Tra ricette tradizionali rigorose e cocktail contemporanei, il progetto di Giovanni Fulco Ventura ridà vita alla vera convivialità bolognese
If there is one element of cuisine destined to remain unchanged over time, it is the emotional connection to flavors that evoke a sense of home. Authentic Emilian cuisine represents a true bastion of values and culinary traditions sought after by the Bolognese themselves and by the international tourists who bring the city of Bologna to life. Yet, even in Bologna,alongside a few establishments that truly preserve culinary tradition, it’s easy to stumble upon places that are nothing more than a sham when it comes to authentic local flavors. It is precisely against this backdrop that,at number 29 Via Saragozza, Osteria Futura has opened, choosing a clear path: to revive the spirit of the traditional osteria of yesteryear—one built on family recipes, warm hospitality, and local ingredients—and where the cuisine opens up to the city through a mixology menu designed to appeal to a more contemporary sensibility.
Reviving the spirit of the osteria as a new form of conviviality
Osteria Futura opens on December 9, 2025, based on an idea by Giovanni Fulco Ventura, the owner and manager of the restaurant, who—after years spent frequenting osterias as a customer and enthusiast—decided to bring to life what he had always considered “his second choice” in life: cooking as a true profession. Joining him in this project are his partners Elisa Sabadoni and Bernardo Bolgheri. “What I was seeking was the knowledge and lived experience of the osteria; my project stems precisely from this idea: a place that isn’t a mere imitation, nor a fiction built on an image of the past that is now difficult to replicate. The goal was to recapture the spirit of the old Bolognese taverns—one rooted in cuisine, family, and conviviality—while reinterpreting it in a contemporary key, in step with the times,” explains Giovanni Fulco Ventura.
After all, it was 1974 when Francesco Guccini sang about the taverns just outside the city gates—places that had long been among the most authentic symbols of Bolognese identity. Since then, that image has remained etched in the collective memory, and today it comes to life again in a new form, free from the nostalgia that is left to songs and folk tales.
A setting where every detail shapes the project’s identity
The name chosen for the venue is no accident: in addition to referencing Lucio Dalla, it encapsulates the project’s mission statement. Giovanni Fulco Ventura is keen to clarify that Osteria Futura is, first and foremost, a restaurant and a tavern in the most classic sense of the term—wine and good food—with an eye toward the future.
A balance that, he explains, requires consistency in every detail of the project: the furnishings, the music, the menu, and the way we communicate with customers. The atmosphere is intimate and understated: small wooden tables, Thonet-style chairs and stools give the space a vintage feel, enhanced by the color palette chosen for the walls—which echoes that of Bologna’s arcades and walls—softened by the presence of green as a complementary element. Even the table setting follows the same philosophy, maintaining a simplicity deliberately free of formality: paper placemats and napkins, without frills. The restaurant’s personality also shines through in the simplest details, such as the background music: an aspect often left to impersonal playlists but which, in this case, follows a specific direction: Italian singer-songwriters from a bygone era, a choice consistent with the venue’s identity and the management’s taste.
A cuisine that stays true to the rigors of tradition
In the kitchen is Claudia Chiarini, who, together with Giovanni Fulco Ventura, has created a menu designed for sharing, faithfully reviving Bolognese tradition. The menu features small appetizers, such as the Tortellini-Filling Meatballs with Parmigiano Reggiano Cream—the restaurant’s true signature dish—or the classic Stuffed Eggs with Tuna Sauce and Polenta with Squaquerone. Another dish that embodies this concept is the Crostini Bolognesi, served with Friggione, mortadella mousse, and ragù. Here, you get to the heart of authentic Bolognese cuisine: recipes passed down with strict adherence, almost as if they were dogmas, yet each with its own variation on the theme.
The Green Lasagna Bolognese and the Mushroom Rosettes are two classics that capture the most authentic spirit of home cooking: generous, opulent, and, if you will, pleasantly unpretentious. The main courses consistently reflect the decision to offer customers dishes without unnecessary embellishments; thus, the menu features Meatballs with stewed peas or Roast beef with its own gravy. The same philosophy applies to desserts, where Fior di latte or Latte in piedi are must-try items alongside Tenerina with mascarpone. The selection of ingredients follows a precise criteria, stemming as much from Giovanni Fulco Ventura’s personal sensibility as from the opportunity to collaborate with Claudia Chiarini, who brings products from local farmers in her area to the kitchen.
Mixology as a Bridge Between Authentic and Contemporary Cuisine
Osteria Futura maintains a consistent focus when it comes to food: the desire to revive tradition with an almost orthodox approach, respecting the recipes and codes of Bolognese cuisine. However, it is in the beverage selection that the project’s most contemporary character emerges—the aspect least tied to the vintage imagery of the osteria of yesteryear. Alongside a carefully curated wine list, focused on selecting top-tier labels, there is a diverse drink menu, set in a location far from the city center’s busiest areas. It is precisely in this balance between Bolognese culinary heritage and the spirit of a contemporary venue that the work of Daniele Cassa, the establishment’s head mixologist, finds its place. Futura is the venue’s signature drink, a reimagined concoction made with gin, basil, fresh lemon juice, and pink peppercorns. Bologna Sour, on the other hand, reinterprets a great classic like the Whiskey Sour, adding an element deeply rooted in the city: Fabbri Amarena cherries.
An American in Emilia is a tribute to the most authentic Bolognese: built on a base of Campari and vermouth—two elements that have always been part of the city’s drinking culture—enriched with black cherry and Lambrusco, highlighting the drink’s regional spirit. Scents of the South, made with mezcal, orange gin, and chili pepper, bears Daniele’s personal signature, a nod to his origins. Kentucky Penicillium is the one exception on the menu: the most modern cocktail and the one least tied to the Bolognese narrative. Bourbon replaces traditional whiskey; paired with ginger and honey syrup, it creates a profile that is both spicy and sweet: a balance that, not surprisingly, has also won over international customers.
Osteria Futura is a testament to how tradition can evolve and find new forms of expression, drawing on the past to preserve what truly matters without falling into easy clichés. It retains the spirit of the traditional osteria—a place for gathering, conviviality, and authentic cuisine—which it enriches with a contemporary and always unexpected mixology menu: the result is a fresh and modern interpretation of one of the city’s most iconic community gathering places.
Contact
Osteria Futura
Via Saragozza 29, Bologna
Tel. 3934741953
