At Bologna's temple of culinary contentment, owners Daniele and Valeria lavish attention on every table between trips to the kitchen for astonishing plates of culatello di Zibello ham, tortellini in capon broth, Petroniana-style veal cutlets (breaded and fried, then topped with prosciutto di Parma and parmigiano reggiano, and pan-sauteed in broth), off-menu speciality pigeon and other Slow Food delights.
Desserts are homemade by Valeria, from the Marsala and caramel-drenched semifreddo to seasonal fruit sorbets. It's one of the city's most exquisite dining experiences, and sometimes downshifts in service and uptakes in attitude prevail as a result, but there's no faulting the cuisine. Book ahead.
