Romagna cuisine, authentic and genuine, reflects the open and convivial character of its inhabitants; its dishes range between land and sea and its recipes are rooted in tradition, telling, in addition to the flavors of the work of the fields, the richness of the Adriatic. Land of hospitality and ingenuity, in Romagna many chefs began their careers in local hotels, next to sfogline and arzdore from which they learned techniques and tradition, and then create a creative cuisine of innovation.

Rich and delicious cuisine of Emilia Romagna, often with its recipes symbol of Italy on the table. Starting with fresh egg pasta, stuffed or not, like the traditional tagliatelle of Bologna, the tortellini of Castelfranco and cappellacci with pumpkin of Ferrara. Among the most famous appetizers there are fried dumplings and scarpazzone, among the first dishes we remember the passatelli in broth and the anolini of Parma, all the tortelli, tagliatelle with meat sauce and pisarèi and beans.

• Home cooking of excellence to discover the traditional cuisine with three-course menu (from appetizer to dessert with drinks included) immersing yourself in the scents, flavors and colors of Romagna.
•VValid for two people made by “Giulia Melandri”.