Ristorante Da Cesarina

In 1937, the legendary cook Cesarina Masi arrived on Via Santo Stefano, leaving behind Trattoria Cervetta. Right from the start, she played an absolute culinary trump card that would forever be etched in Bologna’s gastronomic history: tortellini with cream. This dish, which even her historic rival Rina Calori struggled to compete with, remains a beloved favorite—not just for children but secretly enjoyed by adults as well.

At a time when cream-based dishes are often considered sacrilegious, this restaurant continues to serve its signature creation with pride and reverence. Cesarina is a true monument of traditional Bolognese cuisine, standing open seven days a week, even when most of its competitors close their doors.

The family-run management operates at record speed. Stefano Montanari leads the way, joined by his talented son Pietro, who, after working in the kitchen, now oversees the dining room with a warm smile and impeccable manners. Behind them, a well-coordinated team never falters, even when facing a full house and an extensive menu that blends both classic Bolognese dishes and seafood specialties.

The menu is marked by bold flavors and generous portions, staying true to Bologna’s culinary identity. Signature dishes include Gran Fritto alla Bolognese, tortellini in brodo, tagliatelle with a rich, meaty ragù, and the Guido Reni-style pork loin, a decadent creation with black truffle, porcini mushrooms, prosciutto, and Parmigiano Reggiano.

tortellini alla panna

La Bottega della Cesarina (pasta fresca), L’Angolo della Freschezza (formaggeria), Gino Fabbri Pasticcere (pasticceria), Enoteca Italiana (enoteca), Cremeria Santo Stefano (gelateria)