Since 1984, fantastic years of taste and passion at Osteria del Vicolo Nuovo, and not to feel them. The rooms are full of charm, made from an ancient palace dating back to the seventeenth–century, a former Jesuit school, are assigned to the overwhelming laughter of Ambra Lenini, innkeeper in her blood, and to the more discreet courtesy of Rosa Tozzoli.
In the kitchen, chef Simona Sapori and Stefania Baldisarri, in collaboration with Samira Sourour and Miriam Fornero. Driven by true culinary enthusiasm and rigor, they can offer an enlightening interpretation of traditional cuisine, offering dishes related to the territory.
The restaurant is spread over two floors with a wine cellar with wide vaults and a living room with fireplace, making the environment a special and magical atmosphere for dining with guests, business meetings or celebrations. Depending on the season you can start tasting Courgette flowers stuffed with ricotta cheese of the Santerno Valley, Spinach and Squacquerone cheese tart, Passita Sausage with classic Mortadella of Bologna and Piadina Romagnola, as well as a fabulous Polipetto in extra virgin olive oil, that over the years has become the top dish. Then, rigorously hand–rolled pasta, such as Tortellini in broth, noodles with pore mushrooms from the forest, Tortelli with goat cheese and pears, Strozzapreti pasta with clams and cuttlefish of the Adriatic Sea or Garganelli of Imola with Romagna shallots and bacon, in addition to soups and Risotto much appreciated by everyone. Great attention to seasonal vegetables used in appetizers or in vegetarian second courses or in combination with fish preparations. Roasted Rabbit with Albana di Romagna, Carrè of lamb with herbs and new Duck with orange juice are among the favorite second courses, but do not give up a cheese selection of quality (some of slow food presidia) served with homemade jam. Then, it is time for desserts, the real point of strenght of the venue are: Zuppa Inglese, Cannoli with cream and melted chocolate, Zabaglione with fruit in syrup and an amazing Torta Sabbiosa with mascarpone cheese that is worth the stop.
