I walked by this place this place and noticed it was where Dev first met Mario in season 2 of…read moreMaster of None. It's a tiny pasta shop that opens early in the morning and is run by a super nice guy named Luca. I was surprised there weren't more reviews of this place. We were taking pictures of the sign outside (like obnoxious American tourists), and he invited us to go inside to try his tortellini (wonderful beef and parmigiano filling). We noticed a small table inside, and it turns out you can do a private degustation for €25 per person - we were able to get a reservation for the following day for lunch (Saturday in November). I'm glad Netflix brought well deserved attention to Luca's shop!

Our friends had originally stumbled upon Boutique del Tortellino at closing time. Luca, the chef…read moreand owner, offered them a few tortellini and said they could try back tomorrow. They invited us to join the next day and wow are we eternally grateful. Stepping in to Boutique del Tortellino is like stepping into the apartment of an old friend and sitting down at their kitchen table for an incomparable meal and experience. We have had a few excellent meals while traveling through Italy including Osteria Francescana and, without taking anything away from any other restaurant, I can say that this was far and away the best. When we left we weren't even a block away before three out of the four of us were crying happy tears. We talked for over an hour about our experience before even getting to the topic of the food. But then there's the food, of course. We were served the best bowl of pasta I've ever had in my entire life. Every dish and bottle of wine was full of flavor, passion and a big burst of humanity at its finest. If you have the opportunity to stop by for lunch or dinner I can't recommend enough. We'll be fondly reminiscing about this meal for decades to come.

What a way to kick off our food tour of Modena. We had no dinner reservation on our first night…read moresince we figured we'd just walk around until something spoke to us. We ended up here because my friend mistook it for another place, but I'm so glad she did. I think Ada thought I spoke Italian because I was able to understand what she asked me. We sat down and things just started to come out. It wasn't until we looked around at the other tables and realized they were eating eating (multiple pasta courses) that we had to say something. Someone from another party fortunately spoke English and was able to relay to Ana thar we had to tap out and skip to dessert. What we got to watch was good times. The whole dining experience made me feel like I was at my grandma's. It appeared like she was super well loved. She definitely took the time to talk to all the tables. There was even a performance towards the end of our meal. Grazie mille Ada

We were driving through Modena and came across this absolute gem! The owner and chef is just…read morelovely. The food was so delicious and kept on coming. When we asked for coffee the owner closed up shop took us to a local coffee shop and had a cup with us. How's that for service!!! Can't wait to go back!

Amazing experience. Customer service was great. We had many questions that led to a great…read moreconversation, felt very personal and natural. Food was absolutely amazing. I will be returning here everything I am in Bologna. Food can be taken to go or eaten in the street. Lovely ambiance with a bar across the street, can get a drink with your meal.

Recommended by Yelp, Google, the air bnb host and now me!…read more This was easily my favorite food destination in all of Bologna. It was also my favorite interaction in Italy! The owner had the sweetest smile, was warm and friendly, and even remembered my name from day 1 (yes, I went multiple days!). In all honesty I don't care much for lasagna in the states. However, the green lasagna was the highlight, and paired with the tortellini en brodo...Aaahh! I'm missing it so much right now! It'll forever be a stop I have to make when I'm Bologna, and I hope to see the owner each and every time. Also note that the address on Yelp isn't exact but close enough-don't give up, it's there!

This is a cheese and balsamic store along the smaller streets downtown. I was amazed how the taste…read moreand consistency of cheese changes over the months. The balsamic vinegar is also aged for years, similar to wine. The difference in taste is remarkable, and the differences in cost is measureable.

Food was amazing but it was a bit warm in the building and be prepared to wait in line.read more

One of the rare times where expectations were high, but not met. I had been crushed when the place…read morewas closed my first visit to Modena in 2015. Determined, I returned to the city in 2017, and HG was my first call (in fact, I confirmed they were opened before booking the hotel). I love all the intrigue in entering through a secret door from inside a high-end meet and cheese shop. There are just 4 tables, so it's very intimate too. The menu is concise, and offered in English. But the food didn't "wow" me. The "dried cod cream with toast" appetizer was like hot fish dip. It was, I can't believe I'm saying this, a little gross. And it was 18€! My table of 4 was playing "hot potato" with it. The 12€ fried dumplings with cold cuts was one of the better items. Both pastas (macaroni with duck and linguini with pork cheek sauce) were enjoyed by all, but at 18€ each, were also a little shocking. The 26€ main courses were mostly fine, but again, way too expensive and too small. Nothing even worth describing in my usual exhaustive detail. Oh wait: the "fried cotechino with zabiglione sauce" was also gross. So another big strike out in the secondi to go with the hot cod dip. For a place with such a fanatical foodie following (FFF), I would have much preferred the weekday lunch at Strada Facendo (a multi course lunch for the price of a single dish here).

After watching the second season of Master Of None, I was bound to make reservations at Hosteria…read moreGiusti. In the show, he meets a girl at the salumeria and they hit it off. I was now a single girl ready to mingle, in hopes of living the life the way Aziz Ansari did in the show. Hosteria Giusti happens to be Mario Batali's favorite restaurant. It also happens to only be open for lunch and caters to the lucky diners who manage to snag one of the four tables available. Yes, you read it right; there are only a total of four tables! I booked months in advance for this lunch and couldn't wait to try it. The restaurant itself was situated below my AirBnB (if you need recommendations, just ask me!) and luckily, I didn't have to dine alone. Upon arrival, you walk into the salumeria and check in with the staff to let them know you have a lunch reservation. The place itself is magnificent, with cured meats hanging from the ceiling and condiments after condiments all situated throughout the 4oo year old store. The hostess takes you through the store to the back, walking you through the kitchen until you reach your destination. The tables are rustic and you feel you're sitting in the dining room of a cute little European cottage. You're offered water and a wine list and the menu. Then the food comes.... MY FAVORITE DISH. FRIED DUMPLING WITH COLD CUTS (€12.00). Can I just tell you how freakin amazing this dish is? The bread aka the fried dumpling was light and airy and wasn't greasy for being fried. It was easy to eat and the cold cuts were delicious! It wasn't heavy and can be shared amongst your other party. I have yet to find something similar to this dish in LA. MACARONI WITH "ZAMPONE" SAUCE AND POTATO MUSH (€18.00). I never had pasta that is paired with potato. The zampone sauce usually consists of shoulder and thigh meat as well as the pork cheek and skin. It is common and Modena and I can see why! It is delicious and flavorful. The whole pasta was cooked al dente (now I really know what al dente means). The flavor was delicious, light, and slightly rich without being overpowering. I actually enjoyed the potato at the bottom of the dish. It absorbed the sauce. I liked this dish a lot. Get it cause I have yet to find a dish similar to this in the States. PUMPKIN RAVIOLI (€18.00). I mean, how can you go wrong with ravioli? It was light and the filling was smooth. It wasn't too sweet which can often happen with pumpkin. It was filling and yet, you find yourself wanting more. This dish was a good dish and fresh for the season. SUCKLING PIG IN ROOM TEMPERATURE WITH ONION SAUCE AND AGED BALSAMIC VINEGAR (€18.00-HALF PORTION). This was my least favorite dish. I felt the suckling pig was a bit too dry for my liking. I didn't love the onion sauce. It was a tad bit overwhelming in terms of acidity. Together, the onion sauce and the suckling pig were well-balanced but it still fell short of moistness and texture. FRIED "COTECHINO" WITH ZABAGLIONE AND LAMBRUSCO (€18.00-HALF PORTION). This was my favorite main amongst the two. It wasn't what I expected. It was basically a deliciously, ground up, moist sausage that was fried and topped with a well-balanced sauce. It was crisp and the perfect size being the half portion. It wasn't overly heavy, so I appreciated that. COOKED PEARS WITH MOSCATO ZABAIONE AND TOASTED ALMONDS (€18.00). I picked this dish cause I thought it was something different. The pears were delicious and not too sweet. The portion size was a good size to be shared. I just felt that the dish wasn't amazing. It wasn't what I expected. It was a little sour and I just was hoping for something more. Overall, I can see why Hosteria Giusti is Mario Batali's favorite restaurant. It is unique and pays homage to authentic food of Modena. This was the first time I tasted what true "al dente" pasta meant. It was definitely something to get used to, but I now much prefer this mode of cooking pasta. I thought all the flavors were quite prominent at this restaurant and I loved the fact that it was intimate. They cater to you as though you're one of the family. Although I didn't love every dish at this restaurant, I thought it was a unique experience and I wouldn't mind eating at this place again. For more pics, check out thefoodseeker dot com

Cute place in Bologna. Long line when we first arrived. Moved pretty fast…read more First room is for fresh uncooked pasta and other items for purchase. They sit you in the back room and the ambience is fairly casual. We tried a couple of pasta dishes with wine. And then had the pavlova dessert. I wish we could've tried more pasta. Great sauce and great texture and flavor in the pasta. I'm glad we waited in line. Service was timely and friendly. Please try if you are ever in Bologna.

This is one of the most recommended pasta spots, and we thought it was good but not super…read moreoutstanding. We all ordered a different pasta dish, and passed them around so we could try everything. We got the tortelloni in soup, bolognese, lasagna, sausage pasta, rabbit pasta, and gnocchi. The favorites amongst everyone were the gnocchi, sausage pasta, and tortelloni. We thought the others were just okay. It's really crowded and busy inside, and our server did not seem to be having a good day but everything was still served pretty promptly.

Hand-crafted pasta since 1912, the owner Giuseppe has been in the family business since 1950, is…read moreextremely friendly and informative, and made us feel welcome for our free, private tour. During World War II, the Nazis took over the building, a villa, making it their headquarters in 1944. The family had to walk for two days to Florence while the Germans occupied their home. Once the Nazis fled from Allied Forces, they returned home and were the first pastificio (pasta factory) of 36 in Pistoia to resume operations after the war. They are the only remaining pastificio of the original 36. The factory has been somewhat automated since 1950, but many of the pastas are still handmade. They have numerous varieties of pasta, including their signature brands, made with only Tuscan flour from the Pisa area. They recently unveiled a pasta in the shape of Pinocchio characters called "Le Bugie" ("the lies"), the result of a scholarship competition in the local schools. The factory employs only six people, but they produce a wide variety of pastas using old family recipes and processes. The small river behind the factory once spun the turbines beneath the building which allowed them to resume operations so quickly after the war. Special drying units maintain constant temperatures between 32 and 35 degrees Celsius (90-95 Fahrenheit) , ensuring that the pasta does not break, reducing waste, and resulting in quality products. Pastas take from 24 hours to six days to dry depending on the shape. The bronze pasta forms used to give the pastas their various shapes result in a special consistency not found in mass produced brands (De Cecco, Barilla). Their pastas take much less time to cook because the pasta from the brass forms allow the boiling water to saturate the pasta instead of cooking it from the outside. The water they are boiled in also has much more starch then that of the mass produced brands, allowing the water to be used to thicken sauces before serving. The valley in which the villa sits is quiet, green, lush, and much cooler than smoldering Florence, so it was a breath of fresh air, literally, after a month in 100 degree Florence and its wall-to-wall tourists. Giuseppe is working on adding a small gift shop and cafe, culinary demonstrations, and possibly pasta making and cooking classes in the near future, but in the meantime a tour of their operation is a must if visiting Tuscany and tell him CombatCritic sent you! CombatCritic Gives Pastaficio Chelucci Tour The Coveted 10 Bombs Out Of 10 ... IT'S THE BOMB ... More Bombs Are Better!

From the owner: Production of hand-crafted pasta utilising bronze forms as has been done for over one hundred…read moreyears. Our facility has been in the family since 1912 and was confiscated by the Germans during World War II, serving as their headquarters in 1944. We were the first of 37 pasta factories in Pistoia to reopen after the war and are the only remaining open to this day. We offer tours of our facility by appointment.

It was an amazing meal from a visual and sensory perspective. Each dish is a painting that is…read moreserved and evolves on your plate through color and space. The staff nicely explains each dish and the background of its story. You receive a printed card showcasing the story and theme before the meal (in our case misery and nobility), then a copy of the printed menu, and a separate menu with the substitution if you have a dietary restriction. I didn't know they had an extensive kitchen and staff of 65 that works on the preparations and execution behind the scenes. It was definitely the most expensive fine dining experience in Europe, possibly the most expensive restaurant in Italy. But it was worth trying it. Very different from the Paul Bocuse experience, and different from Japanese fine dining too.

Wow, wow, wow! Had the most amazing dining experience at O.F to celebrate my 10 year anniversary…read morewith my husband. Service was top notch, the food was perfectly presented and everything we were served was divine. I am still dreaming about this meal and also meeting Chef Massimo and his lovely wife Lara. Hoping to return for another special occasion one day soon. Molto bene!

Say Cheese with a big smile as you taste and love this amazing, freshly prepared beautiful…read moreFormaggio served with even more love and kindness in Modena. So you find yourself 253 miles north of Rome and you just enjoyed the Modena Olive oil factory tour and shopping spree. It gets better! The Ferrari Museum is the next stop but you are famished. Perfecto! I absolutely and wholeheartedly recommend this fantastic amazing, beautiful tour of this cheese factory and the store that comes with these generous samplings, ( more like a all you can eat and then some cheese fest), the wine pairings w huge pours and the very big gift bags all for just the equivalent of $69 US. The factory is immaculate, just huge and very well organized. The tour in English is about an hour long and covers the lovely 1000 plus year history, the science behind the production( as viewed through the big microscopes), the patience of the process and the magnificent end result - 150,000 eighty eight pound individually annually produced packages of the one of the most fresh and delicious cheeses .... Ever! The Parmigiano Reggiano. There are five regions that produce this; we got to enjoy 20% of that. Definitely will be back to enjoy the individual taste in each one. I just love that for all of us eggplant parm and chicken parm lovers and fans back in NY and all over the US, this is a fantastic opportunity to see, taste and experience the source and the real deal!

This is exactly what I was hoping for when I booked a cheese tour in Modena. Getting to learn the…read moreprocess and then see it happening and then being able to taste some before we left. Well worth the money. Highly recommend it.