Open since 1898, this humble, family-run trattoria is known for its specialities typical of the Emilian capital. The ancient interior is a kaleidoscope of wood, old photos and newspaper articles, sports memorabilia and the three Balanzone, Fagiolino and Sganapino clay puppets. Murano lamps and old, dark bottles are scattered everywhere above the beams that cross the ceiling. Below, the eatery dishes up such comfort fare as tagliatelle al ragù and polpettine con piselli (meatballs with peas). The presentation is unpretentious, prices are low, portions are ample, and everything is made by hand.

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