Menù

Delicata 7,8,9

Peas cream soup with primosale cheese, leek sprouts, toasted almonds and lemon oil.

Le acciughe dell'Osteria 4,7,8

Anchovies barra “00” from Cantabrico sea with cauliflower and broccoli au gratin

Emilia Love Poca Fame 1,4,5,7,9,12

Dish to share with gnocco and tigelle A journey through the typical flavors of Emilia Romagna. Our richest appetizer is made up of 3 platters: 1st platter: a selection of Romagna blackberry cured meats: Parma black ham, Piacentina coppa, gentle gut salami, Slow Food presidium mortadella, homemade crunchy giardiniera and Parmigiano Reggiano; 2nd platter: homemade lard pesto flavored with rosemary + grated mature Parmigiano Reggiano, perfect for sprinkling on the lard + Squacquerone DOP from San Patrignano + crunchy seasonal vegetables in dip. 3rd platter: stewed pork passatelli + friggione + squacquerone ice cream

I Cocci alla montanara 1,3,7,8

Stewed pork, Friggione and squacquerone ice cream. With tigella

Emilia Love Tanta Fame 1,4,5,7,9,12

Dish to share with gnocco and tigelle A journey through the typical flavors of Emilia Romagna. Our richest appetizer is made up of 3 platters: 1st platter: a selection of Romagna blackberry cured meats: Parma black ham, Piacentina coppa, gentle gut salami, Slow Food presidium mortadella, homemade crunchy giardiniera and Parmigiano Reggiano; 2nd platter: homemade lard pesto flavored with rosemary + grated mature Parmigiano Reggiano, perfect for sprinkling on the lard + Squacquerone DOP from San Patrignano + crunchy seasonal vegetables in dip. 3rd platter: stewed pork passatelli + friggione + squacquerone ice cream

Gnock &roll Tradizione 1,5,7,9

Two pieces of fried gourmant Gnocco, one filled with Mortadella and piccalilli, one with Parma ham and squaquerone cheese.

Gnok &roll Stagione 1,5,7,8

Gnocco with fennel braised with olives and primo sale cheese + Gnocco with asparagus, scimudin and drops of raspberry vinegar

Gnock &roll Passione 1,4,5,7,9,8

Gnocco with smoked trout, green salad and strawberry oil + Gnocco with celery caponata, raisins, pine nuts and Cetara anchovies

La Mortazza 1,5,7,9

Slow Food Presidium mortadella with Rosy gardener and fried Gnocco.

Profumo di primavera 7,4,8,9

Fresh asparagus panna cotta, Culatello and Parmigiano Waffle.

La mortazza molta fame 1,5,7,9

Slow Food Presidium mortadella with Rosy piccalilly and fried Gnocco.

Storico all'Italiana 1,3,7,9,5,8,12

Selection of cold cuts from Mora Romagnola: Parma black ham, Mortadella Slow Food Presidium, Coppa from the prestigious Cadassa farm and Salame. Accompanied by Parmigiano Reggiano aged 36 months, homemade vegetables in oil and a busket of "Gnocco Fritto".

Storico all’Italiana Molta Fame 1,7,9,3

Selection of cold cuts from Mora Romagnola: Parma black ham, Mortadella Slow Food Presidium, Coppa from the prestigious Cadassa farm and Salame. Accompanied by Parmigiano Reggiano aged 36 months, homemade vegetables in oil and a busket of "Gnocco Fritto".

Gnocco Fritto Gluten Free

Break News : Gluten Free fried Gnocco

Il Rè dei Salumi 7,9

Slow Food presidium “Culatello di Zibello” with burratina d'andria and peppers filled with anchovies and capers

Il Re dei salumi molta fame 7,9

Slow Food presidium “Culatello di Zibello” with burratina d'andria and peppers filled with anchovies and capers

La Riccia con Salsiccia 1,3,5,7,9

Fresh egg pasta Gramigna with traditional ragout of Umbrian sausage, stewed for three hours and enriched with spices and tomato.

20 tuorli alla Bolognese 1,3,5,7,9

Home made egg pasta “tagliatelle” seasoned with a rich traditional ragout consisting of three cuts of meat - pork, beef and chicken - stewed six hours.

Turtlein 1,3,5,7,9

Homemade fresh pasta tortellini, stuffed with three types of meat and enriched with mortadella and raw ham, served on a base of aged 36 months Parmigiano Reggiano cream.

Acquerello di Primavera 7,9

Ancient Carnaroli Acquerello selection with fresh asparagus, Parma ham and smoked ricotta cheese

Turtlon 1,3,5,7,9

Egg pasta filled with spinach, chard, ricotta cheese and parmigiano, seasoned with sage and salted butter

Costoletta alla Bolognese 1,3,7

The double breaded pork chop is first fried in oil and then baked with Parma ham and Parmigiano Reggiano cream.

La Grande Bazza 1,3,7

1 kg of beef tomahawk, double breaded and fried, with Parma ham and 36 month old Parmigiano Reggiano cream. Recommended for two people

Nuda e Cruda 3,1

120 g of knife-chopped beef with trout roe, asparagus and anchovy sauce

El Puerco 4,7

Grilled Iberian Pork with anchovies sauce and tomatoes

Tagliata di Fassona

30 days-hanged Marezzata beef, grilled and sliced

Lingua 4,9,3,6

Beef boiled tongue with char and raw fennel

Pan seared potatoes

Pinzimonio dell'Osteria 9

Raw vegetables with salt,oil and vinegar sauce

Il Friggione 1,7

Traditional Bolognese specialty. Sauce based on white onions and tomatoes.

Erba cotta al naturale o saltata

Boiled vegetables sautéed in a pan with salt and oil. Garlic or chilli upon request.

Insalata dell'osteria 9

Latte e biscotti 3,8

Oil biscuit, almond milk mousse and dried pears.

Giardino Zen 1,3,4,7,8

White chocolate mousse, pistachio biscuit and rose syrup

Torta Barozzi 3,7,8,1

Homemade cake according to the classic traditional Emilian recipe with 70% Valrhona dark chocolate and powdered coffee; served with freshly whipped ice cream.

Cheesecake Emiliana 1,3,7,8,12

Squacquerone cheesecake with strawberry coulis and Lambrusco

La Dolce Emilia 1,3,7,8,12

A delicious tasting journey made up of our three historic desserts : the Gran Barozzi cake, Risolat and our trifle.

Zuppa inglese 1,3,7,8,12

Our trifle is homemade according to tradition. First quality Ladyfingers, Alchermes and Sassolino with chocolate mousse and homemade eggs custard.

Tirami Cosa? 1,3,7,8

Our idea of ​​Tiramisu to do as you want