Bologna’s specialities on the table, from bread to desserts, everything is own-produced: tortellini in broth, tagliatelle with meat sauce, tortelloni with gorgonzola, pear and poppy seed. Truffle all year round. Meat-based second courses: Angus blade steak, local sausage by the meter, Petroniana Bologna-style cutlet with truffle shavings. Crescentine, tigelle with cold cuts boards. Wellstocked cellar. All credit cards are accepted, except Amex.