La Bolognina rolls its pasta in-house — tagliatelle, ravioli and tortellini, filled and folded in sizes that don't arrive from any standard supply chain.
The menu is small and rotates. Alongside the pasta comes piadina, the folded flatbread from Romagna. Layered with stracchino and rucola or salame and fontina, or finished as a dessert with Nutella. Burrata is the quiet staple, the sauces shift with the season. Small, tight and honest — as far from the neighbourhood's concept-restaurant boom as a Neukölln outpost gets.
