Book at least three weeks in advance at this seemingly unassuming trattoria in Bolognina, just a step outside the city centre. Flavio and Tommaso came down from their established destination restaurant in the mountains in Zocca seven years ago wielding recipes (carefully outlined on the short menu) that forge a bridge between classic Emilian and hilltop twists.
So you get tagliatelle, for example, but with °ù²¹²µÃ¹ that minces guinea fowl, duck, rabbit, pork and chicken together; or gramigna pasta with natural-fed mountain pork white °ù²¹²µÃ¹ (phenomenal!), all of which washes down quite nicely with the biodynamic house wines. The experience here is made most memorable by Flavio's passionate dedication to the ingredients (all farm-to-table), which carries over into his lengthy tableside menu explanations. It's a magnificent Slow Food winner.
