Ristorante da Nello al Montegrappa, Bologna

November 22, 2016

Founded in 1948 on the via Montegrappa near the Piazza Maggiore, Ristorante da Nello al Montegrappa features traditional Bolognese cuisine.  Giovanna, Linda and I went for dinner on October 13, 2016.

The window by the entrance.

The basket of fresh porcini by the front door looked promising.

We were seated downstairs in a corner table with this view.

We ordered a bottle of 2014 Bron & Rusèval Sangiovese-Cabernet. This red wine from nearby Forlì was quite tannic and needed to be sipped slowly.

Linda and Giovanni started with
Insalata di Porcini con sedano, tartufo e parmigiano

The crisp celery salad was enhanced with porcini and parmesan cheese. It was topped with black truffle slices.

I started with
Tagliatelle alla Bolognese
Well, I thought that if I could ever get an authentic Bolognese sauce in a restaurant, this would be the place. I envisioned something like this from Wikipedia:

“Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty lamb. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.”

But in this case the ground meat had been lightly cooked. It dominated the sauce, which contained only a small amount of tomato and little other evident seasoning. It was a nice dish, especially as the tagliatelle were very good.

Linda went on to
Tagliarini con tartufo bianco
The tagliarini with good white truffles were excellent.  Linda savored both the pasta and the truffles, thinking of our biennial trips to the Piemonte for white truffle meals.

Giovanna and I had
Funghi Porcini ai ferri
Thick, meaty slices of fresh porcini had been grilled and dressed with olive oil with a little garlic and parsley. Excellent.

Giovanna’s dessert was
Panna cotta con mousse di frutta
She enjoyed this panna cotta with a berry sauce.

My dessert was
Tartufo al ciocolato
A creamy custard was enveloped in a chocolate shell dusted with cocoa powder. Good.

We enjoyed a good meal in an enjoyable, relaxed ambiance. We were surrounded by local diners having a good time. The service was friendly and the pace fine.



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