Via Broccaindosso 21/A, Bologna
First courses: tagliatelle with ragout, tortelloni with a walnuts and gorgonzola sauce, pasta with beans;
Secound courses: portafogli in Petronian style, stewed sausage with beans, cutlet in Bologna style;
Dessert: homemade dessert
On Wednesday we serve fried crescentine (fried bread dough) with varoius cold cuts and cheeses.