Veal cutlet on the bone, Petroniana-style

Breaded veal finished with ham, Parmigiano and broth

Veal on the bone in crumbs, the Petroniana way, Bologna's own cutlet under ham and cheese. It's the main we'd come for.

Breaded cutlets at 2 more kitchens

All'Osteria Bottega

Emilian · osteria · Malpighi, Bologna

Via Santa Caterina 51, 40123 Bologna

Food + wine

An osteria in Malpighi that starts with a serious counter of salumi, cured meats, and ends with Bologna's own cutlet. In between comes pasta pinched by hand.

The proof, in the house's own words

Why the Petroniana cutlet

Strong evidence

Sourcing · protected name
Parmigiano Reggiano, named on the menu.
Official EU register ↗Menu ↗
Technique
Pan-fried, then finished with capon broth, ham and Parmigiano Reggiano.
Menu ↗
Tradition
Petroniana-style, the way Bologna has long dressed its cutlet.
Menu ↗

We'd add

Our runner-up

Handmade Stricchetti pasta with white rabbit ragù and porcini mushrooms

Little pinched bows of pasta made by hand, with a white rabbit ragù and porcini. The primo before the cutlet.

Made by hand

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