When chef Steve Samson opened Sotto in Los Angeles, he knew he was breaking his mother’s heart. The restaurant’s menu—from appetizers to wine—was devoted to the cuisine of southern Italy, eschewing the traditions of his northern Italian mother. But at his newest restaurant, Rossoblu, he’s brought the dishes of her native Bologna to Downtown L.A. Inside what used to be the city’s oldest produce market, Samson serves exceptional pasta dishes, such as Nonna’s Tagliatelle al Ragu’ Bolognese, for which he coats ribbons of house-made fresh pasta in a sauce of beef and pork. This creation paired with a board of excellent salumi, Santa Barbara spot prawns grilled over an open flame, and a glass of Lambrusco should be more than sufficient to get Samson back in his mother’s good graces.