A breaded veal cutlet fried in lard, then topped with a slice of prosciutto and melted Parmigiano-Reggiano cheese.
5 top-rated spots found
Widely regarded as the 'temple' of Bolognese cuisine, this version is the gold standard for technical execution. The veal is breaded and fried, topped with 30-month aged prosciutto and Parmigiano, then uniquely finished in a pan with capon broth to achieve a signature moistness that never becomes soggy.
📍 Via Santa Caterina, 51, 40123 Bologna BO, Italy · View on Maps
Famous for winning the '4 Ristoranti' TV competition, Chef Elisa Rusconi delivers a version that is both deeply traditional and visually stunning. The balance between the salty prosciutto and the velvety 24-month Parmigiano cream is considered one of the best in the city.
📍 Via S. Felice, 50a, 40122 Bologna BO, Italy · View on Maps
Located outside the city walls, this Slow Food-affiliated trattoria is one of the most difficult tables to book in Bologna. Their cotoletta stands out for its sourcing, using meat and cheese from small, high-altitude producers in the nearby Apennines.
📍 Via Luigi Serra, 9/b, 40129 Bologna BO, Italy · View on Maps
Oltre offers a sophisticated, fine-dining take on the classic. Their version is praised for its incredible balance; it manages to be rich and savory without the overwhelming heaviness often associated with the dish, served in a sleek, modern environment.
📍 Via Augusto Majani, 1, 40122 Bologna BO, Italy · View on Maps
A historic institution since 1948, Da Nello provides the quintessential 'Old Bologna' experience. The service is professional and old-school, and the cotoletta is prepared exactly as it has been for decades, served in a room filled with photos of visiting celebrities.
📍 Via Monte Grappa, 2, 40121 Bologna BO, Italy · View on Maps