Hi from Roberto!

We cook simple dishes typical of the Emilia-Romagna and Friuli Venezia Giulia regions. Fried crescentine with cold cuts, handmade tortellini in broth, tagliatelle with ragù, cappellacci from Ferrara with red ragù or sausage, ricotta and spinach tortelli, brovada with musetto, frico with polenta, goulash with polenta or potato gnocchetti, cuttlefish stew with polenta, jota, bruschetta with homemade bread and seasonal vegetables from the garden, rice cake, pinza Bolognese, various homemade desserts with seasonal fruit from the orchard, and various kinds of homemade pasta with seasonal vegetables from the garden. Typical recipes from Friuli Venezia Giulia and Emilia-Romagna.