Homemade Pasta and a Confident Cellar at One of Imola’s Best Small Restaurants
Osteria Callegherie is one of those Imola restaurants whose name understates the experience. This is not a rustic osteria serving large plates of traditional Romagna food, but a small, carefully run dining room where seafood, handmade pasta and contemporary combinations lead the menu.
The restaurant sits in the historic centre, along the street once occupied by leatherworkers. Inside, soft lighting, terracotta sculptures and a limited number of tables create a warm, intimate atmosphere. The service is attentive, the wine list is extensive and the kitchen works with a concise seasonal menu rather than trying to cover every regional classic.
When we dined here in 2026, the strongest impression was of a restaurant with a clear personality. Some combinations take risks, but the cooking remains readable and the main ingredient rarely disappears beneath the technique.
An Intimate Restaurant behind the Osteria Name
Callegherie is better suited to a considered dinner than a casual bowl of pasta.
The room is elegant without becoming formal, and the limited number of tables keeps the service personal. Leonardo Mantovani guides the dining room with confidence, particularly when wine enters the discussion.
This is a good choice for couples, small groups and special occasions. It is less appropriate for anyone expecting rustic portions, a fast meal or a long list of familiar Romagna dishes.
The menu is deliberately short, divided evenly between meat and seafood. That focus helps: every course feels chosen rather than included to satisfy a category.
Tartare di Ricciola Is the Cleanest Opening
The amberjack tartare with panzanella and rocket pesto is the starter that best introduces the seafood side.
The fish remains central, while the panzanella brings acidity and texture. Rocket pesto adds bitterness but does not turn the plate into a generic herb dressing.
It is fresh, precise and lighter than the more structured starters. The roasted quail with artichokes is the stronger land-based alternative, with enough depth to begin a meat-focused dinner without becoming heavy.
The crispy egg is comforting and technically sound, but the amberjack and quail reveal more of the restaurant’s identity.
The Carbonara di Gamberi Has Become the House Signature
The most recognisable dish is the Spaghettone “Metodo Massi” with prawn carbonara, guanciale and liquorice powder.
The name may suggest an overloaded plate, but the combination has logic. Prawns bring sweetness, guanciale adds fat and savoury intensity, while liquorice leaves a restrained aromatic finish.
The pasta holds the sauce well and gives the dish enough structure. It is rich, distinctive and more balanced than the menu description initially suggests.
This is the first course to order on an initial visit. It captures Callegherie’s approach better than any other plate: familiar Italian comfort pushed in a more personal direction without becoming difficult to understand.
Fusilli with Lobster Ragù Put the Homemade Pasta First
The house-made fusilli with lobster ragù offer a more direct seafood route.
The pasta has enough texture to carry the sauce, while the lobster remains clearly identifiable rather than disappearing into tomato or cream. It is a generous dish, but still controlled.
For two people, sharing the carbonara di gamberi and the lobster fusilli gives the clearest comparison. One is creative and assertive; the other relies more directly on pasta and shellfish.
The burrata tortelli with aubergine and barbecue sauce are the more experimental choice, although the smoky sweetness makes them less immediately convincing than the seafood dishes.
Duck Is the Strongest Meat Course
Among the second courses, the duck breast glazed with mustard and honey, served with kumquat and snow peas, is the most interesting order.
Duck can carry sweetness, and the citrus bitterness of kumquat prevents the glaze from becoming too soft. The snow peas add freshness and keep the dish from feeling overly autumnal or heavy.
The beef fillet tagliata is reliable but less distinctive. For seafood, the sea bass in potato crust with tomato gazpacho is cleaner and more restrained, particularly after the rich prawn carbonara.
These three mains cover the kitchen well enough: duck for character, beef for familiarity and sea bass for a lighter finish.
The Wine List Is One of the Restaurant’s Real Strengths
The cellar covers all Italian regions and includes a serious selection of spirits.
This is not a wine list added merely to complete the restaurant format. The service understands pairings and can move beyond the predictable white-wine-with-fish formula.
Give a clear budget and let the dining room suggest the bottle. The advice is one of the reasons the experience feels more complete than a straightforward dinner built only from the menu.
Passatelli al Cioccolato Are the Dessert to Try
The chocolate passatelli with crème anglaise and caramelised orange peel are the most original dessert.
The familiar Romagna pasta shape becomes a chocolate preparation, but the result remains playful rather than forced. Orange gives the dish the freshness it needs.
The mascarpone mousse with raspberry gel is the safer option: balanced, creamy and not excessively sweet.
There is no need to overanalyse dessert. Choose the passatelli when you want the restaurant’s more personal side; choose the mascarpone for a simpler finish.
Prices and Value
Callegherie sits above the price of a conventional Imola trattoria.
Starters cost around €16–20, first courses €16–25, mains €24–26 and desserts €10. The €4 cover reflects the homemade bread and the more structured level of service.
A balanced dinner does not require four courses:
one starter, one first course or main, and dessert already give a complete view of the kitchen.
For two people, the smartest order is one starter each, two different pasta dishes and one dessert to share. Adding a main course makes sense only with a restrained opening or for a longer evening.
The bill is justified most clearly by the handmade pasta, the seafood dishes, the intimate service and the cellar.
What to Order on a First Visit
Begin with the amberjack tartare or the roasted quail.
Continue with the prawn carbonara.
Share the lobster fusilli if you want to compare two first courses.
Choose the duck breast only for a longer dinner.
Finish with the chocolate passatelli.
The Verdict
Osteria Callegherie is one of Imola’s most distinctive contemporary restaurants.
Its strengths are the prawn carbonara, homemade seafood pasta, carefully composed meat dishes and a wine service that adds genuine value to the meal. The menu is short enough to remain focused, while seasonal changes prevent the kitchen from becoming dependent on a fixed collection of signatures.
Not every combination has the same immediacy. Dishes involving burrata, barbecue sauce or several sweet elements can feel more constructed than necessary. The restaurant is at its best when creativity sharpens the main ingredient rather than competing with it.
This is not the address for traditional tagliatelle, large portions or an inexpensive weekday dinner. It is the place to book for a more intimate evening in central Imola, particularly when seafood, wine and carefully made pasta are the priorities.
Start with the ricciola. Order the carbonara di gamberi. Let the cellar take care of the rest.
Our Rating of Osteria Callegherie
Food: 8.7/10
Creative, controlled and strongest in the seafood dishes.
First courses: 9/10
The prawn carbonara and lobster fusilli are the main reasons to book.
Seafood: 8.8/10
Fresh ingredients handled with confidence and enough restraint.
Meat dishes: 8.5/10
The duck stands out from the more conventional options.
Wine and service: 9/10
A major part of the experience.
Atmosphere: 8.8/10
Intimate, warm and well suited to a special dinner.
Value: 8.3/10
Fair for the cooking and service, though clearly above trattoria pricing.
Overall score: 8.8/10
Practical Information
Address: Via Callegherie 13, 40026 Imola, Emilia-Romagna, Italy
Telephone: +39 0542 33507
Email: [email protected]
Cuisine: contemporary Italian, seafood, meat and homemade pasta
Best dishes to look for: amberjack tartare, prawn carbonara, lobster fusilli, glazed duck and chocolate passatelli
Best for: couples, special occasions, seafood, creative pasta and wine lovers
Less suited for: rustic Romagna cooking, large groups, quick meals or inexpensive dining
Opening hours: Monday to Friday, 12:30–14:15 and 20:00–22:15; Saturday, 20:00–22:15
Closed: Sunday and Saturday at lunch
Booking: recommended because the dining room is small
SEO Title
Looking for a Creative Restaurant in Imola? Osteria Callegherie Excels with Seafood and Handmade Pasta
Meta Description
Osteria Callegherie is one of Imola’s most distinctive tables, pairing an intimate dining room with prawn carbonara, handmade seafood pasta and an excellent cellar.
Five Alternative Titles
- Prawn Carbonara Is the First Reason to Book Osteria Callegherie in Imola
- Creative Seafood and Serious Wine in the Heart of Imola
- Why Callegherie Is More Refined Than Its Osteria Name Suggests
- Homemade Pasta and a Confident Cellar at One of Imola’s Best Small Restaurants
- Ricciola, Lobster and Duck Give Osteria Callegherie a Clear Identity
