Some of the best homemade pastas, for which Bologna is famous, are served here at a typical meal -- and not just tortellini, which was invented in the city. A mixed clientele of all ages patronize the premises of chef/owner Emanuele Addone, who installed his restaurant in a former pharmacy, the original doors and window frames still intact. In the historic center, the look is one of a rustic trattoria decor. The produce is market fresh, the cooking superb, and the wine cellar has several hundred choices. Start perhaps with culatello, a prized cured ham, or else a classic tortelli, which is stuffed with zucchini blossoms. An eggplant ravioli comes with fresh tomatoes and basil and vegetable pie is laced with a Parmesan cream sauce. Sautéed lamb with fresh rosemary is given extra flavor by the balsamic vinegar of Módena.
lesslessSome of the best homemade pastas, for which Bologna is famous, are served here at a typical meal -- and not just tortellini, which was invented in the city. A mixed clientele of all ages patronize the premises of chef/owner Emanuele Addone, who installed his restaurant in a former pharmacy, the original doors and window frames still intact. In the historic center, the look is one of a rusti...moreSome of the best homemade pastas, for which Bologna is famous, are served here at a typical meal -- and not just tortellini, which was invented in the city. A mixed clientele of all ages patronize the premises of chef/owner Emanuele Addone, who installed his restaurant in a former pharmacy, the original doors and window frames still intact. In the historic center, the look is one of a rusti...more
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