Osteria delle Donzelle

Book your table – a unique experience awaits you.

Our passion for Emilian cuisine

Osteria delle Donzelle is located in Bologna, in a venue rich in history and charm dating back to the 14th century. Originally a wine cellar, the space is situated above what was once a monastery.

Opened in 2006, the osteria has preserved its historical architecture and ambience while adding a touch of modernity that makes it truly unique. The stone walls, barrel vaults, and rustic-style furnishings help create a warm and captivating atmosphere – perfect for savouring traditional Bolognese dishes.

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The Osteria delle Donzelle venue

Osteria delle Donzelle offers a charming atmosphere thanks to its historic setting with stone walls and barrel vaults. Additionally, during fine weather, you can enjoy traditional dishes on the outdoor terrace, surrounded by a tranquil and relaxing environment. This outdoor space offers a true haven of peace – ideal for open-air lunches and dinners.

Discover the menus

Taglieri

Osteria delle Donzelle and Locanda Le Donzelle offer a unique experience for those who wish to enjoy a tasty and elegant aperitif. With the option to order a selection of platters, guests can sample a variety of local cured meats and cheeses, including Emilian classics such as mortadella, Parma ham, and Parmigiano Reggiano.

These platters are perfect for sharing moments of conviviality with friends and family, accompanied by a glass of wine carefully chosen to enhance the authentic flavours of the region.

Cutting boards

These platters are perfect for sharing moments of conviviality with friends and family, accompanied by a glass of wine carefully chosen to enhance the authentic flavours of the region.

First courses

TAGLIATELLE AL RAGÙ
Fresh pasta, made with eggs and flour, is cut into wide strips and cooked al dente. The Bolognese ragù is rich with minced meat, tomato purée, celery, carrot, and onion.
LASAGNE ALLA BOLOGNESE
This layered dish consists of sheets of fresh egg pasta, alternating with Bolognese ragù and velvety béchamel sauce.
Tortellini in brodo
A great classic of Bolognese cuisine. Small pasta rings filled with meat, served in a hot and tasty broth.
Gramigna all'emiliana
A type of short, curved pasta, dressed with sausage ragù; a simple yet flavoursome dish that perfectly represents Emilian cuisine, highlighting local ingredients and traditional cooking techniques.

First courses

TAGLIATELLE AL RAGÙ
Fresh pasta, made with eggs and flour, is cut into wide strips and cooked al dente. The Bolognese ragù is rich with minced meat, tomato purée, celery, carrot, and onion.
LASAGNE ALLA BOLOGNESE
This layered dish consists of sheets of fresh egg pasta, alternating with Bolognese ragù and velvety béchamel sauce.

Tortellini in brodo
A great classic of Bolognese cuisine. Small pasta rings filled with meat, served in a hot and tasty broth.

Gramigna all'emiliana
A type of short, curved pasta, dressed with sausage ragù; a simple yet flavoursome dish that perfectly represents Emilian cuisine, highlighting local ingredients and traditional cooking techniques.

Main courses

Porchetta cooked in a pan
Slow-cooked, the slices of porchetta are crispy on the outside and tender inside. Served with a side of seasonal vegetables sautéed in a pan.
Cotoletta alla bolognese
The Bolognese-style cutlet is made with breaded and fried veal, topped with Parma ham and Parmesan, then baked with broth.
Warm tomini with speck, honey, and walnuts
The tomini are wrapped in speck and heated until they become soft and stringy. They are then served with a drizzle of honey and a handful of crunchy walnuts.
Roast beef with rocket and Grana
A light and balanced dish perfect for a summer meal, roast beef accompanied by cherry tomatoes, rocket, and shavings of Parmesan.

Main courses

Porchetta cooked in a pan
Slow-cooked, the slices of porchetta are crispy on the outside and tender inside. Served with a side of seasonal vegetables sautéed in a pan.

Cotoletta alla bolognese
The Bolognese-style cutlet is made with breaded and fried veal, topped with Parma ham and Parmesan, then baked with broth.

Warm tomini with speck, honey, and walnuts
The tomini are wrapped in speck and heated until they become soft and stringy. They are then served with a drizzle of honey and a handful of crunchy walnuts.

Roast beef with rocket and Grana
A light and balanced dish perfect for a summer meal, roast beef accompanied by cherry tomatoes, rocket, and shavings of Parmesan.