Most-loved dishes
AI summary of what 6 dish mentions say about the food
La Capriata's ballanzoni, a delicate pasta pillow, earns rapturous praise for its rich, buttery filling. Reviewers agree the food delivers a warm, soulful homage to traditional Bolognese home cooking.
“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.
