Fried gnocchi as much as you want

Selection of Emilian cold cuts: Parma ham, Piacenza coppa, Emilian salami, Piacenza lard-cured bacon, and Bologna mortadella.

Trio of homemade pasta:
- Summer Pisarei e fasò: Bread gnocchi, typical of Piacenza tradition. Green, in the summer variant, thanks to basil. Served with a creamy cannellini bean sauce, enriched with cherry tomatoes.
- Pine needles: Ancient recipe of Piacenza gnocchi without potatoes: only bread and ricotta, here with spinach in the dough. Hand-shaped one by one, they have a soft yet firm texture. Accompanied by a precious mushroom sauce.
- Gramigna with courtyard ragù: Typical Piacenza egg pasta with white ragù

Crescentine (tigelle) as much as you want
to be filled with Squacquerone cheese from Romagna DOP, cow or sheep caciotta from Romagna, lard spread, artisanal jams, Nutella

Fried gnocchi as much as you like
Selection of Emilian cured meats: Parma ham, coppa piacentina, Emilian salami, lard-cured pancetta from Piacenza, and Bologna mortadella.

Crescentine (tigelle) as much as you like
to be filled with Squacquerone cheese from Romagna DOP, cow or sheep caciotta from Romagna, lard battuto, artisanal jams, Nutella

Vegan fried gnocco as much as you want
- Platter of organic vegan cold cuts made from wheat and chickpeas
or
- Grilled Parmigiano Tosone with Emilian fricandò of roasted vegetables.

Homemade vegetarian pasta :
- Vegan Pisarei e fasò: small gnocchi made from bread, typical of the Piacenza tradition, served with a creamy sauce of borlotti beans in a vegan version without eggs or lard
- Squacquerone flowers with orange aroma and cocoa pastry

Vegan crescentine (tigelle) as much as you want
to be filled with Squacquerone from Romagna dop, cow or sheep caciotta from Romagna, artisanal jams, Nutella

Vegan fried gnocco as much as you want
- Platter of organic vegan cold cuts made from wheat and chickpeas
or
- Grilled Parmigiano Tosone with Emilian fricandò of roasted vegetables.

Vegan crescentine (tigelle) as much as you want
to be filled with Squacquerone di Romagna dop, cow or sheep cheese from Romagna, artisanal jams, Nutella

The Gnocco Fritto is a light cloud of fried dough, steaming, fragrant, and never greasy. Made in-house with non-industrial “whole body” flours, ground in an ancient stone mill in Modena, this dish represents the authentic Emilian tradition. Crunchy on the outside and soft on the inside, it is perfect to enjoy with cured meats and cheeses.

In Emilia, the same dish takes different names depending on the province of origin: in Modena, it is known as Gnocco Fritto, in Parma as Torta Fritta, and in Bologna as Crescenta Fritta (not to be confused with the crescentine we offer, called tigelle in Modena).

A curious detail: despite the Italian grammatical rule requiring the article “lo” before gnocco, in Modena and surrounding areas it is commonly referred to as “il Gnocco Fritto”. This reflects a local linguistic peculiarity that prevails over the official norm.

The Crescentine (or Tigelle) and the Gnocco Fritto are served plain, without condiments, in our à la carte menu, leaving you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. The crescentine and gnocco fritto can be enjoyed as an appetizer or as an accompaniment to first and second courses, following the Emilian tradition.

The Crescentine, also known as Tigelle, are small discs of leavened dough, golden and fragrant. They have a soft texture inside and a slightly crunchy exterior. Historically, they were cooked in ancient terracotta molds called “tigelle,” from which one of their names derives.

The Crescentine (or Tigelle) are served plain, without condiments, on our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. The crescentine and fried gnocco can be enjoyed as an appetizer, or as an accompaniment to first and second courses, following the Emilian tradition.

For the crescentine, the most traditional way is to cut them in half, fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, and enrich them with a sprinkle of Parmigiano Reggiano. This combination represents the authentic essence of Emilian cuisine.

Parma ham, Piacenza coppa, Emilia salami, Piacenza lard-cured pancetta, and Bologna mortadella: a journey through the authentic flavors of Emilia-Romagna.

We suggest pairing these specialties with the traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilia cuisine.

The Crescentine (or Tigelle) and Gnocco Fritto are served plain, without condiments, in our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. The crescentine and gnocco fritto can be enjoyed as an appetizer or as an accompaniment to first and second courses, following the Emilian tradition.

For the crescentine, the most traditional way is to cut them in half, fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, and enrich them with a sprinkle of Parmigiano Reggiano. This combination represents the authentic essence of Emilian cuisine.

Pecorino Romagnolo cheese, "Bazzotto il Molle" cheese from Romagna, flowering goat cheese.

We suggest pairing this specialty with the traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilia's cuisine.

The Crescentine (or Tigelle) and Gnocco Fritto are served plain, without condiments, on our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. The crescentine and gnocco fritto can be enjoyed as an appetizer or as an accompaniment to first and second courses, following the Emilian tradition.

For the crescentine, the most traditional way is to cut them in half, fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, and enrich them with a sprinkle of Parmigiano Reggiano. This combination represents the authentic essence of Emilian cuisine.

Parma ham DOP and shavings of Parmigiano Reggiano DOP 24 months. A journey between sweetness and intensity.

We suggest pairing this specialty with the traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilian cuisine.

The Crescentine (or Tigelle) and Gnocco Fritto are served plain, without condiments, in our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. The crescentine and gnocco fritto can be enjoyed as an appetizer, or as an accompaniment to first and second courses, following the Emilian tradition.

For the crescentine, the most traditional way is to cut them in half, fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, and enrich them with a sprinkle of Parmigiano Reggiano. This combination represents the authentic essence of Emilian cuisine.

Culatello is one of the most prized and sought-after cured meats of the Italian tradition, produced exclusively in a small area of the province of Parma, around the town of Zibello. It is recognized with the DOP (Protected Designation of Origin) mark, which guarantees its quality and origin.

We suggest pairing this specialty with the traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilian cuisine.

The Crescentine (or Tigelle) and Gnocco Fritto are served plain, without condiments, on our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. Crescentine and gnocco fritto can be enjoyed as an appetizer or as an accompaniment to first and second courses, following the Emilian tradition.

For the crescentine, the most traditional way is to cut them in half, fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, and enrich them with a sprinkle of Parmigiano Reggiano. This combination represents the authentic essence of Emilian cuisine.

Our Selection of Mixed Emilian Salamis offers an assortment of typical salamis from different areas of Emilia, ensuring a variety of flavors and textures. We propose fine salamis such as Salame Felino, originating from the Piacenza area, renowned for its delicate flavor and tenderness, and the more rustic and flavorful coarse-textured mountain salamis from the Emilian Apennines. The latter, with their robust and authentic character, are perfect for those who love the intense flavors of peasant tradition.

Each salami in our selection is carefully chosen to provide you with an authentic experience of Emilian charcuterie, ideal to accompany our Gnocco Fritto or Crescentine.

Modenese Pesto
Modenese pesto is a typical preparation of Emilia-Romagna cuisine, mainly used to fill crescentine or tigelle. It is made from finely beaten lard combined with garlic and rosemary, creating a cream with an intense and aromatic flavor. This mixture is generously spread on warm crescentine, slightly melting and releasing all its flavors. Modenese pesto is the traditional condiment par excellence, often enriched with a sprinkle of Parmigiano Reggiano for a truly authentic taste experience.
Our Squacquerone arrives fresh from one of the best dairies in Romagna.

We suggest pairing this specialty with the traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilia-Romagna cuisine.

The Crescentine (or Tigelle) and Gnocco Fritto are served plain, without condiments, on our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. Crescentine and gnocco fritto can be enjoyed as an appetizer or as a side to first and second courses, following the Emilia-Romagna tradition.

For the crescentine, the most traditional way is to cut them in half, fill them with the typical modenese pesto, a mixture of lard, garlic, and rosemary, and enrich them with a sprinkle of Parmigiano Reggiano. This combination represents the authentic essence of Emilia-Romagna cuisine.

Squacquerone di Romagna
The Squacquerone di Romagna is a fresh and creamy cheese, typical of the Romagna region. It has a soft and spreadable consistency, with a delicate and slightly tangy flavor that makes it perfect for pairing with rustic and traditional dishes. It is often used to fill piadine or crescentine, where its fresh and creamy character balances the stronger flavors of cured meats or condiments like Modenese pesto. Squacquerone is distinguished by its high moisture content and its consistency that "squacquera," from which its name derives.

We suggest pairing this specialty with the traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilia cuisine.

The Crescentine (or Tigelle) and Gnocco Fritto are served plain, without condiments, in our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. Crescentine and gnocco fritto can be enjoyed as an appetizer, or as an accompaniment to first and second courses, following the Emilian tradition.

For the crescentine, the most traditional way is to cut them in half, fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, and enrich them with a sprinkle of Parmigiano Reggiano. This combination represents the authentic essence of Emilian cuisine.

The "E Bazzot dla Rumagna" is a soft cheese typical of the Romagna tradition. This dialect name translates into Italian as "the dirty one of Romagna," a term that refers to its characteristic soft and sometimes creamy texture, which tends to "dirty" when cut. It is a little-known cheese outside of Romagna, but locally appreciated for its rich flavor and indulgent texture.

We suggest pairing this specialty with the traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilia-Romagna cuisine.

The Crescentine (or Tigelle) and Gnocco Fritto are served plain, without condiments, on our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can accompany them with an assortment of cured meats, cheeses, vegetables, and artisanal jams or the delicious Nutelline. The crescentine and gnocco fritto can be enjoyed as an appetizer or as an accompaniment to first and second courses, following the Emilian tradition.

For the crescentine, the most traditional way is to cut them in half, fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, and enrich them with a sprinkle of Parmigiano Reggiano. This combination represents the authentic essence of Emilian cuisine.

Tigellone with DOP Piacenza Bacon and IGP Gorgonzola.

The Tigellone is a larger variant of the traditional tigelle (also called crescentine), typical of the Emilia region. It is distinguished by its soft interior and crunchy exterior. In our menu, the Tigellone is offered already filled in four delicious versions:

Three options in the Business Lunch, perfect for a quick and tasty meal.
One option among the meat second courses of the Emilia menu, for those who desire a heartier and more traditional meal.
For those who prefer a more personalized experience, the Crescentine (or Tigelle) are available à la carte, in a smaller version compared to the Tigellone. They are served with an assortment of cheeses, cured meats, and vegetables to combine as you wish.

The most traditional way to enjoy them is to cut them in half and fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, completed with a generous sprinkle of Parmigiano Reggiano. A true explosion of flavors from the Modenese tradition.

Tigellone with Squacquerone di Romagna DOP and Cervia salt, Prosciutto crudo di Parma reserve IGP.

The Tigellone is a larger variant of the traditional tigelle (also called crescentine), typical of the Emilia region. It is distinguished by its soft interior and crispy exterior. In our menu, the Tigellone is offered already filled in four delicious versions:

Three options in the Business Lunch, perfect for a quick and tasty meal.
One option among the meat second courses of the Emilia menu, for those who desire a heartier and more traditional meal.
For those who prefer a more personalized experience, the Crescentine (or Tigelle) are available à la carte, in a smaller version compared to the Tigellone. They are served with an assortment of cheeses, cured meats, and vegetables to combine as you wish.

The most traditional way to enjoy them is to cut them in half and fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, completed with a generous sprinkle of Parmigiano Reggiano. A true explosion of flavors from the Modenese tradition.

Grilled stretched cheese, served with baked vegetable fricandò, all enriched with balsamic vinegar from Modena.

The dish combines the richness of the smoked scamorza with the delicacy of the Emilian vegetable fricandò, creating a perfect balance between intense flavors and freshness.

Emilian Baked Vegetable Fricandò: Fricandò is a typical dish from Emilia-Romagna made with mixed vegetables, such as eggplants, zucchini, peppers, tomatoes, and potatoes, slowly baked in the oven. The vegetables are cut into pieces, seasoned with extra virgin olive oil, salt, pepper, and spices, and then roasted until soft and slightly caramelized. This side dish offers a naturally sweet and earthy flavor, enriched by the grilled and toasted notes typical of oven cooking.

We suggest pairing this specialty with traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilian cuisine.

The vegan sliced meat made from wheat and chickpeas is a plant-based alternative to traditional cold cuts, perfect for those following a vegan or vegetarian diet. Made with natural ingredients like wheat (in the form of wheat gluten, also known as seitan) and chickpeas, this sliced meat offers a soft yet firm texture, similar to traditional cold cuts, with a delicate and slightly aromatic flavor.

We suggest pairing this specialty with Fried Dumplings and Crescentine (Tigelle) in a vegan version, for an authentic experience of Emilian cuisine.

Our Vegetable Giardiniera is a typical specialty from the Piacenza countryside, made with fresh and crunchy vegetables preserved in oil. What makes it truly special is its slightly tangy, yet not overpowering flavor, and its intense aroma, which enhances the natural taste of the vegetables.

The vegetables remain perfectly crunchy, preserving their freshness and texture. This giardiniera is perfect for accompanying a wide range of dishes: from cold cuts to meat mains, and even cheeses, enriching each course with a touch of freshness and authentic flavor.

Caramelized Figs from Romagna are a sweet and rich delicacy, prepared with fresh figs from Romagna and slowly caramelized to enhance their natural sweetness and create a soft and enveloping texture. Their intense and slightly aromatic flavor makes them perfect for versatile pairings.

Pairing suggestion: Try the caramelized figs with our Fried Gnocco and Crescentine (Tigelle), for a contrast between the sweetness of the figs and the crunchiness of the doughs. They are also ideal when paired with aged or fresh cheeses, such as Squacquerone di Romagna, Parmigiano Reggiano, or other cheeses with a strong flavor, creating a perfect balance between sweet and savory.

Our artisanal jams from Modena are prepared following ancient recipes, without the addition of pectin, to maintain a rustic and genuine character. In particular, the sour cherry and marasca jam stands out, a typical specialty of Modena, with an intense and slightly tangy flavor, perfect for accompanying desserts and cheeses. Alongside the jams, we also offer delicious Nutelline, for those who desire an irresistible touch of sweetness.

The Crescentine (or Tigelle) are served plain, without condiments, on our à la carte menu, allowing you the pleasure of choosing your preferred pairings. You can fill them with a selection of cured meats, cheeses, vegetables, and our artisanal jams or the delicious Nutelline. The crescentine should be cut in half, filled, and then closed again, to be enjoyed warm and fragrant.

However, remember that the most traditional way to enjoy them is to fill them with the typical Modenese pesto, a mixture of lard, garlic, and rosemary, topped with a sprinkle of Parmigiano Reggiano. This preparation represents the authentic essence of the Emilian tradition.

Typical Piacenza egg pasta with white sausage ragù,
chestnuts, and Lambrusco from Zibello.

Bread gnocchetti, typical of Piacenza tradition.

In the summer version, they are green thanks to the basil and are served with a creamy cannellini bean sauce, enriched with cherry tomatoes. Naturally vegan without eggs or lard.

Piacenza specialty. Emilia-style dough, hand-pulled to a very thin consistency and tied in the shape of a candy. They enclose a very soft filling of ricotta and pumpkin. Elegant and delicate, they are one of our most representative dishes. 

Ancient recipe of Piacenza gnocchi without potatoes: only bread and ricotta, here with
spinach in the dough. Shaped by hand one by one, they have a soft
but firm consistency. Accompanied by a precious mushroom sauce.

Grown in the valleys between the hills of Piacenza, with chanterelle mushrooms,
creamed with Parmigiano Reggiano.

Manzo irlandese, qualità platinum

Rack of lamb "Saratoga Rack" from Ireland, chosen for its rich and succulent meat. Cooked at low temperature for a unique flavor.

Deboned and rolled rabbit, stuffed with Piacenza bacon, slowly roasted to enhance the flavors of the past, with aromatic herbs and traditional spices.

Slow Food Presidio. Beef from the Romagnola breed, the same as our
hand-chopped meat. 

Accompanied by porcini mushrooms and melting Romagnola scamorza
served in a warm tigellone.

From the farms of the Bolognese hills, a cut of very fresh meat served raw. To be seasoned to taste with mustard and accompanied by 24-month-aged Parmigiano Reggiano.

Delicately flaked cod fillets mixed with potatoes and onions, then baked for a golden and crunchy crust. An ancient recipe that enhances the delicacy of the cod with a touch of irresistible flavor.

Grilled stretched cheese, served with baked vegetable fricandò, all enriched with balsamic vinegar from Modena.

The dish combines the richness of the smoked scamorza with the delicacy of the Emilian vegetable fricandò, creating a perfect balance between intense flavors and freshness.

Emilian Baked Vegetable Fricandò: Fricandò is a typical dish from Emilia-Romagna made with mixed vegetables, such as eggplant, zucchini, peppers, tomatoes, and potatoes, slowly cooked in the oven. The vegetables are cut into pieces, seasoned with extra virgin olive oil, salt, pepper, and spices, and then roasted until soft and slightly caramelized. This side dish offers a naturally sweet and earthy flavor, enriched by the grilled and toasted notes typical of oven cooking.

We suggest pairing this specialty with traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilian cuisine.

Our Vegetable Giardiniera is a typical specialty from the Piacenza countryside, made with fresh and crunchy vegetables preserved in oil. What makes it truly special is its slightly tangy, yet non-intrusive flavor, and its intense aroma, which enhances the natural taste of the vegetables.

The vegetables remain perfectly crunchy, preserving their freshness and texture. This giardiniera is perfect for accompanying a wide range of dishes: from cold cuts to meat mains, and even cheeses, enriching each course with a touch of freshness and authentic flavor.

Emilian Baked Vegetable Fricandò: Fricandò is a typical dish from Emilia-Romagna made with mixed vegetables, such as eggplants, zucchini, bell peppers, tomatoes, and potatoes, slowly cooked in the oven. The vegetables are cut into pieces, seasoned with extra virgin olive oil, salt, pepper, and spices, and then roasted until they become soft and slightly caramelized. This side dish offers a naturally sweet and earthy flavor, enriched by the grilled and toasted notes typical of oven cooking.

We suggest pairing this specialty with the traditional Fried Gnocco and Crescentine (Tigelle) for an authentic experience of Emilian cuisine.