Antica Osteria Romagnola

Antonio Amura was one of the greatest interpreters of lamp service and many other currents of elegance and professionalism in the dining room, which illuminated the restaurant industry during periods far more glorious than the present one. With that demeanor, he achieved impressive results at Whisky a Gogò, a venue on Via Zamboni that also had a small restaurant. This was followed by seven unforgettable years at the formidable Dante, side by side with Dante Casari, another monument in Bolognese gastronomic history. Then, he set his sights on a 16th-century venue on Via Rialto, which he continues to manage with eternal passion alongside his sons, Matteo and Francesco. Francesco, in addition to applying himself in the kitchen with high-level training, is also a talented artist: his works dedicated to the city have now gone viral and you will find them displayed to further enhance the aesthetic charm of “della Romagnola,” with the alluring red of a collectible Berkel standing out.
From Tonino’s charisma, as loyal customers and colleagues call him, emerges a deep respect for this profession and for the very essence of dining out, good manners, and that subtle thread of sarcastic humor that is enviable and inimitable. The menu is still part of a satisfying culinary doctrine: a selection of appetizers that combines Campanian delicacies with traditional flavors, rich and indulgent first courses such as crispy tagliatellina with truffle on a parmesan fondue and Parma ham sautéed in butter, along with suckling pig ham glazed in the oven with crispy skin and rosemary potatoes; an addictive indulgence. If you’re lucky, you’ll end the meal with a Crêpe Suzette that has made history. If you’re less fortunate, you’ll console yourself with Popella’s snowflakes, a pastry directly from Naples: one of the most delightful small pastries in the entire boot.

Suckling Pig