Allegra

Lorenzo Costa, Benedetto Linguerri, and Piero Solferini—three young Bolognese entrepreneurs passionate about food and wine—have created one of the city’s most ambitious, complex, and original dining projects. Their multifaceted space welcomes locals and caters to international visitors from morning until late at night.

The bakery, led by the talented Martino Monti, has generated massive engagement in just a few months, crafting all its pastries and creams in-house and introducing an unprecedented style to Bologna. Its viennoiserie, inspired by Copenhagen’s avant-garde techniques and creative flavors, is a standout feature. Crowded tables even on weekdays and long weekend lines are a testament to Costa’s pioneering vision—he had already made waves in the city with successful concepts like the Ramen Bar and smash burgers.

After early attempts at fine dining and later a bistro-style service, the restaurant has now fully embraced its identity as a modern trattoria, with a laser focus on daily handmade pasta. The results are outstanding: the tortello parmense boasts an impeccable texture and a bright, balanced filling, free from the usual buttery heaviness. The kitchen’s collaboration with top-tier artisanal suppliers plays a fundamental role in its success.

Sunday-worthy dishes like the stuffed rabbit (coniglio ripieno di cortile), wrapped in pork caul fat, showcase meticulous execution, with perfectly calibrated textures and flavors. Other highlights include BBQ-grilled agretti with dandelion, egg, shallot, and beurre blanc, as well as artichokes stuffed with egg and Parmigiano Reggiano, complemented by a vegetable jus that enhances their minerality.

Desserts are superb: the latte in piedi has a flawlessly smooth consistency and an almost ethereal lightness, while the zuppa inglese bridges nostalgia and modern taste sensibilities. The service is knowledgeable yet relaxed, adding to the welcoming atmosphere.

The wine list is the result of deep, obsessive research, entirely dedicated to biodynamic selections and featuring rare small-scale producers, including indigenous grape varieties from abroad. This exceptional selection is also available during aperitivo, paired with top-quality cured meats, cheeses, and freshly baked focaccia with butter.

Tortello parmense

Casa Conoscenti (hotel), Ferramenta (abbigliamento), Disco d’oro (musica)