The 7 Best Tagliatelle in Bologna: Beyond the Classic Ragù

If I ask my friends which are the best tagliatelle of Bologna I always get the same answer: my grandmother's.

It might be true, but maybe emotions sometimes give a better taste.

These are my favorite tagliatelle that you can find in Bologna's restaurants: with ragù Bolognese sauce, of course, but not only.

Trattoria Da Me needs no presentation.

In just a few years, it has become one of the must-visit dining spots in Bologna.

They make every day all the best pasta in Bologna in the lab a few meters from the restaurant, from lasagne to tortellini.

Their tagliatelle al ragù stand out for their rich texture and the unmistakable touch of homemade pasta, with visible pieces of carrot enhancing the sauce.

Booking in advance—thankfully available online—isn’t just recommended: it’s essential!

Info

Trattoria Da Me
Via S. Felice, 50a, 40122 Bologna BO, Italy
Tel. +39 051 555486
trattoriadame.it

Step into Vicolo Colombina and you’ll immediately sense the hand of Max Poggi, a true culinary institution in Bologna. 

This place is a masterclass in 'hidden in plain sight.' 
It’s just a two-minute walk from the crowded Piazza Maggiore, yet because it’s tucked away in a tiny vicolo (alley), most tourists walk right past it. 
But the locals? We know better.

The ragù here is impeccable: silky, deep, and perfectly balanced. 
While we are here for the tagliatelle, here is a secret: their lasagne are equally legendary. If you want to eat where the Bolognese go to hide from the crowds, this is the spot.

Info

Via Colombina, 5b 
Tel. +39 051 233919

vicolocolombina.it

Every local knows Grassilli is a hidden gem. 

Tucked in an alley near Piazza Santo Stefano, this bohemian time machine was founded by an opera singer after WWII. 

Its unique DNA comes from Jacques Durussel, Liz Taylor’s former chef, whose son Jean David now blends French technique with Bolognese soul. 

Their handmade tagliatelle is famously rough, paired with an aromatic, slightly spicy ragù that stands out from more "standard" versions. It’s bold, elegant, and timeless.

Pro Tip: Save room for the world-class Mont Blanc dessert. Reservations are essential for dinner. 

Info 

Via del Luzzo, 3 
Tel. +39 051 222961

ristorantegrassilli.weebly.com

Osteria Broccaindosso is always at the top of my list when recommending Bolognese cuisine.

Everything here— from the careful selection of ingredients to the warm hospitality, from the cozy, informal atmosphere to the excellent quality-price ratio— is exactly what you’d hope for in a traditional restaurant.

If you visit at the end of summer or in autumn, don’t miss their tagliatelle with porcini mushrooms. It’s worth the wait!

For a unique twist, try their passatelli with porcini—an unexpected but delightful combination.

Info

Osteria Broccaindosso
Via Broccaindosso, 7
Tel. +39 051 234153

Medicina is a small town in the country area of Bologna, very famous for the quality of its onions.

Osteria Bottega, a small and elegant restaurant that pays a lot of attention to using the best local ingredients, makes a fabulous version of tagliatelle with friggione sauce, made of onion and tomatoes. 

I went there with my friend Shahab of Emirates Airlines when he asked me to try the best tagliatelle in town: you can judge from his face in the video how great they are.

Info

Osteria Bottega
Via Santa Caterina, 51 Bologna
Tel. +39 051 585111

Nettle is a common wild herb in Bologna's countryside. Carefully hand-picked in the field, the sfogline used it for its delicate aroma and to make egg pasta a little bit lighter. 

This small and cozy trattoria, which takes its name from Collegio di Spagna, a private college for Spanish students founded in 1364 just in front of it, knows how to use it well.

The owner is pure bolognese and you can tell by the menu, which follows the real tradition of local cuisine.

You won't find tortellini with broth in summer or stuffed zucchini in winter because they choose to use only fresh ingredients from selected producers.
 

Info
Trattoria Collegio di Spagna
Via Collegio di Spagna, 15, 40123 Bologna
Tel. +39 051 644 8825

Ok ok, I know these are not proper tagliatelle.
They're wider than the 8mm of perfection, in fact they call it pappardelle.

But how could I not include this gem in this list?

Don't expect to find this pappardelle in June: it's a seasonal dish like porcini mushrooms always must be.

At Caminetto D'Oro, you can prepare your mouth with gently fried sage and porcini (18€).

Then this handmade, rough, this past arrives.
The porcini melt in your mouth. 
No garlic nor parsley. 
Butter of course, not too much. 
And black truffle.

You can't ask for more. Or...well...actually leave space for the creme caramel.

Info

Caminetto D'Oro
Via de' Falegnami, 4, 40121 Bologna
Tel. + 39 051 263494
caminettodoro.it

In Bologna, we don’t joke about pasta dimensions. 

On June 12, 1972, the "Confraternita del Bollito" and the "Accademia Italiana della Cucina" officially registered the measurements of the authentic Tagliatella at the Chamber of Commerce.

The golden rule? 
A cooked tagliatella must be exactly 8 millimeters wide. 

If it’s wider, it’s pappardelle; if it’s thinner, it’s fettuccine. 
Anything else is simply not a Tagliatella. 

To ensure everyone follows the law, a gold sample of the "perfect tagliatella" is still kept in a safe at the Chamber of Commerce.

Let’s settle this once and for all: "Spaghetti Bolognese" does not exist in Bologna. 

If you see it on a menu, you’ve officially found a tourist trap. 
In our city, the slow-cooked meat sauce we call Ragù has only one soulmate: the Tagliatella.

It’s not just about tradition; it’s about geography and physics. 

Historically, dry pasta like Spaghetti only arrived in Bologna after WWII. 
Unlike Southern Italy, we lack the constant sun and wind needed to dry wheat pasta naturally. 
But we’ve always had plenty of chickens! They eat local corn, producing the rich, deep yolks that make our handmade pasta so vibrant and iconic yellow.

Spaghetti (made from durum wheat) are simply too smooth, the meat just slides off and ends up in a puddle at the bottom of your plate. 

Tagliatelle, however, are made with eggs and flour, creating a rough, porous surface (the sfoglia) that literally grips the sauce.