Trattoria Collegio di Spagna, Bologna, 5/4/16

Exterior
Exterior

This small place offers traditional Bolognese food in a family setting. Grazia Baroni runs the front while Sandro Frigerio cooks in the back and they feature homemade pastas. The couple took on this venture some 3 years ago after both having worked in factories for years and how lucky we are! There were business groups as well as casual people and families having lunch the day we were there and all I heard besides us was Italian being spoken. No problem though as the Grazia speaks great English and was most helpful in planning our meal. A winner here!

building it's in
building it’s in
Entry room
Entry room
second dining room
second dining room
dining room
dining room
A number of fixtures of Murano glass
A number of fixtures of Murano glass
Frankie looked over the serving area
Frankie looked over the serving area
Table set up
Table set up
menu
menu
dessert menu
dessert menu
wine list
wine list
wine list 2
wine list 2
wine front
wine front
Frankie checks out the place
Frankie checks out the place

 

We started with the traditional Bolognese pasta with meat sauce. The pasta was perfectly al dente with a light sauce of velvety, crumbly meat. It was mildly flavored but very good.

Tagliatelle tradiszionali al ragu
Tagliatelle tradiszionali al ragu
bread
bread

 

Our other pasta was the tortellini, another traditional dish, served in a delicious broth. They are smaller than most of the other tortellini I have had and are little nuggets of joy to savor in the steaming broth. Again it was mild but its subtly made it delicious.

Tortellini
Tortellini
parmesan cheese
parmesan cheese

 

For second course I had one of the days specials, liver and onions and wow was it good. The liver was tender and slightly rare served with a ton of well sautéed onions. You wouldn’t have to be a liver lover to like this one – it was simply divine.

liver and onions
Veal liver and onions
She thought she'd like to be brushed
Frankie found this in the bathroom and thought she’d like to be brushed

 

The Bolognese veal cutlet was served with cheese and a slice of prosciutto on the top. It is first fried like Milanese cutlet but before serving it, it is topped with Parmigiano-Reggiano cheese, ham and evaporated in a broth so the cheese melts.  Thus it becomes quite tender and not a bit greasy. It was served with potatoes that were very good. We had a side dish of  sautéed greens with the second courses and they were nicely seasoned and tasty.

Cotoletta (Bolognese) di vitello con patate
Cotoletta (Bolognese) di vitello con patate
Contorno, greens with garlic and pepper
Contorno, greens with garlic and pepper
another view
another view
Frankie checked to make sure we joined the "clean plate club"
Frankie checked to make sure we joined the “clean plate club”

 

For dessert I tried rice cake and what fun it was. Another traditional dish as I found it on many other menus in the area, it is rice on the bottom and custard on the top. It had a perfect amount of sweetness and the custard and rice provided creamy as well as a little bite in the texture area. I’d get it again in a heartbeat.

Torta di riso
Torta di riso
another angle
another angle
Frankie inspected the rice cake
Frankie inspected the rice cake

 

We also tried the creme caramel and while the caramel looks quite dark it tasted really good. It was not a smooth as some versions I had but the good taste made up for that.

Creme caramel
Creme caramel
from the top
from the top
Frankie's a fan of creme caramel
Frankie’s a fan of creme caramel
Frankie sniffed out something different in the bathroom
Frankie sniffed out something different in the bathroom
And another different thing
And another different thing
Frankie made a new friends with the owner
Frankie found a new friend in Grazia

2 thoughts on “Trattoria Collegio di Spagna, Bologna, 5/4/16

  1. Sounds like a wonderful place! Must go next trip to Bologna! Super description makes me want to go right now 🙂 Thanks!

    Like

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