Most-loved dishes
AI summary of what 6 dish mentions say about the food
La Capriata’s Bolognese ballanzoni is the clear standout, earning rapturous praise for its rich, soulful sauce. The overall vibe is warm, rustic, and deeply satisfying, like a hug from nonna.
“Bologna and you don't try Ballanzoni. A dough rolled with spinach and filled with mortadella, spinach, and ricotta, sautéed with butter, sage, and a sprinkle of pistachio. They're beautiful because the mortadella isn't invasive — it's balanced and softened by the ricotta and spinach. The pasta has a slightly thicker edge and stays nice and al dente. Really good.”
What creators say
1 creator has covered La Capriata. Most active: Jana Food Porn
A hidden gem in Bologna frequented by locals, serving traditional Bolognese dishes with a modern twist, including gluten-free pasta made in front of you.
Dishes mentioned
Mix di Salumi e Squacquerone con Gnocco Fritto
This is a classic — a mix of cured meats and squacquerone cheese with fried gnocco fritto. We pair everything together and make a big snack like Neapolitans teach. Look at this — it's air, super light, wonderful.
Tortellini Goccia d'Oro
First course — I'll let you try a rare dish. Tortellini goccia d'oro — tortellini with parmigiano reggiano cream, egg yolk, and reduced hen broth. I think it's one of the best tortellini I've ever eaten. The reduced hen broth gives you the feeling of eating tortellini in broth, but with parmigiano cream. It's a phenomenal combination.
Ballanzoni
Bologna and you don't try Ballanzoni. A dough rolled with spinach and filled with mortadella, spinach, and ricotta, sautéed with butter, sage, and a sprinkle of pistachio. They're beautiful because the mortadella isn't invasive — it's balanced and softened by the ricotta and spinach. The pasta has a slightly thicker edge and stays nice and al dente. Really good.
Cotoletta alla Bolognese con Crema di Parmigiano e Culatello
Tradition — you had to taste their cotoletta alla bolognese with parmigiano cream and culatello. Sometimes the cutlet stays dry, but you've solved that problem with a nice layer of parmigiano cream. Very clever, I must say.
Torta Tenerina con Zabaglione
For desserts, I really wanted to try their torta tenerina with zabaglione. It's a super historic cake — you have to try it.
