Osteria Futura

Bolognese atmospheres, dedications and tributes to Lucio Dalla — from the musical background to the unforgettable song written in 1980 — even crown the venue’s sign. The love of the very young Giovanni Fulco for his hometown is reflected in many other life projects, ultimately taking shape in Osteria Futura, a place he strongly wanted and which, from its very debut, has been warmly embraced by its clientele.

For years, at that very address there was a beautiful flower shop, which later moved a little further down the street. After that came the idea of opening a wine bar, which initially struggled to establish itself along a historic street such as Via Saragozza, a street that has in fact been revitalized and invigorated precisely by restaurants. Giovanni, Elisa and Bernardo sensed its potential and envisioned a “future” for it: a place created to welcome people and to spend a fluid, convivial and warm evening. Compared to the past, they changed the tones of the space, making them warmer — a choice that clearly supports a sustainable number of seats, generating atmosphere and creating a coherent setting with trinkets, furnishings and reclaimed materials.

Guests can come simply for a glass of wine, a cocktail — perhaps chosen from among the house’s personalized recipes — a clever and interesting aperitivo, or for dinner. With the arrival of the warmer season, it will also be possible to enjoy the outdoor tables under the portico, both in the evening and at lunchtime.

At the helm of the kitchen is Claudia, the cook who for years entertained many young people and a few biassanòt (Bolognese night owls) at the historic Osteria Il Moretto.

The menu is designed for sharing and is an invitation to return: many Bolognese-style “tapas”, offered as tastings and small sharing plates, lead into a varied list of off-menu specials alongside the proper gastronomic dishes — including the soup of the day, rosette pasta, traditional lasagne, meatballs in tomato sauce, vitello tonnato, roast beef, a vegetarian option, French-style beef tartare, and tuna tartare.

In this way, even two couples will find it difficult to taste everything, intentionally leaving the door open for a near return — especially considering that the kitchen aims to keep the menu dynamic, frequently renewing its proposals.

On the table, laid out with tastings and small plates: tigelle filled with friggione, Modenese pesto, prosciutto and squacquerone cheese; small polenta bites with whipped salt cod (well balanced); crostini with ragù, friggione and mortadella mousse (fresh and well balanced as well); a selection beef tartare served on brioche bread; a stuffed hard-boiled egg with tuna sauce; crostino with confit egg yolk and grated pecorino; and meatballs filled with tortellini stuffing — already a signature dish — with a concentrated savory and aromatic character, served with a pourable Parmesan cream on the side. The wine cellar features several stimulating and non-obvious selections.

In the dining room there is excellent and attentive management of both seating and timing — closely coordinated with the kitchen. The rhythm and the “algorithms” run smoothly, and the many young and satisfied faces filling the other tables clearly enjoy the experience. The approach, the cordial manners, and the management of what is now one of the very few osterias in the historic center run by young locals is truly a positive sign for the future of our osterias.

Polpettine di ripieno di tortellini / Rosette ai funghi / Polenta croccante con squacquerone

Futura (gin, basilico, pepe rosa) Americano a Bologna (ricetta cocktail americano con amarena Fabbri e un goccio di lambrusco)

Cielo (second hand), Exb (abbigliamento), Hair second floor (parrucchiere), Quellidibologna (e commerce – eventi), Vistamare (locale estivo per eventi)