A taste of authenticity,
at the gateway to Bologna.
Come and find it.
The Trattoria's dining room was once the studio of the Bolognese painter Cesare Aretusi, after whom the Villa is named. The menu, designed by chef Alessandro Panichi and realized by Manuel Priore, represents the traditions of Bologna and Emilia, and captures the true soul of this part of the world.
Trattoria Aretusi is a point of reference in the culinary heritage of Bologna, which here is done in the "Aretusi style", with the utmost elegance and attention to detail. Seasonality is key to the ingredients, products and recipes: a universal language in a cuisine for everyone.
A cornerstone of popular Bolognese and Emilian cuisine, tortellini in brodo is one of those quintessential dishes that allows only the bare minimum of experimentation. The Trattoria's version is faithful to tradition with the delicate egg pasta containing a subtle but sumptuous filling.
Every family has its own secret ragù recipe. Our restaurant uses only the finest cuts of meat, hand-picked and cooked low and slow. Egg yolks go into the pasta dough, making for thin yet firm tagliatelle that are cooked to the point at which the sauce best amalgamates.
The Bolognese cutlet is an decadent but nutritious dish, thick in flavour and utterly satisfying. Superb cuts of meat, top-quality prosciutto, a bit of Parmigiano Reggiano cheese (not overly aged) and a crucial dash of broth puree make this recipe unique and inimitable.
Manuel Priore is the man at the stove in the Trattoria, whose menu is overseen by Alessandro Panichi.
Gianni Roncone's presence in the dining room guarantees a faultless, attentive, yet informal service.
Browse our menu and book your table. Your reservation will be valid upon receiving our confirmation email.