Bottega Aleotti

The story

Bottega Aleotti, Crevalcore – Emilian Hospitality with a Contemporary Touch, Michelin Recommended

The Innkeeper’s Return

Demis Aleotti spent eighteen years working in three of Bologna’s most beloved restaurants – Da Silvio, Da Fabio, and Alice da Oscar – before returning to his hometown of Crevalcore in 2008 to open his own place. Bottega Aleotti is his vision of the old-fashioned oste, the innkeeper who offers not just good food but genuine hospitality and a relaxed, smiling welcome. That spirit earned the restaurant a Michelin Recommended distinction in 2026, a nod to the quality and warmth that define every visit.

Tradition and Contemporary Balance

The menu is rooted in Emilian cuisine, built on respect for tradition and the freshest local ingredients, with thoughtful contemporary flourishes. First courses are a particular strength: tagliatelle al ragù bolognese, tortellini in a saffron and black truffle cream, and ravioli filled with eggplant with drops of Campanian tomato and aged Sicilian ricotta. The hand-rolled pasta is made daily, and the same care goes into the secondi, from black Angus steak to a slow-cooked Iberian secreto with marinated cucumber and osmotically treated green apple.

Sweets and Welcomes

As soon as you step through the door, large glass jars of freshly baked biscuits greet you – a custom Aleotti continues by passing through the dining room with these warm sweets, stopping to chat with his guests. The dessert menu continues that craft: a diplomatic cake with white-chocolate namelaka and caramelised apricots, a pear cheesecake on chocolate soil, and a selection of house-made biscotti served with a glass of Zibibbo liqueur.

A Complete Experience

Beyond the dining room, Bottega Aleotti runs an artisanal pastry laboratory and offers bread-making consultancy. The bread served at the table – made with organic stone-ground flours from Mulino Padano and leavened for 24 hours – is a testament to the same commitment to quality. Whether you choose from the à la carte menu or the six-course degustation, the guiding principle is the same: alta qualità servita con professionalità e gentilezza – high quality served with professionalism and kindness.