The setting is as unique as it is fascinating: a 1500s palace, with its original roof and flooring, furnished with antique furniture. The menu, which takes us on a journey through one of the world’s most ancient and rich culinary traditions, makes the experience all the more appetising. We begin with an antipasto of crostini, toasted breads topped with mousse di mortadella, a refined take on Bologna’s most iconic ham.
Next, we have a much-loved classic of local cuisine, tortelloni. Giancarlo serves either a lighter option, where the pasta parcels are served in sage butter, or he can serve them in the traditional style, with a rich ragù sauce.
For the second course, he opts for a delicious roast guinea fowl with lemon and shards of hazelnut, a delicate pairing that works perfectly with the side dish of chicory.
To finish, we have a delightful dessert; a cherry and crème pâtissière tart.