Opened in 1967 by the Buriani family, arrived in Pieve di Cento from the countryside of Ferrara, it serves a honest popular cuisine, as "where truckers stop, food is good" joined later by pizza, then expanding throughout Italy.
In 1990, the turning point, with the generational change and especially with Alessandra in the kitchen, graduated at the school of art and self–taught in the kitchen thanks to the memory of her paternal grandmother, from whom she drew the passion and the rudiments.
So, abandoned pizza, which became a diversion, the Chef was accepted in the Jeunes Restauraturs d’Europe, sharing the project that saw tradition and innovation as a driver of cultural growth in the different regional realities.
The menu changes every season, in respect of the equinoxes and solstices, never regaining what was previously proposed, but responding to the imperative which seeks the enhancement of the area and the search for raw materials, combined with imagination and creativity, the best method for preparation of the dishes. Obviously, the most traditional proposals, precisely because of their name, are the most static.
The place is of an understated elegance, meets the requirements to put them at ease, without that sometimes embarrassing pomp, when there is no proper naturalness, can accommodate 30/35 guests in two rooms, one more spacious and bright with English windows, the other more intimate with stone walls in view, to recall the architectural style of the town.
