Most-loved dishes
AI summary of what 8 dish mentions say about the food
Osteria di Medicina’s Frigione earns rapturous praise, a rustic triumph of crisp, savory depth. The overall vibe is one of soulful, unpretentious warmth that makes every bite feel like a discovery.
“This is the full portion of frigione: a reduction of tomato, onion from Medicina, and mortadella from Presidio Food, topped with caramelised onion. It's a classic of our city's cuisine. The onion from Medicina, which is a Presidio product, gives it something unique. I'm a huge fan of frigione and this version is really well done.”
What creators say
1 creator has covered Osteria di Medicina. Most active: Qui si Taffia
- Qui si TaffiaLoved
Abbiamo trovato le TAGLIATELLE AL RAGU' perfette! Osteria di Medicina! Trattoria IMPERDIBILE! · @ 0:10
Osteria di Medicina is a historic, rustic trattoria in Bologna that serves authentic, hearty dishes with top-quality ingredients, and it's a must-visit for anyone who loves traditional Bolognese cuisine.
Dishes mentioned
Ciotola di Ragù da Toccare
This is a bowl of ragù that you can dip bread into. It's the classic ragù from Medicina, bold and quick-cooked. I'd say it's pure bliss, the kind of food that makes you feel like a kid again. I've had it many times and it always makes me happy.
Frigione
This is the full portion of frigione: a reduction of tomato, onion from Medicina, and mortadella from Presidio Food, topped with caramelised onion. It's a classic of our city's cuisine. The onion from Medicina, which is a Presidio product, gives it something unique. I'm a huge fan of frigione and this version is really well done.
Tagliatella Verde all'Ortica con Ragù della Nonna Iola
This tagliatella is the only one I could recognise from a photo. It's the most common dish in the area, but this one is unique. The ragù is cooked for 8 hours, and the nettle tagliatella holds it well. It's something you have to try once in a lifetime. I'd say it's one of the best tagliatelle I've ever had.
Spaghettone al Torchio con Frigione
This spaghettone is made with a torchio press and served with frigione, which has mortadella from Presidio Food and onion from Medicina. It's a delight. The onion gives it a unique touch. I'm a huge fan of frigione and this version is really well done.
Pastrami Tonnato
This is pastrami tonnato: beef brisket cooked confit at low temperature for 12 hours, incredibly tender and light. Then they make a tonnato sauce the old-fashioned way, with tuna, onion, and red onions from Medicina. It's a fresh dish, and it works perfectly as an antipasto too. I didn't know it was on the menu before coming, but it found its place perfectly.
