Do They Still Sell Pocket Bikes?

Bologna

I knew him under the name Nonna Amelia, renovated and specializes in seafood. Has not reached the 3rd year, the management is not 'able to take full advantage of the positive wave of the traditional launch of the new openings.

And here, in February 2006, the club was taken over by a character already 'known for his ability' pizzaiole, Tonino Troncone from Ischia. The aesthetic philosophy of the place is completely renovated and re-discussed effects of clear sea. In the splendor of the white walls are transformed us back to the natural purity of stalagmites and stalactites, achieving an effect of some artistic value in the room "The Cave".

The choice of capital Bologna inspired by his own words:

Toni brought the traditions of Ischia in Bologna ...

I attended soon after opening. The environment so 'detachment I create' a strong impact, 'cause when you get there is by Tonino completely alien from the gray surrounding it. E 'already' an excellent start that promises an enjoyable evening. The atmosphere in fact, does not deny. Kindness, 'speed' in the service, professionalism 'of staff to help raise the haute cuisine that distinguishes the restaurant. To detect the transparency of the work, with the presence of LCD TV. at various points so 'as to allow the customer to observe directly the various stages of preparation of the dishes.
The names of the chef and pizza maker is confirmed, respectively Mark Martin and Antonio Di Massa .
Thanks to the tireless and passionate work of the Brothers of Mass, the quality 'of the ingredients and the taste of their pizza is achieved recognized brand SGT conferred dall'associzione Avpn of "Vera Pizza Napoletana" . If Antonio begins his knowledge on the art of making pizza already 'just 7 years old, Robert is its "master." In fact, its courses, aimed at aspiring pizza chefs, have an international appeal and are held every year in the city 'birthplace of pizza, Naples.

The haute cuisine instead, takes the form of creativity 'of the young chef, Marco Martino . His talent can be seen instantly, creating unique dishes at the time, the art of following his passion, his constant search for balance from which access to new delicious taste of elegance and refinement. Thanks to his tireless development credit for this, Mark can 'offer to the local that rare quality' of successful new products.
choice of wines of a certain importance. Specialties' fish. Low prices compared to high quality '.
Pizzeria Tonino
Via Cairoli, 16
40121 - Bologna - opening hours 12:30-2:30 p.m. / 7:30 p.m. to 23:30
Tel 051.5882700 Fax 051.5882701
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The restaurant offers courses in video conferencing, catering services.