If you are in Bologna tortellini and broth are mandatories. The legend says that tortellino was born in a tavern of Castelfranco Emilia. The owner of this tavern decided to spy a beautiful noblewoman in her room while she was getting naked; returned in the kitchen he tried to reproduce her navel with a slice of fresh pasta
Alias Fabio Berti and Alessandro Gozzi also known as The Bertozzi are the big custodians of Bolognese tradition: family atmosphere and generous portions are the frame where to find the tortellini's anthology
In capon broth, as the city tradition commands, since Bologna was populated, over that from Bolognesi, also of their courtyard animals: sumptuous. Tasty broth, balanced filling
The address where to pacify the age-old dichotomy between tradition and innovation: the tortellini are made as it should be, firm filling, knotty joining
Consistent dough and a balanced filling, although tasty, and a nice and fragrant broth in a family setting
The equilibrium. These are the minute tortellini of this humble restaurant, banner of the most domestic traditionalismus