In the eighteenth century barn that housed the horses to tow barges along the canals, La Scuderia offers Emilian cuisine and the delights of sfoglina.
In the kitchen chef Daniela reigns, specialized in Tagliatelle, Cappelletti del Prete, pink Gnocchetti, Tortelloni and Tortellini in broth, all prepared in a workmanlike manner according to tradition.
Excellent is also boiled meat, horse steaks with salted Ricotta cheese, deer loin and the Bolognese cutlet.
The friendly owners, the greek Giorgio, called "Very Nice" and his wife Loretta, manage the restaurant with the help of their son Cristos, of Enzo and of three magnificent chefs: Paolo, Francesco and Matteo.
The restaurant is also reported on Viaggi e Sapori.
