Vicolo Colombina

Massimiliano Poggi, Bologna’s most renowned and celebrated chef, masterfully balances tradition with a modern twist, preserving the untouched essence of classic flavors while integrating sustainability and ingredient traceability into his culinary philosophy.

Following the success of Al Cambio and Massimiliano Poggi Cucina, creating a venue with its own identity in the dynamic heart of Piazza Maggiore was a greater challenge than expected. However, Vicolo Colombina has not only risen to the occasion but thrived, especially during the pandemic, refining its concept to fit the city’s rhythm. The Poggi Cucina team, deeply immersed in multiple projects across Bologna, has seamlessly orchestrated this space into a warm yet minimalist and refined “salon,” where dishes are both light and indulgent.

The menu speaks of craftsmanship and authenticity. Hand-selected cured meats defy the commercially driven standards found elsewhere. The sformato of potatoes and mortadella on a Parmigiano Reggiano cream from Rosola di Zocca is smooth and aromatic, while the oven-roasted onion with the same Parmigiano cream exudes rustic sweetness. The tortellini—cooked to precise perfection—are among the best you can experience while admiring Bologna’s open-air monuments, whether served dry or in a rich cappone broth.

Poggi’s commitment to ethically raised meats is evident in the slow-roasted rabbit, a dish meant to be shared, served with its own cooking jus and seasonal sides—an homage to the chef’s deep-rooted respect for pastoral traditions.

For dessert, the restaurant embraces universally loved classics, bringing together generations through the comforting and nostalgic flavors of Bologna’s sweetest traditions—an ethos that defines Poggi’s culinary vision.

Tortellini in crema di Parmigiano Reggiano di collina “Rosola di Zocca”.

Supermercato delle carni di Malalbergo (macelleria), L’angolo della freschezza (bottega alimentare), Servito di Eta Beta (arte e design)