•Emilia-Romagna: Pasta Lunga, Pasta Ripiena, Tigelle, Crescentine and other regional dishes•
• All freshly made on site, every day since 2022 •
Emilia-Romagna tradition, shaped by hand
• Regional Italian Cuisine •
For us, Emilia-Romagna is not a theme. It is home.
Jun 15
What we can do is share the food culture we know best.
Jun 15
We are not trying to represent all of Italy.
Jun 15
That is why you`ll find tigelle from the Modena area, tortellini from Bologna, cappellacci from Ferrara and many other regional dishes on our menu.
Jun 15
Tigelle, tortellini, tortelloni, cappellacci and many other dishes belong to a specific corner of Italy, where recipes are part of everyday life and fiercely protected.
Jun 15
The dishes on our menu are rooted in the places, tables and traditions that shaped us long before this restaurant existed.
Jun 15
Not because it is fashionable. Not because it is different. Simply because it is where we come from.
Jun 15
Tigelle, tortelloni and other regional dishes.
Italy is a country of regions. While many restaurants present a little of everything, we have chosen to focus on one.
Jun 15
Today is Tortellini Thursday.
In brodo. Alla panna. Pasticciati.
Three expressions of one of Bologna`s most beloved pastas.
Jun 10
Of course, Bologna never settled for just one way of eating tortellini. Over time they found their way onto tables dressed with cream, pasticciati, with beans broth or even baked in the oven, and adapted to countless family traditions.
Jun 10
Traditionally, tortellini are served in brodo, immersed in a rich broth prepared from capon and beef. The combination is so deeply rooted in Bologna that, for many, tortellini and broth are simply inseparable.
Jun 10
