Amole - Osteria Multiculturale — Restaurant in Bologna

Finally, after years of visiting on business, tried out countless restaurants, I find this gem of oriental home-style cooking, tucked on a quiet side street behind bustling Indipedenza... Over 2 days, I tested 6 key dishes, all stalwarts of szechuan homestyle cooking, and found every dish a perfect execution of the complex flavours in simple food. MaPo Tofu - fresh tofu, flash wokked with various peppers, chili bean paste, chopped pork, hot and slightly sweetish.. mouthwatering. Crispy duck breast - lightly spiced, perfect in texture and balance, ideal for those who seek a milder protein. Dry-fried green beans - first deep-fried , then flash-fried with various peppers, had a hidden secret ingredient, a seaweed-like preserved veggie which gave a special umami to this simple but complex dish. And the best- the simplest- simple flash-fried italian white cabbage, where minimal ingredients are perfectly executed to result in a crunchy, flavoursome veggie dish that though classified as 'side', actually stands out as a fully fledged 'main' that balances out shared chinese meals. All the dishes are specially tasty, thanks to chef's incredible 'wok hei', the 'breath of the wok', where a competent chef uses high heat combined with perfect timings, to create simple dishes full of umami and bristling with 'wok hei'.

I discount all the snide, miserable, and petty reviews I have seen for this profile, as coming from self-serving or inexperienced eaters of szechuan and northern- style home cooking, and I bow to Amole Chef and his dedicated team, for giving me the 2 most enjoyable and heartwarming meals I've had in my 100-plus restaurant visits in...

I am obsessed over Sichuan food so when I found Amole I was very excited to try. I made a reservation through WhatsApp as they were not able to pick up my call and reservation via website was not possible.

With 3 friends, we ordered 4 dishes; Tofu, Prawn Kung Pao, Spicy Chicken, and, Spicy Ground Beef. The only dish that was not really spicy was the Prawn. The rest made us sweat but they tasted really good.

The tofu and the chicken had somewhat similar taste, but there was more liquid in the tofu sauce. It was flavourful, spicy, with that unique acidity from the Sichuan peppers that made a sensation like something is covering the inside of your mouth. The tofu, though, had a strong hint of blackpepper. The heat was building up in my mouth as I ate more and more of it. So I suggest you be careful if you can't take spicy food.

The Kung Pao Prawn had a great combination of sweetness and spicy. The prawn was cooked nicely so it wasn't rubbery. The spicy ground beef was different in that the taste was not as heavy as the other dishes but the heat/spicyness was like a kick in your face even from the first bite. The peppers in the dish were not as cooked as in the other dishes, probably that's why it was a lot spicier.

The total price we paid for the four dishes, 6 bowls of rice, and several bottles of water was 58 EUR, which I think is a very reasonable price.

If you're like me that you can't stand having just Italian food for several consecutive days, this place offers you a wonderful...

I am so angry. This is the worst Chinese food I've had. Ever. I wasn't expecting the quality of the best Sichuan restaurants I've been to in Shanghai, Melbourne, New York and London, but I was expecting fresh... what I was provided with was a liberal use of microwaves for rice (!!!) and from frozen dumplings. I saw the chef dump a whole packet of ball like things into the deep fryer from a packet that is sold in common Chinese supermarkets. Also, I saw the buns they use for murger being pulled out of a large freezer bag. This is a disgrace. This is not a serious restaurant that wants to show Bologna what Sichuan food is - one of the greatest cuisines in the world. Once the front of house dude tried to tell me that the dumplings are "made fresh then frozen", I walked out. It was like a justification from Gordon Ramsay's kitchen nightmares. Not cooking dumplings fresh in the quantities that the restaurant was selling is unforgivable. Treating tortellini like this would be unacceptable, why is treating Sichuan food like this any different? The lack of respect this restaurant gives to Sichuan food, which I regard as the greatest in the world, makes me just...