We'd add
Our runner-upPassatelli
Breadcrumb, egg and Parmigiano pressed into strands and dropped into broth. It's the broth dish we'd share at the table.
- Fresh pasta made in-house
- Kept to tradition
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstTagliatelle
- TechniqueHand-rolled
Egg-pasta ribbons rolled by hand with the slow-cooked Bolognese ragù, a plate Bologna's tagliatella guild has recognised. We'd begin with it.
Antica Trattoria della Gigina
Emilian · trattoria · Arcoveggio, Bologna
Via Stendhal 1, 40128 Bologna
Must-goOne of the few places in this city we'd plan a trip around.
Aldina Fava, Gigina to the customers, rolled the pasta and cooked the ragù in this Arcoveggio kitchen, and the trattoria still carries the name. Gigina's recipes are still the house's.
The proof, in the house's own words
Why the tagliatelle
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