Fried gnocchi as much as you want

Selection of Emilia cured meats: Parma ham, Piacenza coppa, Emilia salami, Piacenza lard pancetta, and Bologna mortadella.

Trio of homemade pasta:
- Classic Pisarei e fasò: Bread gnocchi, typical of Piacenza tradition, served with a creamy borlotti bean sauce, enriched with a touch of lard. 
- Gorgonzola half-moons: Very soft potato dough, filled with mascarpone and gorgonzola. Served with butter and crunchy walnuts.
- Piacenza gramigna: Typical short, twisted egg pasta from Piacenza, with a hole in the center. It is served with a white sausage and cabbage ragù: a reinterpretation of the traditional 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, Piacenza coppa, Emilian salami, Piacenza lard bacon, 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 with Emilian fricandò of roasted vegetables.

Vegetarian homemade pasta :
- Vegan Pisarei e fasò: bread gnocchi, typical of the Piacenza tradition, served with a creamy sauce of borlotti beans in a vegan version without eggs or lard
- Gorgonzola half-moons: Super soft potato dough, filled with mascarpone and gorgonzola. Served with butter and crunchy walnuts.

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

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

Vegan crescentine (tigelle) as much as you like
to be filled with Squacquerone cheese from Romagna DOP, cow or sheep caciotta 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 are slightly crunchy on the outside. 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. Crescentine and fried gnocco can be enjoyed as an appetizer or as a side dish 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, coppa piacentina, Emilian salami, lard-cured pancetta from Piacenza, 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 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. 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-Romagna 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.

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

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
The Modenese pesto is a typical preparation of Emilian cuisine, mainly used to fill crescentine or tigelle. It is made from finely beaten lard mixed with garlic and rosemary, creating a cream with an intense and aromatic flavor. This mixture is generously spread on warm crescentine, slightly melting it 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 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. Crescentine and gnocco fritto can be enjoyed as an appetizer or as a side 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.

Squacquerone di Romagna
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 traditional Gnocco Fritto and Crescentine (Tigelle) for an authentic experience of Emilian cuisine.

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 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.

"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 consistency, which tends to "dirty" when cut. It is a little-known cheese outside of Romagna but is 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 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.

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 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, topped 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 cheese, made from Parmigiano, served with baked vegetable fricandò, all enriched with Modena balsamic vinegar.

The dish combines the richness of Tosone with the delicacy of the Emilian baked 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, 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 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 Gnocco 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 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.

The 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, completed with a sprinkle of Parmigiano Reggiano. This preparation represents the authentic essence of the Emilian tradition.

Typical egg pasta from Piacenza, short, twisted, and pierced in the center. It is served with a white ragù of sausage and black cabbage: a reinterpretation of the ragù provided by tradition.

Small bread dumplings, typical of the Piacenza tradition, served with a creamy borlotti bean sauce, enriched with a touch of lard. Also available in a vegan version 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. 

Green raviolo with a delicate potato dough that offers a particular softness. Creamy filling of mascarpone and gorgonzola seasoned with melted butter and crunchy walnuts.

Specialties of Modena. Hand-tied pasta filled with meat, Parma ham, mortadella, and Parmigiano Reggiano. Served in a warm broth.

Creamed with Gutturnio and toasted almonds. Prepared with rice grown in the Val Tidone, the heart of the Piacenza hills, it combines authenticity and territory in a dish that enhances the authentic flavors of Emilia.

Piacenza cotechino, hen, brisket, priest's hat, and veal tongue, cooked separately for a perfect texture.

Served with Piacenza green sauce and fruit mustard.

Slowly cooked until tender and flavorful, accompanied by grilled polenta that adds a rustic and crunchy note.

Note: may contain traces of shot pellets.

A refined cut, with an unmistakable taste and texture.

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

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.

Slow-cooked pork shoulder for hours to achieve all the typical tenderness. Served in a warm tigellone with purple cabbage.

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

The dish combines the richness of Tosone with the delicacy of the Emilian baked 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, 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 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 eggplant, zucchini, bell 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 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.