Al Cambio, Bologna

Al Cambio Restaurant in Bologna is a historic place, in my opinion it is worth a visit if you want to eat good dishes of the Bolognese tradition.
Starting with the appetizers, if you are two, a good choice is to share the dish of charcuterie that come from local farmers, accompanied by a tasty housekeeper and squaquerone.

​If you fancy eating tortellini in broth here you will find them classics is really good: small, pasta cooked at the right point and very tasty filling, I recommend them.

​Among the first, if you are a fan of frying or do not know it at all, try the version used as a seasoning of the spaghetti with the addition of 24 months seasoned parmesan cheese of Zocca brown.

Moving on to the second courses, that’s it: the bolognese cutlet.
A very typical dish, very old, very tasty and very rich.
Here at Al Cambio it reaches really good levels: the breaded veal cutlet is first fried in lard, then immersed in meat broth to moisten it and finally is covered with ham and parmesan cheese and heats in the oven to melt and mix the ingredients.
You will find this version soft (great meat), succulent and tasty at the right point.

​The only sore note of my evening the service in the hall was not particularly attentive.
Particularly, lacking the wine on which our choice had fallen, we opted for a Derthona Vineyards Massa that arrived not enough cold.
It was promptly put in the basket with the ice, however, we were served, perhaps a little hasty twice by toping the chalices, without having time to cool down.
The paper of sweets brought practically at the same time as the withdrawal of the dishes of the seconds when the stomach was still full for the cutlet, so I gave up the idea of the dessert that maybe after about ten minutes I would have ordered.
 
In any case good value for money for a really competitive final account for the dishes and raw materials offered (first dishes around 10 euros and seconds from 15-18 degrees).