Local cuisine featuring tortellini, tortelloni (stuffed pasta), ravioli and all traditional pasta dishes, exclusively hand-made, and prepared following our own personal taste. Ingredients are local, seasonal, and carefully chosen; cured meats and cheeses come from small-scale local producers; Fassona meats arrive from Piedmont, blackberries from Romagna; we offer an ample choice of desserts, all home-made.
Seitan steaks, vegetarian hotdogs, medallions of tofu and spinach, blended fruit and fresh vegetable drinks, numerous and very diverse salads. When it comes to desserts, the Clorofilla strawberry or chocolate cakes as well as the carrot and almond cake deserve special mention.
Lobster tartar with avocado, potato ravioli and swordfish with leek and pine nuts, barley and porcini soup with moscardini (a kind of calamary) , shellfish au gratin, mollusks and vegetables, grouper all'acquapazza (sautéed in water, oil, tomato and garlic) and grilled fish, carpaccio.
Via di Mezzo Levante, 2/b - 40012 Calderara di Reno (BO)
Starters of raw crustaceans and fishes tartare: every day the best of our seas served uncooked in order to maximize the taste of seafood in his pureness, from red prawns to sea bass, from red tuna to Amberjack.
Non c’è scampo! (word game: it means “no scampi” but also “no escape”): raw scampi with seasonal vegetables and national products.
Chitarrucce with clams and courgettes in two versions: chitarrucce (egg pasta) sautéed with a cream of courgette and fried courgettes.
Crustaceans Catalan style and baked fishes: all fishes are top quality wild Italian seafood, all fresh. The kind of crustaceans or fishes changes depending of availability of the day.
All vegetarian and vegan with artisanal production: a wide choice of dishes for those who are intolerant to gluten. Crostini, burger, piadine, first dishes, vegetable cream, vegan meatballs, desserts, cakes, biscuits, fruit extract.
Bolognese (traditional), Italian regional, Creative
A good Bolognese or vegetable lasagna, cold cuts and quality cheeses, crostoni with tasty and original combinations, canned fish from the Conserveira of Lisboa, Sciacca Anchovies, BIO in oils vegetables from Molise
Bolognese (traditional), Italian regional, Seafood, Creative, Organic
Tortellini in parmesan cream Yellowtail carpaccio with celery and green apple gel Risotto with bufala cheese, lime, and tuna tartar Mantova style chicken with green pepper corn sauce. For Cocktail Serendipity Spicy Gilmlet
The Crescentina Montanara (Tigella), prepared with organic flour from Soft wheat harvested km Zero. the tigella is filled by combining Biological ingredients of High Quality, in a right balanced and very tasty
Craft and exclusive Belgian beers - Malteni organic & Kwaremont. Cocktails based on the best artisan, biological and fair trade spirits Sandwiches and platters with cured meats, cheeses, sauces and organic delicacies. Hot dishes and snacks.
Dishes born from the Italian regional tradition and certified with the Cucina Evolution brand because they are enriched with Antiaging Wellness. Food culture based on the fusion of science and culinary art.
Località Campiaro, 112/c - 40030 Grizzana Morandi (BO)
Bolognese (traditional), Creative
Crescentine Tigelle crispy polenta with hot cheese cream and porcini mushrooms Tagliatelle with porcini porcini mushrooms- truffle Beef fillet with porcini mushrooms / Truffle Cut T-Bone with course salt and rosemary
Bolognese (traditional), Italian regional, Seafood, Creative, Organic, Ethnic/Other countries
Very well supplied and very strong on food, to try absolutely, braised in red wine, aromatic Roast Beef, roast chicken, frattagle and all fish. Lots of vegetables for vegetarians and vegans, tasty and traditional soups. The desserts, the biscuits and their fabulous growing Bolognese, goodness for palates accustomed to eating healthy and the old way.
Lots of organic products from brands like Alce Nero, Girolomoni ... For frying only peanut oil is used.
Handmade pasta, the best of bolognese tradition: tagliatelle, lasagna, tortellini, tortelloni, passatelli in broth. Second courses: roasted pork shank and specialties such as roast guinea fowl. Side dishes with seasonal vegetables and handmade desserts
Homemade Pasta(Tagliatelle, Tortellini, Lasagne), Friggione: Typical fresh tomato and onion sauce with Sausages. Zuppa Inglese: traditional pudding layering custard and ladyfingers soaked in Al kermes liquor
Charming house rebuilt on an old nineteenth-century barn, of historical conservation, originally used as a shelter for animals, storage of vehicles and tools; renovated and furnished with success by the designer Giovanna Guglielmi.