Via S. Caterina 51, Bologna
Various kinds of cold meats and salami: prosciutto Luppi 30 months, prosciutto, rigatino di cinta senese, culatello. Pastas: tagliatelle with meat sauce, gramigna with sausages, tortellini with broth. Main courses: roast rabbit with potatoes, veal cutlet in petroniana style, mixed boiled meat. Sweets: trifle, cream caramel, tart with mostarda (Italian sweet fruit pickles).Suggested by: Gambero Rosso 2011 - Il Sole 24 Ore 2011 - L’Espresso 2011 - Mangiamo a Bologna - Osterie d’Italia 2011 Slow Food e Bell’Italia - Q Ospitalità Italiana 2011
Via Belle Arti 17/A, Bologna
The menu includes all that have made Bolognese cuisine well known and appreciated all over the world.
First course: tagliatelle, tortelloni, tortellini, lasagne, passatelli;
Second course: meat as guinea fowl, duck, rabbit, knuckle of porke, liver with onions are cooked in the full respect of the bolognese tradition;
Dessert: homemade desserts;
All that is accompained by selected italian and regional wines.