The best Italian restaurants.
Well–prepared cuisine, typical dishes of the gastronomic tradition of Umbria and Lazio; broiled meat, game and fish, served in an elegant environment, cordial and welcoming. A well–stocked wine cellar with wide selection of valuable red, white, rosé and sparkling wines, whether from their own production, and from the most prestigious domestic producers. The restaurant offers a large dining room with air conditioning and a summer veranda. Ideal place to spend a wonderful evening, business lunches and romantic dinners. The wide open spaces also allow receptions, anniversaries and gala evenings.
Typical dishes of the ancient gastronomic tradition of Bologna, elegant, warm and welcoming. Wide selection of wines, sparkling wines and dessert. The room has air conditioning and a summer veranda. The ideal place to spend a wonderful evening, business lunches and romantic dinners.
Situated in the green of the first Bologna hill, ten minutes from the city center.
Our cuisine is traditional and rustic, with classic dishes and some creative dishes. You can enjoy a wonderful view of Bologna from the rooftop terrace in spring and summer, and thanks to the heated veranda, even in autumn and winter.
In the three rooms inside you will find an environment that is warm and cozy in winter and cool in summer.
It is a pleasure for us to take care of every detail to welcome you in arelaxing and cosyatmosphere.
The Restaurant La Terrazza shows elegant, informal and comfortablerooms: besides the two internal dining rooms, during the good weather it is possible to enjoy the meal in the quiet and comfortable veranda.
"A harmony of colors, flavors and emotions that merge together without blurring"
Though preserving the traditions of the region, our cuisine has enriched by combining also thetastes of the other areas.
We use fresh and healthy food representative of the Mediterranean area and of its rich history: from Spain to our islands and to the Maghreb regions.
In a palace of the fourteenth century, in the old town of Bologna, in the shadow of the Two Towers, since 1919 Il Pappagallo restaurant offers its customers the rich and tasty dishes of the Bologna cuisine. The photographs on the walls keep alive the memory of those who have graced the table at this venue: maybe one day there will be you, too.
Our Cuisine
It is the Bolognese tradition to work as a backdrop to our cuisine, always very accurate but simple and tasty. The recipes, linked to the territory, are accompanied by a wise variety of carefully selected wines, to enhance taste and flavors. While remaining faithful to tradition, there are new proposals for the most demanding palates.
Interior spaces
In 1987 the restaurant was totally restored with an enlargement of the spaces, creating in this way a charming and comforting place. The natural materials like wood and terra cotta, the evocativelighting and the soft chromatism create an elegant and pleasant atmosphere.
The restaurant
The “Trattoria Battibecco” was born in 1978 from the idea of its conceiver and chef Nico Costa who was already a reference point for the city of Bologna: from then on the passion and the balance between creativity and concreteness have created a cuisine based on meat, following not only the tradition, but offering also a rich and creative choice of fish. During the summer there is a pleasant veranda.
Each chapter of the menu at Marconi is divided into two sections. "Tradition and territory" includes those dishes that the customer who exits from the motorway at Sasso Marconi claims to find. A second part, instead, is dedicated to the creations of Aurora Mazzucchelli, a chef who knows how to represent in a contemporary way the land from which she comes, and who deserved, even this year, the confirmation of a Michelin star. According to Gambero Rosso, the wine list, curated by the brother of Aurora, Massimo, deserves a mention.
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.
On March 7, 1970, Gianluigi Morini opened Ristorante San Domenico in Imola, introducing for the first time in the history of the Italian restaurant industry the idea of «home cooking» that had always fascinated him during his long years of research. Up to this moment, this type of cooking was the exclusive patrimony of very few rich Italian families, who had professional chefs responsible for their kitchens.
Transferring such an idea to a restaurant was not an easy feat. Morini, following Luigi Veronelli's suggestion, turned to the greatest of just such professional chefs, Nino Bergese, «the chef of kings». Along with Morini, Bergese organized the kitchen staff and hired the very young Valentino Marcattilii as his assistant. The two worked side by side for 7 years.
During this period Valentino also perfected his skills with numerous apprenticeships in some of the most renowned restaurants of France.
Upon Bergese's passing in 1977, Valentino assumed direction of the San Domenico kitchens and began his dazzling career that has made his art famous in every country of the world.
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.
Marcello Leoni collaborates to a series of projects that involve his kitchen, defined by chefs as “an atomic classic”, and other kinds of art: an extraordinary mix of music, food, art and design, fashion and research. Events, evenings and articles on specialized magazines will be promoted.
Antica Trattoria di Sacerno is a restaurant with a long tradition, that over the years has been able to adapt to the demands of its customers. Just outside the town, housed in a classic country farmhouse, Antica Trattoria offers its dishes in an elegant and informal environment.
In the winter months the center of the restaurant is the main room, made warm and welcoming by the furnishings and the high wooden ceiling. If you want, it is possible to dine in the more cosy little room on the upper floor, that with its few places can accommodate small groups in total privacy, for private or business events.
In summer the heart of the restaurant moves to the green outdoor area, where guests can choose to dine under the parasols or under the stars.
The soul of the kitchen of this restaurant is Mario Ferrara, a chef of Lucan origins who, after consolidating his training in different cities of northern Italy, together with his brother Enzo, in 1987, founded Scacco Matto and brought to Bologna innovation and the cuisine of his homeland, Lucania precisely, then almost unknown under the Two Towers. The experiment was a great success and, since then, Scacco Matto began its continuous evolution. Today, although the gastronomic roots are kept, Mario and his staff bring forward the idea of a kitchen on the move, always open to newness, to experimentation, which has its strengths in genuineness, in the excellent quality of the raw materials used and in the seasonal shifts of the products used. Therefore, a very rich and varied menu, combining products of the sea, earth and meat, always in new and exciting combinations, accompanied by the search for more and different cooking methods that enhance the original flavors of the ingredients. Then, from appetizers ranging from their soppressata lucana to raw fish, to pasta dishes of fresh pasta, homemade or from the best Italian pasta producers, ranging from the most valuable meats and fish. Savoring the dishes of Scacco Matto, you can appreciate creativity, but you always feel a strong bond with the land, with the strong flavors of an ancient tradition. Mario is a master in the use of vegetables: in most of his dishes, whether of meat or fish, or in the starters in themselves, you will always find a seasonal vegetable that can enhance (or contrast) the raw material. At Scacco Matto vegetables, molluscs, crustaceans, mussels, tuna, corzetti pasta, paccheri pasta, cavatelli pasta, pigeon, duck, veal dishes are made with no more than two or three ingredients, treated with expertise by a wise fire and never combined to sacrifice but only to exalt each other. The seduction is of the palate, but we do not forget the eye. The presentation of the dishes is almost always eye–catching and artistic. Desserts conclude with a gran finale by highlighting this tasting path in the round, never banal or predictable, and always a service of class, kind, caring and confidential. Enzo and his staff in the room are always ready to advise on the best pairings and propose the many extra–menus of the day... But, magically, familiarity reigns supreme in this place and at a high level you almost feel... at home... in a warm and spontaneous, never cold and rigorous, environment.
The wine list includes more than three hundred labels, from all regions of Italy, carefully planned and balanced in quality, price, novelty, and more valuable labels.
Not to miss, champagne and Italian sparkling wine.
The menu of the restaurant varies according to the season and gastronomic research and every day is further enriched by different extra–menu.
First courses are strictly prepared with pasta made by hand, carefully pulled with the rolling pin by the 'sfogline', whose flagship are the delicious 'Tortellini' in capon broth. The menu of the main courses includes many types of meat, including the traditional rabbit out of the bones at the mill made with a hot marinate in balsamic vinegar meticulously prepared by Alessandro Rizzi. Less rich but worthy of note is the proposal for small sea food always fresh, which varies in successive seasons, however, always including the continuous raw seafood. How worthy setting for this gastronomic scene a wide assortment of sweet production that supports the demands of the most gluttonous palate. Try the tasty ice cream with balsamic vinegar, prepared by your main host, Maurizio Finelli. To the extent, the house has a wine card of over 230 labels of all vintages of the best vineyards. The carefully selected details is the main feature that distinguishes this restaurant: the spirit of welcoming and friendly owners and staff, who during the dinner care about the wellbeing of their customers and always try to meet their needs and put them at ease. Another key aspect is the environment, because this is a rustic but sweet and refined place at the same time. This is the atmosphere in every corner of the restaurant, from the room devoted to Scottish Clan style, since this is also a restaurant known for its spirits, whiskey and rum, to the large room located upstairs best for a convivial evening , for a party or a dinner. Situated in an ancient village, but very easy to reach because located just minutes from the heart of the city but at the same time close to major road arteries of communication, the Da Sandro al Navile Restaurant is a place that aims to satisfy every need. Right for this reason an evening tasting is the next goal that the two owners want to achieve. In the summer season it is very nice to eat in the veranda that will make the dishes even more delicious.
Marco Fadiga is considered one of the greatest chefs of Via Rialto.
Known also outside the wonderful Bologna, Marco Fadiga has fun with its creative cuisine, that he loves to define "sensual". Modern and amusing, the cuisine reflects both its nature of a Parisian bistro but with the class of the most invigorating Italian way of being, and that for well–prepared products and love for this work.
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Via Massarenti, 90 40138
Bologna (Bologna)
Well–prepared cuisine, typical dishes of the gastronomic tradition of Umbria and Lazio; broiled meat, game and fish, served in an elegant environment, cordial and welcoming. A well–stocked...
CONTATTA & PRENOTA
Via santo stefano, 19/b
40125
Bologna (Bologna)
Typical dishes of the ancient gastronomic tradition of Bologna, elegant, warm and welcoming. Wide selection of wines, sparkling wines and dessert. The room has air conditioning and a summer...
CONTATTA & PRENOTA
via Siepelunga, 118
40141
Bologna (Bologna)
Situated in the green of the first Bologna hill, ten minutes from the city center.Our cuisine is traditional and rustic, with classic dishes and some creative dishes. You can enjoy a wonderful...
CONTATTA & PRENOTA
via del Parco, 20 40125
Bologna (Bologna)
It is a pleasure for us to take care of every detail to welcome you in arelaxing and cosyatmosphere. The Restaurant La Terrazza shows elegant, informal and comfortablerooms: besides the two...
CONTATTA & PRENOTA
Via della Mercanzia, 3 40125
Bologna (Bologna)
In a palace of the fourteenth century, in the old town of Bologna, in the shadow of the Two Towers, since 1919 Il Pappagallo restaurant offers its customers the rich and tasty dishes of the...
CONTATTA & PRENOTA
via Battibecco, 4
40132
Bologna (Bologna)
Interior spacesIn 1987 the restaurant was totally restored with an enlargement of the spaces, creating in this way a charming and comforting place. The natural materials like wood and terra cotta,...
CONTATTA & PRENOTA
Via Porrettana, 291 40037
Sasso Marconi (Bologna)
Each chapter of the menu at Marconi is divided into two sections. "Tradition and territory" includes those dishes that the customer who exits from the motorway at Sasso Marconi claims to find. A...
CONTATTA & PRENOTA
Via Provinciale 2/A 40066
Pieve di Cento (Bologna)
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,...
CONTATTA & PRENOTA
Via Gaspare Sacchi, 1 40026
Imola (Bologna)
On March 7, 1970, Gianluigi Morini opened Ristorante San Domenico in Imola, introducing for the first time in the history of the Italian restaurant industry the idea of «home cooking» that had...
CONTATTA & PRENOTA
Via Codronchi, 6 40026
Imola (Bologna)
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...
CONTATTA & PRENOTA
Via Lame n.67
- Trebbo di Reno 40013
Castel Maggiore (Bologna)
Marcello Leoni collaborates to a series of projects that involve his kitchen, defined by chefs as “an atomic classic”, and other kinds of art: an extraordinary mix of music, food, art and...
CONTATTA & PRENOTA
Via di mezzo Levante 2/b - Sacerno di Calderara di Reno 40012
Calderara di Reno (Bologna)
Antica Trattoria di Sacerno is a restaurant with a long tradition, that over the years has been able to adapt to the demands of its customers. Just outside the town, housed in a classic country...
CONTATTA & PRENOTA
Via Broccaindosso, 63/B
40100
Bologna (Bologna)
The soul of the kitchen of this restaurant is Mario Ferrara, a chef of Lucan origins who, after consolidating his training in different cities of northern Italy, together with his brother Enzo, in...
CONTATTA & PRENOTA
Via del Sostegno, 15 40131
Bologna (Bologna)
First courses are strictly prepared with pasta made by hand, carefully pulled with the rolling pin by the 'sfogline', whose flagship are the delicious 'Tortellini' in capon broth. The menu of the...
CONTATTA & PRENOTA
Via Rialto, 23/C 40124
Bologna (Bologna)
Marco Fadiga is considered one of the greatest chefs of Via Rialto.Known also outside the wonderful Bologna, Marco Fadiga has fun with its creative cuisine, that he loves to define "sensual"....
CONTATTA & PRENOTA