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Friday November 30th: A fascinating sensory journey

eleonora — Sat, 10 Nov 2018 09:00:42 +0000

Spices are formidable natural flavourings, able to transform a dish and enhance the taste of some ingredients.
This Friday we’ll present a menu where spices and herbs, expertly used by our chef, will guide you in a truly fascinating sensory journey, where traditional dishes are enriched with an exotic note:

Cream of celery, turnip, squacquerone cheese, balsamic and chives,
Risotto creamed with pears, fossa cheese and aniseed,
Bundles of wholemeal flour with ricotta, pancetta and rosemary in onion and saffron fondue,
Sesame crust fillet in reduction of Cabernet,
Berries, yogurt ice cream and ginger root

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Friday November 23rd: Polenta, the king of the week

eleonora — Sat, 03 Nov 2018 09:18:41 +0000

What’s more regenerating than a steaming polenta, when it’s cold outside?!

This ancient and traditional dish is present in many variations on the national territory,and it is rightly considered acomfort food, able to lift the mood up again when the mercury column drops dramatically during the winter months … especially when polenta is thickened with ingredients that can enhance it:

Polentina au gratin with truffle and porcini cheese,
Pumpkin cream with polenta wafer,
Red polenta dumplings in truffle sauce,
Braised beef with yellow polenta and crispy leek,
Crème brûlée with persimmon sauce

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Friday November 16th: A “Cioccoshow” tribute

eleonora — Sat, 27 Oct 2018 08:06:53 +0000

This week we pay tribute to the CioccoShow , the chocolate fair which will be held in Bologna from November 15th to 18th. Our chef will delight your palate, declining the most delicious ingredient in the world in four surprising courses.

…Seeing is believing:

Tris of chocolate starters,
Ravioli with chocolate and fossa cheese with guancialino and thyme flavour,
Veal cheek with chocolate, pear and crispy polenta,
Cream profiterole with white chocolate

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Friday November 9th: a delicious Contrast of Flavours

eleonora — Wed, 24 Oct 2018 08:40:00 +0000

This week our chef will present a menu with surprising combinations, a real contrast of flavours where the ingredients are combined in an unexpected way creating new, extraordinary balances:

Pumpkin soup with sour cream, coriander and balsamic vinegar,
Ricotta ravioli with mascarpone cheese and red prawns, butter, saffron and lemon with toasted breadcrumbs with thyme and black pepper flavours,
Pork fillet with caramelised red radicchio,
Dark chocolate mousse with an heart of orange

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Friday November 2nd: chestnuts, what goodness!

eleonora — Tue, 23 Oct 2018 16:06:04 +0000

Autumn has arrived together with the first cold, but also the wonderful colours, the smells and the typical tastes of this season that will bring us towards the winter.
Among the most appreciated fruits of the season, certainly there are chestnuts, a versatile, tasty and even healthy food…

We have stocked up to give life to this appetising menu:
Potato pie on parmesan cream,
Risotto with radicchio and chestnuts,
Chestnuts tortelli creamed with mushrooms,
Crispy piglet with apples and chestnuts,
Nuts cake with ricotta and chestnut mousse

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Friday October 19th, mushroom time

eleonora — Tue, 23 Oct 2018 15:56:56 +0000

With the fall the mushrooms come back on our tables.
This seasonal delicacy that can be declined in a thousand variations in the kitchen.
This is why we decided to dedicate an entire menu to mushrooms … for real enthusiasts!

Mushrooms crudités
Mushrooms and star-anise risotto
Cabernet Ravioli, walnuts and porcini mushrooms
Overcooked meat with porcini mushrooms
Semifreddo with almonds and mushrooms

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Friday October 12th: the Pumpkin!

eleonora — Tue, 23 Oct 2018 15:54:35 +0000

After the summer break, we are ready to re-start with our Friday Theme Menu, which every Friday brings to the table a seasonal ingredient as the absolute protagonist of the evening!

This Friday is Pumpkin’s turn:

Cream of pumpkin, ginger and cod
Lasagne with pumpkin cream and sausage
Pumpkin tortelloni creamed with porcini mushrooms
Braised cabernet with pumpkin puree and nutmeg
Pumpkin and Amaretti cake

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Sounds at Sunset

eleonora — Tue, 19 Jun 2018 10:04:36 +0000

Wednesday July 4th we organize an unusual evening, during which good food and good music will be protagonists.

A dj and a saxophone will entertain our guests throughout the evening with live music.

The evening is divided into two phases: the musical aperitif, to enjoy the spectacle of the sunset, will be served on the terrace from 6.30 pm
It will follow the pleasing dinner, from 9 pm, with the sax turning between the tables to cheer the guests.

Here is the detailed program:

::: THE MUSICAL APERITIF :::
€ 15.00 per person, from 6.30 pm to 9 pm
Aperitif with lounge music dj & sax live: 1 bottle of wine every two people and a rich buffet with seasonal ingredients, to be enjoyed on the terrace of La Cantina dei Sapori, overlooking the sunset

::: THE PLEASING DINNER :::
€ 20.00 per person, starting from 9 pm
Dinner with musical entertainment with DJs and live sax among the tables: Dinner is served at the table and includes two tasty dishes (proposed by our chef) and a dessert. Drinks are not included.

The outdoor area will be set up with light chains and candles and/or lanterns to create a unique and fairytale setting … bring plaids and cushions from home to enjoy the sunset!

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The Friday Barbecue is back!

eleonora — Tue, 19 Jun 2018 09:55:50 +0000

From Friday, June 1st returns our traditional “Friday Barbecue” during which you’ll taste excellent grilled meat and vegetables enjoying the surrounding landscape, with its breathtaking sunsets in the vineyards.

During the summer our large veranda becomes the absolute protagonist, donating moments of absolute relaxation and an exceptional view of the hills of Bologna. We’ll do the rest: meat and vegetables of excellent quality, a nice and welcoming environment … and a lot of passion that will make you feel at home. We are waiting for you!

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Labour Day Party: come and relax!

eleonora — Tue, 19 Jun 2018 09:38:00 +0000

“It is impossible to fully enjoy idleness if you do not have a lot of work to do” wrote Jerome Klapka Jerome in 1886 in his famous humor book
“Idle thoughts of an idle”. And how not to celebrate idleness, in the party dedicated to the workers ?!

Here is our proposal for a Labour Day in total relax:

“Panzanella among the hills” (tomatoes, capers, olives, cucumber, lettuce and Tropea onion),
Risotto with sausage and courgettes flavoured with sage,
Tortelloni with ricotta cheese, datterini tomatoes, aubergines and basil
Beef roll with fragrant bread and cheese
Cream puffs with custard

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