"Al Voltone" better known as "La Torinese" is a traditional Bolognese cuisine, and the attention and care in choosing the product led the restaurant to a collaboration with several leading professional associations in the food industry that were developing a project aimed at enhancing the production and culinary traditions of the Bologna area. Most of the dishes served in the restaurant are made using raw materials produced and processed in the province of Bologna. The wines offered represent the best local produce. This philosophy tends to characterize "Al voltone" as the first restaurant in the city of Bologna that serves food with materials only from “Emilia Romagna” province.
Among the specialties:
Tagliatelle: According to legend, noodles were invented in 1487 by the Bolognese master Zefirano, Giovanni II Bentivoglio’s personal chef. Because of the marriage of Lucrezia Borgia (she went on a journey from Bologna to Ferrara, to marry the Duke of Ferrara, Alfonso I 'Este) Zefirano prepare the pasta which was inspired by her blond hair.
Tortellini: there are different legends on the origin of this dish. One of these gives rise to this dish in Castelfranco Emilia by the owner of the "Dogana" inn. He was struck by the beauty of the navel of one of his guests in the inn, a very beautiful lady, when he was looking through the inn room keyhole. Later he decides to create this beauty of the navel in a dish.
Typical handmade pasta: tagliatelle with Bolognese ragù or with prosciutto, tomato sauce or mushrooms and tortellini, stuffed pasta with a good capon or chicken broth.