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Tamburini
Ranked #145 of 1,899 Restaurants in Bologna
Price range: $6 - $18
Cuisines: Italian
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Restaurant details
Good for: Local cuisine
Dining options: Late Night, Lunch, Breakfast, Buffet, Delivery, Reservations, Takeout
Neighborhood: Santo Stefano
Description: Pork is the domestic pig intended as a supplier of meat and sausages. The Latin origin, maialis, is related to the habit of sacrifice to the goddess Maia a pig (porcus), term connotation, even more than the other, in the negative. In the ancient traditions (Latin, Greek, Celtic), pork was considered a good supplier of meat, like other animals. More and different cultures, ancient and recent, have on the contrary "demonized", branded as unclean animal and then banished from the power. Arista and ham therefore forbidden for Brahmins, Jews, Muslims. From the gastronomic point of view, treaties Italians from the fourteenth to the eighteenth century, the target social high, almost ignore the pig, who gained wide popularity in the last two centuries, especially among the lower classes that they had never underestimated the value primary food (often single) and thanks to the birth of the popular culinary manuals and popular. As for today's dieticians crusades against pork and the fat that the poor beast carries (and inside), it suspend judgment and give voice to Giovanni Tamburini, when, a little 'to tease him and a bit' not to die, he says: "Has anyone ever calculated the ratio joy (or satisfaction) for triglycerides divided by average life? If we give a very high value to the joy in function numerator, the average life span is extended ...! " Intermezzo zoological anatomy "Pig: subfamily of mammals, which is identified in the pig, pet bred by humans since the time the oldest. Even today maintains a position of primary importance, dovu-ta to the recognition of its excellent quality dietary and nutritional. High consumers of pork appear to be the Germans, with almost 60 kg per person per year; in Italy the consumption is around 24 kg per capita. The pig represents the animal food for excellence, data that is used throughout; meat, fat, viscera, blood, fowl and bristles. Among the many Italian pig breeds are to be mentioned: the "Emiliana" of Reggio and Parma, the "Lombard", the "Macchiaiola", the "Adriatic", the "Perugina" and others, today almost completely disappeared and replaced by imported breeds from abroad. Among these the most important are the "Large White", the "Landrace", the "Poland China" l "'Hampshire." Especially the "Large White" is highly appreciated for its precocity, fertility, prolificacy and high yields fattening and slaughter. Pigs of this breed and its crosses derivatives are slaughtered on the year of age and weighing about 140-150 kg, providing meat for the Italian delicatessen factory. "(From: Big illustrated encyclopedia of gastronomy. By Mario Guarnaschelli Gotti. Milan, Selection from the Reader's Digest, 1990)
Reviewed April 3, 2013

Not a normal dining experience here. And I would take some other reviews with a grain of salt if they comment on "service". It's half-deli, half-canteen, so it's pretty much self-service. When I went for lunch, it was full of only locals which I usually consider a good sign.

I somehow came in the back entrance from the main road and was a bit confused as it seemed like a normal restaurant but with no waiters. Then I noticed the tray situation and made my way toward the action. The deli part was filled with locals shouting their orders for the Easter weekend while families were lining up with their trays for lunch.

Don't expect tourist-friendly staff or English speakers here. But you won't have trouble if you follow the lead of the locals, listen to how they order so you can do the same (or failing that, just point!) The tortellini was nothing to write home about, but the eggplant was spectacular, as was the meat & cheese plate. Not too expensive, though there are better deals to be had in town.

Above all I had a great cultural experience here. Travelling solo, this was an ideal spot for a meal and I certainly wasn't the only lone diner. I was sat next to an 80-year-old man (also travelling alone!) from Naples who was very kind and, despite the language barrier, was good conversation.

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Thank CanaussieParis
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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197 - 201 of 1,566 reviews

Reviewed March 27, 2013

read abt this place in the guide books. Looked in, overcrowded, did not like the quality on fare on offer, surly staff, walked out....

Thank valentine s
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed March 14, 2013

Fun spot, right in the middle of the action. Is it that much better than anywhere else? I don't think so. Worth the visit but don't kill yourself to go there.

Thank Michael C
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed February 17, 2013 via mobile

Come here for the food, salumi are just awesome here. The service is bad, especially on busy days, waiters can become rude and unfriendly. Once we waited for more than an hour and then we were said electricity was gone and we couldn't have our food...strange enough as other customers were receiving their food...

Loved the food, but please give us a better service! Not asking for much!

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Thank illradix
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed February 12, 2013 via mobile

Incomparable hams, cheeses, sausage, wonderful bread too, eaten outside watching the world go by. This is deservedly a much loved Bolognese institution that must be visited.
Your arteries won't thank you but that's what statins are for.....

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Thank stephfromlondon_10
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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