Traditional Bolognese tortellini, cooked and served in capon broth. We are from the Bolognese school that does not put ham in the filling: it is still tasty but more harmonious and balanced; so we have been doing for 4 generations!
Triangle-shaped stuffed pasta like the hat of Dr. Balanzone, a typical carnival mask from Bologna. The filling is a middle ground between that of the tortellini and the tortelloni, made with the mortadella of Ottavio, ricotta and herbs; the dough is green thanks to spinach.
Egg pasta with spinach in the dough rolled out and cut with the noodle knife.
Seasoned with a rustic sauce and strong taste made with slightly smoked bacon flamed with brandy, of which there are still aromas and scents (but not alcohol), peeled tomatoes, a little cream as a binder, a pinch of chilli and finally a second liqueur that after simmering a couple of hours leaves only more aromas but not alcohol.
Seasoned with a rustic sauce and strong taste made with slightly smoked bacon flamed with brandy, of which there are still aromas and scents (but not alcohol), peeled tomatoes, a little cream as a binder, a pinch of chilli and finally a second liqueur that after simmering a couple of hours leaves only more aromas but not alcohol.
This kind of pasta that takes its colour from the red turnip inserted into the dough in a dose up to 40%, is extruded with the press.
In this way carbohydrates are eaten and even vegetables have fewer calories than classical semolina pasta and are better assimilated.
Seasoned with a rustic sauce and strong taste made with slightly smoked bacon flamed with brandy, of which there are still aromas and scents (but not alcohol), peeled tomatoes, a little cream as a binder, a pinch of chilli and finally a second liqueur that after simmering a couple of hours leaves only more aromas but not alcohol.
In this way carbohydrates are eaten and even vegetables have fewer calories than classical semolina pasta and are better assimilated.
Seasoned with a rustic sauce and strong taste made with slightly smoked bacon flamed with brandy, of which there are still aromas and scents (but not alcohol), peeled tomatoes, a little cream as a binder, a pinch of chilli and finally a second liqueur that after simmering a couple of hours leaves only more aromas but not alcohol.
Traditional Bolognese tortellini cooked in capon broth and tossed in a pan with cream and a small amount of broth to ensure the right fluidity. We are from the Bolognese school that does not put ham in the filling: it is still tasty but more harmonious and balanced; so we have been doing for 4 generations!
Egg pasta is rolled out thinly, cut with the noodle knife and seasoned with Bolognese ragu. Our meat sauce is made of lean beef meat of great quality!
Pasta of much bigger size than tortellini filled with pumpkin, according to the recipe from Ferrara, usually seasoned with sausage ragu that enhances the taste of this dish thanks to the contrast with the pumpkin filling that tends to sweet.
Ravioli stuffed with 3 different cheeses and pears then seasoned with butter, walnuts and nutmeg.
Ravioli stuffed with 3 different cheeses and pears then seasoned with butter, walnuts and nutmeg.
This kind of pasta that takes its colour from the peas added in the dough in a dose up to 40%, is extruded with the press. In this way carbohydrates are eaten and even vegetables having fewer calories than classical semolina pasta are better assimilated. Dressed with traditional Bolognese ragù sauce.
The egg pasta is rolled out thinly, you can use both the yellow and the green version with spinach in the dough made up with a layer of puff pastry, béchamel sauce, Bolognese sauce and Parmesan, and so on for at least 5 layers, then baked in the oven.
The crescentine, made simply with flour, milk and yeast are fried in sunflower oil (perfect for frying) and accompanied with typical cold cuts such as mortadella, cured ham, bacon and fresh and aged cheeses as well as jams.
The meat is that of pigs reared by our neighbours, the Renoffi brothers, who raise high quality pigs for a lifetime.
The meat is grilled at the time and accompanied with vegetables cooked in the oven, fried potatoes and friggione, typical sauce of Bologna made with onion, tomato extra virgin olive oil and chilli.
The meat is grilled at the time and accompanied with vegetables cooked in the oven, fried potatoes and friggione, typical sauce of Bologna made with onion, tomato extra virgin olive oil and chilli.
The meat is grilled to enhance its taste, then you can choose the side dish to match it.
Breaded and fried chicken nuggets, made by us. We make the breading with our toasted breadcrumbs, Parmigiano Reggiano cheese and eggs. All accompanied by fried potatoes, fry and with spicy sauce that as the name implies is a tomato-based sauce full of spices, our “homemade ketchup”.
Boneless rabbit with inside bacon and herbs rolled up and roasted, then served in slices with vegetables and potatoes cooked in the oven.
Pecorino first breaded and fried salt with breaded and fried mushrooms and grilled mushroom.
We make the breading with our toasted breadcrumbs, Parmigiano Reggiano cheese and eggs.
We make the breading with our toasted breadcrumbs, Parmigiano Reggiano cheese and eggs.
Dried cod well cut into small pieces, breaded and fried. We make the breading with our toasted breadcrumbs, Parmigiano Reggiano cheese and eggs. The cod is accompanied by a stick of fried polenta.
Half pork knuckle marinated with orange juice and spices to which peeled tomatoes are then added.
We bake it in the oven and it is served with plenty of sauce in addition to the side potatoes.
We bake it in the oven and it is served with plenty of sauce in addition to the side potatoes.
Half a pullet that is seasoned with bolognese brine, pepper and chilli, cooked on the grill, then accompanied by fried potatoes, vegetables or baked potatoes of your choice.
Grilled and served cut meat served with the side dish that suits you best.
Angela handles the sweets, all of our production; two in particular deserve to be highlighted:
The pudding made of milk, eggs, sugar and caramel that Angela realizes perfectly, because if it is true that the ingredients are simple, the preparation procedure is not so simple!!
Starting from the whipped cream, Angela obtains a sweet multi-layer semifreddo: one with cream and almond nougat, one with cream and scaled chocolate, one with cream and amaretti and pure whipped cream on top; all decorated outside with pavesini buiscuits.
Further desserts made with our ice-cream maker starting from our production basis.
Cream ice cream made with natural products directly from our farmhouse.
Chocolate ice cream made with natural products directly from our farmhouse.
Lemon sorbet made with the lemons of our land and with natural products directly from our farmhouse.
Apple pie made with our apples
Here you can place an order for birthday cakes, special events and ceremonies. Cakes are made with organic and genuine products of our land.