Learn to make Parma’s rice Savarin

We cook dishes from the Bolognese and Romagnola tradition, but we also love to be inspired by other cuisines, which make our table more lively and flavorful. Tradition is our certainty, imagination the means to reinvent it. In our kitchen, seasonality guides the senses, and the search for harmony on the plate is often a topic of discussion between us, as we have shared a passion for good food for forty years — a passion that started in a restaurant! We inherited our love for cooking from our families: Eleonora from her mother, a painter, and her grandmother, a passionate homemaker; Federico from his grandmother, a master of lasagna and crème caramel, his father in passatelli, and the “dada” in the world’s best roast beef. For ten years we ran a shop-laboratory in the center of Bologna, where tradition and creativity met under the porticoes amid aromas, chatter, and the curiosity of passersby and tourists.