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) #140 of 1,415 Restaurants in Bologna $$ - $$$ Italian,
Via Caprarie 1, 40124 Bologna, Italy
+39 051 234726
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  • Excellent31%
  • Very good46%
  • Average13%
  • Poor6%
  • Terrible4%
Travellers talk about
“lunch” (61 reviews)
“salami” (30 reviews)
“tortellini” (31 reviews)
Open Now
08:30 - 20:00All hours
Italian, Wine Bar
$$ - $$$
Via Caprarie 1, 40124 Bologna, Italy
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Reviews (1,466)
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1 - 10 of 1,466 reviews

Reviewed 1 week ago

This is an established institution that's been here for years. The atmosphere is laid back the food is incredible, salami's and cheeses we'd never seen before, all described in fine detail by the waiters. Sit in, eat out, you won't be disappointed

Thank zarniwoop
Reviewed 1 week ago via mobile

Keep it simple. Lovely deli. Fresh bread and prosciutto sliced for each order. Local mortadella too. Perfect in its simplicity!

Thank Etag67
Reviewed 2 weeks ago

Very nice place for a quick slow food lunch . They sell cheese and charcuterie and at the back one can enjoy a meal . Meat , fish , pasta hot or cold they have a small but tasteful assortiment .

Thank tempiodelgusto
Reviewed 3 weeks ago

They have an interesting concept which is similar to Marche. You pick the food you want to eat and pay at the end of the queue. They serve the best lasagna with the best ragu sauce that I've ever eaten.

Thank Jadie_Lye
Reviewed 4 weeks ago

I stopped by for lunch at this highly recommended restaurant. I ordered to go so I could eat outside and listen to the music in the piazza. I chose the beef tortellini and prosciutto with melon. Loved the beef tortellini! Overall, I had a very...More

Thank WrldTrvler0000
Reviewed 9 May 2017

Excellent food. Our first meal in Bologna and a great way to start our dining experience. Service good and nice surroundings.

Thank Jane T
Reviewed 27 April 2017

This was a very busy spot with queues depsite it being a chilly February evening everyone wanted an outside table around the old wine barrells. Very patient unflappable waiter saw to everyone and kept the tables moving. Delicious cheeses, salamis and wine.

Thank Sharon L
Reviewed 27 April 2017

Arrive early if you want to snag a table in the tiny wine bar where you can buy a range of wines by the glass to complement the meat and/or cheese tasting board. For about 10 euros you can enjoy a range of local processed...More

Thank ruthjanet2016
Reviewed 17 April 2017

We had lunch here, but they are also a deli store and grocery store. Choose from different lunch options on the day, known in Italy as tavola calla, this buffet style restaurant serves up authentic food to the region, go along the counter, pay at...More

Thank MRAW2011
Reviewed 15 April 2017 via mobile

Inexpensive, decent meal where you can choose the dishes from the buffet. Pretty crowded. More of a tavola calda.

Thank Guy D
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Restaurant Details

Rating summary
  • Food
  • Value
Average prices
USD 6 - USD 17
Italian, Wine Bar
Brunch, Breakfast, Lunch, Dinner, After-hours
Restaurant features
Takeout, Outdoor Seating, Seating, Waitstaff, Wheelchair Accessible, Serves Alcohol, Buffet
Good for
Child-friendly, Local cuisine
Open Hours
10:00 - 18:30
08:30 - 20:00
08:30 - 20:00
08:30 - 20:00
08:30 - 20:00
08:30 - 20:00
08:30 - 20:00
Location and Contact Information
  • Address: Via Caprarie 1, 40124 Bologna, Italy
  • Location: Europe  >  Italy  >  Emilia-Romagna  >  Province of Bologna  >  Bologna>  > Santo Stefano
  • Neighbourhood: Santo Stefano
  • Phone Number: +39 051 234726
Pork is the domestic pig intended as a supplier of meat and sausages. The Latin origin, maialis, is related to the habit of sacrifice to the goddess Maia a pig (porcus), term connotation, even more than the other, in the negative. In the ancient traditions (Latin, Greek, Celtic), pork was considered a good supplier of meat, like other animals. More and different cultures, ancient and recent, have on the contrary "demonized", branded as unclean animal and then banished from the power. Arista and ham therefore forbidden for Brahmins, Jews, Muslims. From the gastronomic point of view, treaties Italians from the fourteenth to the eighteenth century, the target social high, almost ignore the pig, who gained wide popularity in the last two centuries, especially among the lower classes that they had never underestimated the value primary food (often single) and thanks to the birth of the popular culinary manuals and popular. As for today's dieticians crusades against pork and the fat that the poor beast carries (and inside), it suspend judgment and give voice to Giovanni Tamburini, when, a little 'to tease him and a bit' not to die, he says: "Has anyone ever calculated the ratio joy (or satisfaction) for triglycerides divided by average life? If we give a very high value to the joy in function numerator, the average life span is extended ...! " Intermezzo zoological anatomy "Pig: subfamily of mammals, which is identified in the pig, pet bred by humans since the time the oldest. Even today maintains a position of primary importance, dovu-ta to the recognition of its excellent quality dietary and nutritional. High consumers of pork appear to be the Germans, with almost 60 kg per person per year; in Italy the consumption is around 24 kg per capita. The pig represents the animal food for excellence, data that is used throughout; meat, fat, viscera, blood, fowl and bristles. Among the many Italian pig breeds are to be mentioned: the "Emiliana" of Reggio and Parma, the "Lombard", the "Macchiaiola", the "Adriatic", the "Perugina" and others, today almost completely disappeared and replaced by imported breeds from abroad. Among these the most important are the "Large White", the "Landrace", the "Poland China" l "'Hampshire." Especially the "Large White" is highly appreciated for its precocity, fertility, prolificacy and high yields fattening and slaughter. Pigs of this breed and its crosses derivatives are slaughtered on the year of age and weighing about 140-150 kg, providing meat for the Italian delicatessen factory. "(From: Big illustrated encyclopedia of gastronomy. By Mario Guarnaschelli Gotti. Milan, Selection from the Reader's Digest, 1990)
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