Made fresh each morning
Northern Italian, Made by Hand
Hand-rolled tagliatelle meets a six-hour ragù, alongside tortellini in brodo and bread from our wood-fired oven.
From our kitchen
Pasta, Pranzo, and a Pour of Italy
Tagliatelle al ragù
Handmade tagliatelle with ragù cooked slowly for six hours.
Tortellini in brodo
A northern Italian classic, served in brodo.
Wood-fired bread
Bread baked in our wood-fired oven.
Sunday pranzo
A set-price Sunday lunch for gathering around the table.
Pasta-making class
Our monthly class sells out; join us to make pasta by hand.
Italian wine list
A 60-bottle list with a focus on Emilia-Romagna and Piedmont.
A family table
Bologna Lives in Every Recipe
The owner’s grandmother cooked these family recipes in Bologna; her photograph still hangs by the pass. Her cooking continues to inspire the food at Osteria Nonna.
