Menu 2010
"does not live by bread alone, it is true, we also need the bread,
and the art of making it more economical, more pungent, firmer,
I say and I support him,
is true art.
rehabilitated sense of taste and not be ashamed
to satisfy it honestly,
but the best you can, as she gives us the precepts "
P. Artusi
On an historical site of the Forlì food hall of the headquarters for many years tripe that gave relief to workers since the dawn of the night - in the shadow of 'the former convent of San Domenico, now new museum center and cultural hub of the city, is this lovely wine bar restaurant. ...
And just to remind the hosts that have gone before us
tripe on this menu could not miss:
tripe with vegetables and parmesan cheese shavings
L 'Alliance Cooks and Slow Food is a project that aims to tell an audience as broad as possible the principals and create curiosity and interest about the measures taken to protect biodiversity. These projects, promoted by the Slow Food Foundation for Biodiversity, protect products at risk of extinction of memory and identity are part of a community are linked to the territory, are produced in limited quantities second craft practices, are of great quality sensory, but also in quality in terms of environmental and social sense.
 Presidia are Slow Food projects that safeguard small quality products to protect, made according to traditional practices.
Deans used :
salt of Cervia Riserva Camillone
Parmigiano Reggiano Modenese White Dairy Rosola
Raviggiolo company. agr. Galas
Zafferano di San Gavino Monreale Rosalba Piras
Bovina Romagna consortium Il Magnifico
flask Tomato Tower Guaceto
Strolghino of Ancient Culatello Ardenga
cured shoulder of the Ancient Palasone Ardenga
oversees projects are Slow Food That Work to protect small-scale producers and SafeGuard to quality, traditional products.
Menu ground
€ .35
Raviggiolo Appennino Tosco Romagnolo  pie with spinach
fried beef meatballs with tomato sauce flask Torre Guaceto
Basotti sauce with aged cheese
breast of guinea fowl stuffed with ricotta and marjoram and poppies
pumpkin pie warm with ice cream amaretto
seafood menu
€ .38
Skewer squid with paste of peas
omelette of naked men with capers, black olives and sun-dried tomatoes
Passatelli with mussels and smooth
fillet of sea bream with herb bread with grilled artichokes
Cassata Romagnola
Menu Vegetarian
€ .30
salad with sprouts, edible flowers and lupine
Paccheri with elder flowers and acacia
Vegetable strudel with mayonnaise carrots
parfait with elderberry sauce licorice
the Charter, dishes and wines
We begin ...
fried beef meatballs with tomato sauce flask Torre Guaceto  € .9
The flask of the Tomato Tower is a slow food Guaceto of Brindisi , 2008 Estates of SDR with Prugneto Nespoli € .12.5
salad with sprouts, edible flowers and lupine € .7,5
sprouts from organic farming (Az. Viva), bitter herbs and edible flowers field
with a glass of Verdicchio Casaldiserra Vecchie Vigne 2007 Umani Ronchi € .11.5
pie ricotta and saffron of San Gavino  with pesto Romagna € .9.5
Zafferano di San Gavino Monreale Slow Food Presidium of Rosalba Piras
with a glass of Sauvignon Vie 2007 San Patrignano € .13.5
omelette of naked men with capers, black olives and sun-dried tomatoes € .9,5
with a glass of dry Alban Vineyard 2009 Rio Tremonti € .13,5
Skewer squid with paste of peas € .9,5
with a glass of Greek di Tufo 2008 Pietracupa € .14,5
The soups and pastas ...
white noodle with meat sauce and stridoli € .9
wheat flour from organic, stone-ground (AZ.AGR. Francesconi).
with a glass of Cabernet Castellione Calonga € 2007 .14
Paccheri with elder flowers and acacia € .9,5
with a glass of Ca 'dei Frati Lugana 2008 € .13.5
Passatelli with mussels and bones € .10
with a glass of Pigato Cycnus 2009 Poggio dei Gorleri € .14
Strichetti with fava beans, prosciutto and fresh tomatoes € .9,5
with a glass of Ovid croatina sparkling Camillo Donati € 2007 .13
Basotti aged cheese sauce € .8.5
basotti are the first of a revival of tradition: noodles cooked in broth and then subsequently baked in the oven.
Poggio Tura with a glass of Sangiovese 2005 € .13.5
Meat, fish and vegetables .. .
grilled tuna steak with snow peas and mustard € .14
with a glass of Soave Montefiorentino 2008 Ca 'Rugate € .17.5
Braised beef with celery root puree with sangiovese € .13,5
with a glass of Barbaresco 2006 Cannot. Prod Barbaresco € .18.5
breast of guinea fowl stuffed with ricotta and marjoram and poppies € .13.5
with a glass of the SDR reserves Nespoli Nespoli 2006 Farms of € .18
skewers grilled rabbit with roasted new potatoes and black olives € .14
with a glass of Cabernet Montepirolo 2004 San Patrignano € .19
strudel vegetables with mayonnaise carrots € .13
with a glass of Pigato Cycnus 2009 Poggio dei Gorleri € .17
thistles and tripe with parmesan cheese with white Modena € .12
Parmigiano Reggiano Modenese White of Slow Food. 
Cheese Selection € .12
Meats € .12
-cured shoulder of Palasone of Slow Food (Former Ardenga) 
Manufactured always the gastronomic culture of the butchers of Parma.
persistence and sensitivity of this meat sausage make this unique and difficult to implement.
-Cup Ardenga
-Culatta
This sausage is just part of the thigh culatello worked as a ham.
Sweets
anise and fennel custard € .5,5
parfait with elderberry sauce licorice € .5,5
warm pumpkin pie with amaretto ice cream € .5,5
Salame chocolate with strawberry sauce € .5,5
Cassata Romagnola € .6
Bavarian squacquerone with pistachio sauce
conclude with ...
The espresso we serve is selected and roasted by Leonardo Lelli, artisanal roaster Bolognese.
Concerto No. 1 Symphony is a mixture of strong Indian, Arabic and Arabic in Central Brazil. € .1,5
Overcast € .1,5
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