and comfort. The wine list leaned Italian, with thoughtful pairings suggested by staff who truly knew their offerings. In a world of shortcuts, da Nello al Montegrappa reminds us of the beauty of doing things the right way. Handmade pasta, prepared with passion—this is Italian dining at its finest.