What diners say
Synthesized from 27 Google reviews · tap an aspect for the detail
Diners consistently praise the exceptional quality of the handmade pasta, especially the tortellini, and the authentic, rustic atmosphere. Many appreciate the attentive service and high-quality ingredients, though a recurring note is that the prices are considered high, with some feeling the value doesn't always match the cost.
Pasta quality
The handmade pasta, particularly the tortellini alla panna and tagliatelle al ragù, receives near-universal acclaim for its exceptional taste and texture, with many calling it the best they've ever had.
Service
Service is generally described as impeccable, cordial, and professional, with several guests highlighting the sommelier's kindness and the staff's attentiveness and knowledge.
Atmosphere
The rustic, historic setting is widely appreciated, described as intimate and charming, offering a step back in time that enhances the dining experience.
Value
While many acknowledge the high quality justifies the cost, a significant number of diners feel the prices are very high, with some citing specific items like tortellini at €30 or water at €4 as excessive, and others noting the bill felt disproportionate to the overall experience.
Food quality overall
Beyond pasta, the menu is praised for its high-quality ingredients and authentic flavors, with dishes like bone marrow and tripe also receiving positive mentions.
Culinary experience
Many describe the meal as one of the best culinary experiences of their lives, highlighting the careful preparation and presentation that reflect the restaurant's Michelin-starred status.
Most-loved dishes
AI summary of what 21 dish mentions say about the food
The Cotoletta alla Bolognese earns unanimous praise for its perfectly fried, tender veal beneath a blanket of rich ham and melted cheese. Reviewers describe the overall vibe as rustic, warm, and deeply satisfying, a true taste of Emilia-Romagna.
“For desserts, don't miss their tiramisù — it's a classic done right.”
“The tiramisù was really good — I liked it a lot.”
What creators say
3 creators have covered Antica Osteria del Mirasole. Most active: Qui si Taffia, Cosa mangiamo oggi?
Shorts 1
Videos 2
Antica Osteria del Mirasole in San Giovanni in Persiceto is praised for its exceptional tortellini with skimming cream and a gigantic cotoletta alla bolognese.
Dishes mentioned
Tortellini con la panna da affioramento
These tortellini with cream are a serious thing. The cream is from affioramento, which has more water and less fat than centrifugal cream, making it lighter. They almost tend toward sweetness, thanks to the cream, which sets them apart from other tortellini dishes. The tortellini themselves are super flavorful. It's not a light dish, but it's delicious. I wouldn't share my plate with anyone.
Cotoletta alla bolognese
This cotoletta is beautiful and gigantic. It's basically a classic Milanese, cooked in butter, then it becomes Bolognese when they add prosciutto crudo on top, a big sprinkle of Parmesan, and then they filter the juices from the meat and mix them with affioramento cream, finishing with another drizzle of cream on top. The prosciutto gives it extra savoriness that makes it even more indulgent. It's a pure delight and a bit of a challenge to finish.
- Crescentine con mortadella e ricotta
- Qui si TaffiaLoved
Cena FOLLE nella seconda OSTERIA migliore d'Italia OSTERIA DEL MIRASOLE · @ 1:35
Antica Osteria del Mirasole is a rustic, family-run osteria in the Bolognese countryside that serves iconic, tradition-defying dishes like tortellino in cream and the famous cotoletta alla bolognese, all with exceptional ingredients and a warm, informal atmosphere.
Dishes mentioned
Tortellino in Panna di Affioramento
This is one of the most iconic dishes I've ever tried in Italy. The tortellino is cooked in broth, then the cream is simply poured on top — but it's not industrial cream, it's the cream that naturally rises from the milk overnight before the Parmigiano process. It's a recipe that was lost in the city but they kept it here. I've been wanting to try this for years and it exceeded every expectation. It's unmissable, truly one of those dishes you have to try at least once in your life.
Cotoletta alla Bolognese
This is one of the most discussed, loved, and controversial cotolette in Italy. It costs €70 but it's meant for two or three people — the portion is huge. The meat is thick, the breading is perfect, and you can taste every ingredient without any overpowering the others. It's incredibly tender and balanced. I've never had a cotoletta this good. It lives up to all the hype.
Tagliatella con Ragù di Cortile e Ovarina
This ragù is different from the classic Bolognese — it's made with everything from the farmyard: rabbit, hen, goose, and even the ovaries. It's a 'waste nothing' philosophy. The yolk is still soft inside, not overcooked. The ragù is gentler, more delicate, more elegant than the traditional one. It's a bomb.
Asino in Salsa di Disosso con Vino Montepulciano e Peperoncino
This is donkey meat — a tribute to the land. The sauce is made from a reduction of the bones with Montepulciano wine and chili. It's very flavorful, almost like a gricia or amatriciana ante litteram. The pancetta of donkey, pecorino, and pepper — it's super tasty and indulgent. It surprised me a lot.
Cosciotto di Pecora Laccato
This lamb leg has a long marinade of 10-12 hours with spices in the fridge, then slow-cooked in the oven for 7-8 hours until tender, and finally 30-40 minutes to form a golden crust. The fat parts melt beautifully — no greasy aftertaste. The cooking is incredible.
