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here we go again .. good

Menu 2011

"does not live by bread alone, it is true, we also need the bread,

and the art of making it cheaper , more salty, harder,

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

In a historical place of food for many years based in Forlì hall of the tripe that gave relief to workers since the dawn of the night - in the shadow of 'the former convent of San Domenico, today's 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

Among the kitchen is sharpen Diego , do not cook by vocation, who at 36 decided to suspend its activities as a dental technician to give free rein to passion: cooking. And so, after the Postal Marco Bistarelli, current President of the Jeunes Restaurateurs d'Europe, the Red Agontano of Ancona, Lido Lido in Cesenatico Vincent Camerucci, all restaurants, "starred michelin Abbondio Don arrives for him. His approach to the tavern kitchen is essential, no frills, told through raw materials and poor pitches, her way of being Romagnolo.

In Sala Simone I'm there, and my Father Giancarlo.

seafood menu € .35

of chicory salad with anchovies and vinaigrette saffron  

smoked swordfish with herb butter and brioche ;

Manfrigul sauce with cuttlefish

fillet of sea bream baked with broccoli, capers and black olives

licorice parfait and pistachio

vegetarian menu € .30

Raviggiolo the Tuscan-Romagnolo  pancake with bread and medlar

Cappelletti dry with fennel and pecorino cheese

potato and leek cake with dried tomato pesto

pie pumpkin sorbet savor

Tastes of Romagna € .34

Raviggiolo the Tuscan-Romagnolo  with pancake bread

fried meatballs Bovina Romagnola  baked with cherry tomatoes

Cannelloni stuffed with ricotta and spinach sauce

tripe with vegetables and parmesan cheese with white Modena 

chocolate salami

We begin ...

fried cow balls with tomato sauce Romagnola  Piennolo € .9

Raviggiolo the Tuscan-Romagnolo  pancake with bread € .8.5

chicory salad chicory with anchovies and vinaigrette saffron   € .9.5

smoked swordfish with herb butter and brioche € .9.5

Culatello Zibello ;  and Olives Black € .13

The soups and pastas ...

 Risotto with sausage and cabbage matta
€ .10 (Rice Grumolo of Abbadesse - vialone nano aged 22 months the company. De Heels)

Cannelloni stuffed with ricotta and spinach sauce € .9

Cappelletti dry with fennel and pecorino cheese € .10

Manfrigul with cuttlefish sauce € .10
I manfrigul are a delicacy of our land: pasta shape similar to that of a tiny seed, in this context would mean the perpetuation of life.

Meat, fish and vegetables ...

mustard lamb shank with celery root puree € .15

Grips braised pork with polenta and black truffle sauce € .14

fillet of sea bream baked with broccoli, capers and black olives € .13.5

potato and leek cake with dried tomato pesto € .10

tripe with vegetables and parmesan cheese with white Modena  € .12.5

Sweets

pie pumpkin sorbet savor € .5.5

licorice parfait and pistachio € .5.5

chocolate salami € .5,5

Cream burnt lemon and cinnamon € .5,5

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
                                                                                               Cover charge € .1,5