Autumn 2021

Hors d’oeuvres

Typical cold-cuts platter € 14

Rind-on culatello ham € 11

Venison carpaccio, seasonal salad and red myrtle jam with horseradish & homemade salted butter € 12

Artichoke salad with Parmesan slivers € 8

Codfish with marinated red cabbage, potato mousse and Taggiasca olive dust € 12

 

First courses

Tortellini in capon broth € 17

Tagliatelle Bologna € 13

Tortelloni with potatoes & artichokes filling in venison sauce, seasoned ricotta, roasted almonds and raspberry dust € 17

Hand-made Strette pasta Romagna style € 15

Spaghetti in belly pepper cream with shredded mozzarella and mint € 16

Mussels passatello with pickle weed and cherry tomatoes confit € 16

 

Main courses

“Foglia morta”: meat specialty of the house € 18

Boneless rabbit in a reduction of original balsamic vinegar from Modena €16

Steak tartare € 22

Bologna-style cutlet € 15

“La parmigiana” – Aubergines baked with tomato sauce and mozzarella € 12

Squid sauté on artichoke cream & bites, eggplant quenelle and dried tomatoes € 20

 

Side dishes

Vegetables gratin € 6

Mixed salad € 6

Baked potatoes € 6

Italian-style mashed potatoes € 6

 

Dessert

Special ice cream whipped with Modena balsamic vinegar €10

Green apple cheesecake € 8

Tiramisù € 8

Zuppa inglese (Trifle sponge-cake soaked in Alchermes liquor) € 8

Panna cotta with citrus fruits and dark chocolate € 8

Ogm-free lemon sorbet € 6

Our restaurant

Tradition comes first in this restaurant that still keeps unchangend its passion for haute cuisine that made it one of the temples of Bolognese gastronomy.

Cellar

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