Encouraged by our parents, Antonio, Norio, Fernanda, Agnese and by the sharp commercial acumen of Grandmother Irma (who suddenly died recently) Guido, Emanuela, Letizia and Ugo are continuing the family tradition by the buying and refurbishment of the building in Via Don Luigi Sturzo 22, with same the commitment and professionalism of the founder Grandmother Irma.
The menu has not been changed, and the prices are still moderate but the new building got to our head and we got excited !!!
In fact, so used to the small and dark premises both from lunch and dinner, you'll now find lots of natural light and finally more space.
Externally you’ll find a private parking space for 10 cars, 5 at the front and 5 at the back near the garden.
There is also a designated area, a small but pleasant private room, for up to 10 people, where you can enjoy our dishes in privacy.
During the summer months, we can accommodate our customers in the Summer Veranda, where, during the hot summer evenings, you can chill out beneath the San Luca Hill.
The innovations? Tigelle and crescentine, accompanied by salami, cheese, pickles, pesto and a delicious bottle of Lambrusco every dinner. The traditional balsamic vinegar is of course always available and as innovation you can try this delicious product as well as the aforementioned dished, even on pineapple, ice cream and on backed pears served hot with ice cream . The wine list is still small but careful selected. Ok, I think we said almost all, so we can just wait for you to pay us a visit in our new premises for a hot WELCOME!!!
The guidance of the cuisine is still Bolognese, with fresh pasta all produced handcrafted in Trattoria: go now therefore tagliatelle pasta with meat sauce, Tortellini broth, Pappardelle with mushrooms, Tortelloni with ricotta chese, lasagne, spaghetti to the guitar and maccheroni.
Nei secondi piatti oltre a specialità varie all'aceto balsamico tradizionale, si possono degustare bolliti misti con salse tipiche, cotoletta alla bolognese, pollo al lambrusco, arrosti misti e carni alla brace, deliziosi piatti ai funghi porcini, cacciagione con polenta.
In the second dishes in addition to various specialties to traditional balsamic vinegar, you can taste boiled meats with typical sauces, cutlet Bolognese, chicken in the Lambrusco, roasted mixed and grilled meats, delicious porcini mushrooms, hunting meet with polenta in the winter season.
All accompanied with excellent Lambrusco di Castelvetro, Sangiovese di Predappio, Pignoletto and Albana of bolognesi hills.
Today in the staff there are Guido (son of Norio and Agnese), Emanuela (daughter of Antonio and Fernanda), helped by a very qualified personnel; don't forget Agnese and Fernanda, our little good pastriers.
In the trattoria-room Ugo (son of Antonio and Fernanda) and Letizia (daughter of Norio and Agnese) with an excellent staff are going to help you to spend a nice evening.
Antonio and Norio? Indefatigable "house masters" that, during the day, by their contribute, enrich and support our experience.