Antica Scuderia 1870 - Monteveglio

Osteria antica scuderiavia cassola 40/CLocalità calcara, comune valsamoggia (bo) visited at lunch Saturday, January 29, 2022 the location of the ancient stable osteria is located about 14 km from the outskirts of bologna village panigale, in open countryside in the locality of calcara, whose territory was already populated in prehistoric times, about 3000 years ac; still there are several buildings and finds all the territory of the valley is the cradle of the typical gastronomic traditions, as well as land of excellence of wine. adding this place, you will be welcomed in the structure of the stable of the splendid white villa adjacent, dating back to 1780, in Venetian Palladian style. during the passage of time, the various owners oated this stable used for horses, for the remittance for carriages and various instruments. Now, let's make a leap forward epochal, where we are received in environments that still safeguard some characteristics of the ancient stable but, in good part restored with elegance in the structure and, above all in the furniture, with tables spaced with comfortable chairs, equipped with quality tablecloth and cutlery suitable for necessity. all ready for a maximum capacity of about forty guests. management. has been an existing conduction for about 9 years, completely familiar: owner cinti sergio, in the kitchen his wife and mother-in-law, in the room his son assisted by waiters, in need. Menu. proposals are fish/crustaceans, meat and land. the basic concepts recall traditions but, with an expression of proposals aimed at moderate research and imaginative innovation, without overturning bold Gothic concepts. proposals. the document includes about three fish proposals and three meats, both for beginners and seconds. costs vary from 16 to 22€ per distance, excluding drinks. There are three degotation menus, 4/5/6 courses, chosen from the general menu, with the costs of 50/65/75€, with the non-democratable bond of the courses, equal to all the components of the table. being in 6, while being interested in the degoting menus with reduced rates (it is not a consideration of the costs contained, but only to be able to devote more proposals) it becomes complicated to choose the same dishes for everyone. we asked if we were allowed to choose at least 2/3 different dishes, throughout the table, but the answer was negative, motivating that it would be complicated the service. It's a joke everyone chose what they've chosen on paper. in our opinion by further complicating their service. happy with them. Anyway, I think it's too inflexible. I will, I will try to describe only the dishes I have chosen, while also publish photos of the dishes chosen by friends: the first 10 photos of the dishes are my choices, including entrances for everyone. Come on. 6 small entrances are served, multiplied by 6, all with seductive flavors. More bread and freshly baked focaccia. very thin, that swallowed everything but, despite ours, we activated the shrinkage. the culinary journey had just departed. appetizer. my choice is at the address of the “Tonno yellow fin raw, pistachio, black truffle and black caviar”. good quality of tuna, quality black truffle with the internal gleba manifesting white streaks, with other foods that helped consolidate the goto. Welcome proposal. Before. “Tortello, ricotta cream with soft yolk, red shrimp tartare of vallo and black truffle”. is presented as the only tortello with a diameter of about 10 cm, intriguing appearance that amplified with color colors provided by the ingredient, black truffle included, when it was decomposed to eat it. In my opinion, I believe it is an indispensable, visual and performative area in this Restaurant/Osteria. second. “Rotolo di rombo ripieno di baccalà wrapped in parma ham 24 months”. This dish, reading the description has intrigued me, maybe I thought of a “sign” that open it would have reserved me some surprises. This my imaginative thought, partly was not satisfied: you want because the flavors of rumba that of cod I have not perceived them so much ... maybe also for a marked sapidity of the ham that neutralizes them?! I think it's a dish to reinterpret. dessert. pre dessert offered, then, being already satiated, but still delicious, I divided with my lady a “Crumble to pistachio, semifreddo engraved with pistachio and pistachio ice cream”. It is easy to understand that the pistachio has manifested itself in all its elegant finesse and whirlwinds of flavors and emotions. simply very welcome. We drank. two bottles of wine from a farm in the area, farmhouses in the valley. company that has received certificates and awards also for having been able to valorize the classical laziness docg (greek drink) of the hills of Bologna. the label chosen: superior lazy neck docg, 2020, 13,50% a wine that expresses its typicality slightly aromatic with a elegance of good goto. It should also be said that it must be proposed at a very reasonable cost: 17€ each bottle. in the matter of service of the second bottle ordered, at least after opening it, not at the table, a degotation was proposed to those who ordered it to ascertain the lack of defects. instead it was placed directly in the glacette to maintain the temperature. It is not a criticism, being a restaurant, in my opinion, with remarkable aspects of high profile, these “slippers” would be better avoided. conclusion. Environmental position, described in a particularly positive premise. if it will be feasible, it would be indicated to make two bathrooms. Now he's a woman-man. Kitchen. A little turkey to jump forward. service. in all the good level, not ingested, affable in the presentations of the dishes; welcome and leave of beautiful manners. without hesitation, I suggest a visit. Donattilio

Where the least is expected, in the Bolognese countryside, just off the coast, in an ancient country cottage, the local outside is blurred by the adjacent white villa. Enter is located in a well-kept environment with the restaurant room set up in the former stable. the metal columns are very beautiful and the niches in which the lamps are housed; the tables are very well spaced. from the menu you can order a combination of 4, 5 or 6 courses with fixed price, or directly to the card. We choose a land appetizer and one of the sea, then 2 before and a dessert. the entrance is already wonderful: 2 finte-olives infiltrated into a skewer. black olive is actually a pathetic of smoked salmon; green is instead a mixture of capers and olives. Both delicious! then there are, always before the appetizer, a salted bignè to the shrimp cocktail and the parmesan pop-corn. Marine appetizer is a record of raw shrimp overstated by a black truffle that actually contains a cream cheese. fantastic! the land appetizer is a rose of beetroot accompanied by psalm in pendant. the decomposed risotto is on a dish frescoed by the chef with a series of colorful sauces on which are ricked raw shrimps, scampi and curl; the waiter, then, directly from the pan, covers everything with the risotto with butter. the result, in addition to the appreciable presentation, is exquisite: Good boy! the sorbetto takes on the look of a basil ice cream, absolutely special. we are then offered the pre-dessert: a series of mini pastries, of 4 different colors, with many different goats. the walk in the forest is the title of dessert: a series of ice creams built in the shape of a fungus, nuts, blackberries, accompanied by berries. always friendly waiter, with a lot of details on courses and dishes ordered, and always had to be equipped with mask. less well the manager who often appears with the mask worn on the chin. price suitable for restaurant level.

Beautiful interior, very good service. The menu is short and sophisticated with a few intriguing surprises! Best to have an adventurous mindset and to want something out of the ordinary. If you’re looking for traditional Italian cuisine, this probably isn’t the right place.

Delicious food in a beautiful atmosphere, really worth a visit! All the dishes we had were soo well composed, both beautiful and supertasty. The chef and the rest of the staff is obviously capable of incredible things!

An excellent, last minute find that was beyond our expectations. The deftness of touch matched only by the freshness and quality of ingredients. The lunch menu is incredible value for the level of skill afforded to the plate, all delicious. The service was cordial and spot on. This hidden gem deserves a destination visit.