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“Un riferimento apprezzabile per un pasto in centro storico”

Ristorante La Torinese 1888 - Al Voltone
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Ranked #114 of 1,835 Restaurants in Bologna
Certificate of Excellence
Price range: $17 - $33
Cuisines: Italian
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Restaurant details
Dining options: Breakfast, Late Night, Reservations
Neighborhood: Santo Stefano
Description: "Al Voltone" better known as "La Torinese" is a traditional Bolognese cuisine, and the attention and care in choosing the product led the restaurant to a collaboration with several leading professional associations in the food industry that were developing a project aimed at enhancing the production and culinary traditions of the Bologna area. Most of the dishes served in the restaurant are made using raw materials produced and processed in the province of Bologna. The wines offered represent the best local produce. This philosophy tends to characterize "Al voltone" as the first restaurant in the city of Bologna that serves food with materials only from "Emilia Romagna" province. Between the specialties: Tagliatelle: According to legend, noodles were invented in 1487 by the Bolognese master Zefirano, Giovanni II Bentivoglio's personal chef. Because of the marriage of Lucrezia Borgia (she went on a journey from Bologna to Ferrara, to marry the Duke of Ferrara, Alfonso I 'Este) Zefirano prepare the pasta which was inspired by her blond hair. Tortellini: there are different legends on the origin of this dish. One of these gives rise to this dish in Castelfranco Emilia by the owner of the "Dogana" inn. He was struck by the beauty of the navel of one of his guests in the inn, a very beautiful lady, when he was looking through the inn room keyhole. Later he decides to create this beauty of the navel in a dish. Specialty: Tagliatelle: egg noodles typical of Bologna. The name derives from the verb to cut. The typical dressing to combine with this type of Bolognese pasta is the sauce, but it can be used with different toppings such as prosciutto, tomato sauce, mushrooms, truffles, seafood, peas and more. Tortellini: is stuffed pasta, native of Bologna. according to the Bolognese tradition, must be cooked and eaten with a good capon or chicken broth. Another possible recipe, though non-traditional, is to cook the Tortellini in water and top it with whipped cream. According to the purist, this impoverishment causes the Tortellini to loses the actual flaver of its filling. Also It is not difficult to find other preparations and variations such as Tortellini with ragout meat sauce.
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