La carta

Cool, creamy burrata against sweet blistered tomatoes.

Thin slices of roast veal under a silky tuna sauce with capers.

Warm fried dough with Bologna's mortadella and a soft, fresh cheese.

Hand-rolled ribbons with our long-simmered ragù.

Small folded pasta in a clear, deeply savoury broth.

Butter-glossed ribbons, black truffle shaved at your table.

Ricotta-filled parcels, foaming butter and crisp sage.

Slow-braised veal, saffron rice and its own gloss.

A golden veal cutlet with ham and melted parmesan.

Crisp-skinned fillet in a light butter sauce.

Coffee, cocoa and mascarpone, made each morning.

Set cream with dark cherries in their syrup.

Bologna's rice cake, as Nonna Lucia baked it.

Sparkling, deep red and dry. A glass.

Ruby red from the Romagna hills. A glass.

Pale, lightly sparkling white. A glass.