-
A trattoria on the main road through San Nicolò that has built its reputation almost entirely on fish, which is an unlikely move this far inland in Emilia-Romagna. The dining room was recently done up, though the cooking stays traditional. Weekday lunches lean simpler; evenings open into a longer menu if you ask. Sunday winters bring a full meat feast, from anolini in broth to boiled meats, that the regulars have clearly memorized.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Anolini pasta in broth Michelin Guide
- Ciambella cake with zabaione Michelin Guide
Something wrong with this entry? Tell us — closed, moved, miscategorized, we want to know.