A classic dish from Bologna — wide rigatoni pasta served with a rich Bolognese meat sauce and generously sprinkled with Parmesan cheese.

The authentic taste of Bologna, without compromise. In the 18th century, local chefs created this ragù not for speed, but for patience — meat, vegetables, wine, all simmered for hours to achieve the perfect consistency. We serve it with tagliatelle so that the sauce coats every inch of the pasta, and the Parmesan adds a deep salty accent. This isn't just Bolognese — it's culinary history on your plate.