A cuisine like the one of the bygone days, still able to enhance the delicacies of our territory and at the same time to recognize the prestige of the traditional dishes of Emilia.
Our secret is the love we put in the selection and research of products and raw materials: from cold cuts, to meat, vegetables, wines. We try to prefer the products of our area: hams with ages from 24 to 36 months, homemade “culatello” by Architect Brozzi, Parmigiano Reggiano of the Mountain, traditional balsamic vinegar of Reggio Emilia. But we do not forget the seasonality of some products. Therefore, when found: mushrooms, truffles, “radicchio tardivo di Treviso”.
Everything that is served to our guests, starting with bread and baked gnocchi to go to egg pasta (tortelli, cappelletti, tagliatelle, baked pasta), to desserts, is prepared by us in the house.
