It is the base of our cooking and of traditional specialities which are handed down from father to son and served in original and innovative ways. At our hotel guests can taste the renowned PASSATELLI, a soup based on Parmesan cheese, breadcrumbs, eggs and nutmeg which then turned into a first course to be served with crisp bacon, vegetables and cave cheese fondue.

LASAGNE served with the traditional meat sauce or with vegetable sauces, TORTELLI and CAPPELLETTI, as well as our soups based on ricotta, Parmesan cheese, meat and vegetables.

STROZZAPRETI, a first course based on water and flour which originated in the countryside and is now served with a wide variety of sauces.

The famous PIADINA to be accompanied with sliced meats and salami, cheese, squacquerone cheese and garden rocket, meat courses and desserts.

The proximity of our hotel to the best-supplied fish markets in the area gives us the possibility to buy anchovies, sardines and mackerels and to cook balanced courses, such as marinade anchovies and mixed fish-fry.