Just off Piazza Maggiore, this one-room restaurant has white tablecloths, dark-wood paneling, and wine bottle–lined walls. Host Paolino Cesari has been presiding over his eatery since 1955, and he and his staff go out of their way to make you feel at home. The food's terrific—if you love pork products, try anything on the menu with mora romagnola. Paolino has direct contact with the people who raise this breed that nearly became extinct (he calls it "my pig"). The highly flavorful meat makes divine salame, among other things. All the usual Bolognesi classics are here, as well as—in fall and winter—an inspired scaloppa all Petroniano (veal cutlet with prosciutto and fontina) that comes smothered in white truffles.