<a target="_blank" href="https://www.facebook.com/Osteria-Bottega-121651694555766/">All'Osteria
Bottega</a>

Via Santa Caterina,
51

40123 Bologna BO,
Italy

Tel. +39 051 585111

BY ANTONIO GALLONI | AUGUST 21, 2019The Food:

Culatello di Zibello (aged 36 months) 

Mortadella 

Prosciutto di Parma (aged 36 months)

Tagliatelle alla Bolognese

Tagliatelle with braised onions

Lasagne

Cotoletta Petroniana (Veal cutlet, pan-roasted with
capon broth and topped with Prosciutto di Parma and Parmigiano-Reggiano)

The Wine:

2013 Sergio Barale Barolo Bussia Riserva&nbsp; &nbsp; &nbsp; &nbsp; 91&nbsp;

Bologna is one of Italy’s temples of gastronomy. There are
few better places to partake in its delights than at All’Osteria Bottega, an
informal eatery that serves up a bevy of tried and true classics.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1566397686958-Prosciutto_copy.jpg"> Culatello di Zibello (aged 36 months) 

The tiny dining room, with its cramped tables, bustles with
a level of energy that is only matched by Owner Daniele Minarelli’s animated,
large-than-life personality as he rattles off a menu full of local specialties.
There is no wine list. Minarelli runs through the choices until we settle on
Barale’s 2013 Barolo Bussia Riserva. “The Piedmontese are terrible,’” he says.
“They make no wine. It is literally impossible to get the wines. The Tuscans,
on the other hand, they are smart. They actually make wine.” It’s hard not to
go along with the showmanship and chuckle.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1566395738253-TagliatelleRagu_copy.jpg"> 
Tagliatelle alla Bolognese

We start a selection of cured meats, all of which are
sublime. Mineralli is passionate in sourcing his meats from local suppliers who
work with natural products. Many of these small, artisan producers are listed
in the menu. It is tempting to think that all culatellos, mortadellas and
prosciuttos are the same, but once you sample the versions made by
Emilia-Romagna’s artisan producers, there is just no going back. The meats are delicate
yet full of flavor and never heavy nor overly filling. I especially like the
Culatello, which is divine.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1566395750116-TagliatelleOnion_copy.jpg"> 

Tagliatelle with braised onions

Our three pastas are delicious, but not especially memorable
beyond that. The Tagliatelle alla Bolognese is certainly fine, but the overall
presentation could be a bit more polished without detracting from authenticity
in any way. Although the tagliatelle with braised onions is tasty, it doesn’t
hold much interest beyond the first two or three tastes. I could never eat a
whole plate of it. Lasagne is another Emilia-Romagna classic. At All'Osteria
Bottega, the lasagne are not especially distinguished, except by the salt,
which is too much. All of that is quickly forgotten with a truly special dish
that ends this dinner on a high note. Cotoletta alla Petroniana (also known as
Cotoletta all Bolognese) is a traditional preparation in which the pounded veal
chop is pan-roasted, then finished with capon broth, Prosciutto di Parma and
melted Parmigiano-Reggiano. It is simply to die for.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1566395781325-VealChop_copy.jpg"> 

Cotoletta Petroniana (Veal cutlet, pan-roasted with capon
broth and topped with Prosciutto di Parma and Parmigiano-Reggiano)

After a long day of eating and drinking, we keep the wine
simple. Not that there is much choice here, anyway. Barale has been on a roll
of late. Their 2013 Barolo Bussia Riserva is one of the early high
points in a remarkable transformation that is underway at this family-owned
estate in Barolo. Although a bit rough around the edges, the 2013 is enjoyable and&nbsp; works well with the food.

All'Osteria Bottega is well worth a visit for readers who are
looking for a truly authentic neighborhood restaurant. While words like
“osteria” and “trattoria” have been gentrified in recent years, All'Osteria
Bottega is a true osteria, with all of the pros and cons that are part
of dining and hospitality at this level. Don’t expect anything fancy.
Reservations are essential, and unless you are a glutton for punishment, don’t
even think about driving in this part of town, as parking is next to impossible
to find. That’s what taxis are for.

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