I migliori ristorantinella città Calderara di reno della Bologna

07/05/2026: In response: First of all, I wanted to abstain from commenting because, as you point out, I had to communicate my intolerance. You should write (by law) all the ingredients on that blackboard called the “menu” (even the Chinese know it by now) that was placed on a chair, especially if there is no trace of “tradition” (Gianna’s Bolognese cutlet, I don’t expect a brick of cream on top, it was an insult to Bologna and to Gianna. Write what you put on top since I see that I’m not the only one among the reviews who didn’t imagine this way of understanding a Bolognese cutlet). In crescentine I have always known/seen/eaten/made with dough where there was little presence of milk (on 1/2 kg of flour 140ml of milk, are you really saying/equating the presence of lactose in crescentine with that cutlet where there was almost 100ml of cream on top! Slightly different proportions and I ate 2 crescentine, not 10, luckily at this point) not as you say that you also put cream there, as SHE specified. Then thanks for the clarification at the table, I advise you for the next customers to connect "the facial expression" to what you say if you call it "kindness" to me, it only seemed arrogance and "annoyance" for the return of the dish, where due to your carelessness this happened. But I did well, I'm sorry to say, since those like me who had that dish had a stomach ache all night without even having an intolerance, but a normal stomach, so much cream is bad for anyone! Anyway, we've all learned our lesson, especially about where not to return. Edit: The mistake is not writing the ingredients on each dish or using cream to hide a lack of ability to create "new dishes." When you go to a traditional trattoria, you expect that, not what we all saw and ate yesterday. When one of us asked for a regular grilled steak, you couldn't even make that, I mean... come on... and not having a real menu is truly sad and risks these problems. Then, oh, my partner worked at the Abbazia di Monteveglio restaurant, perhaps he wants to discredit even such a twenty-year-old excellence, or perhaps he thinks he's talking to a fool who doesn't know what good Emilian cuisine is?! And I'm already sorry he continues with his arrogance, I'll do the same, but there's nothing "della Gianna" about it. Being local, I remember how it was eaten, and it wasn't what I saw yesterday. Out of 10 dishes, 5 had cream. Let's leave aside the tagliatelle with friggione, to season the tigelle and crescentine, very little for the two baskets ordered. Looking at the other reviews, some people like your food, good for you, but I repeat, don't think I was the only one who didn't appreciate it yesterday, on the contrary. What I recognize is the right balance between quality and price, both of which are in fact low. Your staff was very kind, it was your way of addressing the problem and why 1 star. Eating badly happens, but I can't stand this rudeness. A little self-criticism doesn't hurt. Oh, we were the largest table yesterday, and then there are people who eat fried cockroaches in China just to try it, so there are also those who love cream and will eat anything. If you want, we can continue the back-and-forth like this. Have a good day, good work, and I wish you the best.

30/04/2026: Always the best! Excellent value for money

12/06/2026: Very, very nice place. Excellent service, friendliness, and expertise. Excellent food! Well done!

04/06/2026: Weekday lunch. Very good food and fresh fish. Excellent service. The atmosphere is welcoming and extremely clean.

23/03/2026: The food was delicious and the staff were friendly and helpful. The place was also very clean and well-maintained. I would definitely go back!

08/03/2026: Always top quality!!! Unbreakable over time

28/04/2026: On a friend's recommendation, I came to try this place, which is only open for lunch and only on certain days. It's a very rustic but charming place, with very friendly staff and good food. We ordered Special tagliatelle with ragù Special gramigna pasta with sausage Of the two, the gramigna was better, even if it was a bit cheesy. I wasn't a fan of the tagliatelle, the ragù wasn't very intense. Second course Knuckle Stew Of the two, the shin was better because the stew was not very flavorful and sometimes even dry. So, it's a place worth a visit because they make most of the dishes themselves. However, I found it more of a place for a quick lunch break for workers. It's actually very cheap; a first course and a second course cost around €16, which is certainly very cheap and good, but to be honest, I expected it to be better. I recommend a visit.

28/04/2026: Traditional Bolognese cuisine, friendly service, and speed are the perfect accompaniment to good food. Special note: open for lunch only. First courses include the gramigna, tortelloni, and the ever-present tagliatelle. For second courses, the shin of pork stands out, a true must, but the rest is also delicious.

31/03/2026: top pizza, welcoming place and fantastic staff!!!!

08/03/2026: A great experience and we loved the pizza!

06/06/2026: It's been a long time since I've been to Itaca for a meal. I've always had a good time in the past, too. The pizza is excellent, but when I want fish that's not far from the sea, I've come, I still come, and I'll always come to Itaca to enjoy it. Beautiful, elegant, and clean place, with impeccable, young service.

06/06/2026: Very kind, last night we had a great time, the pizza was very good