Our kitchen is always attentive to quality and origin of products served. The attention to seasonal products and the enhancement of local traditions are the most important elements of our young chef Filippo Baldassarri philosophy. His menus respect product seasonality in order to enhance the excellence of Italian and local cuisine. The perfect example is his "brown soup with cannellini beans" which enhances the “Blond Chestnut” of Loiano known for its sweet flavour and its golden colour. Another example of his way of thinking is the skilful use of spelt wheat and other ingredients considered “poor” till yesterday, but now discovered with renewed interest from modern cuisine. We put a particular effort to satisfy guests with food intolerances in order to prepare dishes that suit their needs.
The Menu:
Our kitchen is rooted in Emilian tradition with some influences from Tuscany and Romagna. Here pasta sfoglia made with the classical rolling pin it is the queen!
Our menu card is divided in the traditional menu made of typical dishes related to Bolognese and Apennine traditions and seasonal menu which enhances the quality of seasonal products with a touch of imagination and creativity.
The Cellar:
Our wine choice reflects our philosophy of exploitation of the territory with a wide range of local labels. We put particular attention to the re-discovery of abandoned vineyards which are sometimes put on the corner from large mass production choice or trendy brands on the market.
Our wine card for certain offers a rich selection of labels from all over the national territory with an attentive eye for great classics.
