The food is Bolognese with a definite twist. The restaurant is informal, a little noisy and busy.
I started with a tasting of cheese gelato and the just-fried, hot bread pockets called crescentine. On the plate was also some fig jam.The combination of the cold and hot, sweet and salty–I loved it! Ken had the tagliatelle ragu which was meaty, rich and satisfying. For our main courses, Ken had a braised pork cheek with Sangiovese sauce and a little cold cucumber and celery salad on top. I ordered osso bucco which was deconstructed and delicious. The chunks of veal were on top of a cold saffron sauce. Really a pretty presentation and a very tasty dish–again the cold/hot thing was in play. We drank a glasses (3 for the 2 of us) of wine chosen by our server and I had a sangiovese chinato to finish. The bill was around €95 and well worth it.
