Sfoglia Rina
The pastaio (pasta-maker) tradition in this bright honeycomb tiled pasta shop and casual restaurant—which often has a line around the block—started in 1963 in a town about 9½ km (6 miles) southwest of Bologna. There, Rina De Franceschi rolled sfoglia (dough) following family recipes. Take a seat at one of the communal wooden tables, write your order on the paper and wait for regional specialties like tortellini in brodo and tagliatelle al ragù (pasta with meat sauce) or a vegetarian take on a classic, like mezzelune rose ripiene di ceci, kale, e noci (red half-moon-shape pasta filled with garbanzo beans, kale, and hazelnuts). There's also a small selection of regional wines by the glass or bottle and desserts such as crostate (pies) to finish the meal. The last orders are taken at 8 pm and diners may enjoy their meals until 9 pm, making this spot ideal for lunch or an early dinner.
