The Best Ravioli in Bologna is at Da Cesari
Okay, I’m not saying I’ve had every single offering of ravioli Bologna has to offer (it is called “Bologna la grassa” or “Bologna the fat,” due to the abundance of reknowed eating, eateries, and eating opportunities after all). But, I was lucky enough to recently be in the city for a couple of days (I suggest everyone visit at least once, by the way), where I had one of the finest dinners ever at Da Cesari, at Via de’ Carbonesi, 8, a ristorante that’s been family owned and serving food for over 100 years, supplying all the produce from the family farm and making their own wine (including a really scrumptious frizzante lambrusco). I ate a full line-up of goodies there, but what I’m here to trumpet about today is the Ravioli di Zucca. Topped solely with a sprinkling of freshly grated parmigiano-reggiano and a smidge of olive oil, it was delicious. When there’s really well-made homemade pasta, I think it should be allowed to shine like this, unadorned (and this was really well-made pasta). And then, after that first taste of perfectly al dente pasta, the fresh and savory pumpkin filling burst into play. Amazing. I would be so bold as to put this ravioli up in a competition not only with every other ravioli in Bologna, but the world. It was that good--so good I can’t believe I took the time to take the below picture (but here’s hoping that picture gets you on the phone to your travel agent, booking a flight to Bologna today, but don’t forget to get a reservation at Da Cesari before leaving--at least if you want the best ravioli that is. If you think you've had better, say so in the comments. I may not believe you, but I'd sure be happy to taste your favorite as a test).
--A.J. Rathbun
Dana on April 26, 2009 at 08:55 PM
My favorite version of this dish (cappellacci di zucca) is in Ferrara, Italy, in a restaurant called Osteria degli Angeli. Be sure to order it al ragu for the best, and most authentically medieval version of the dish!