He 's back on the road to the Passo della Futa, in the direction from Pianoro Rastignano. After a brief restaurant and 're-run by well known management in 1990, the one that has created the brand spaghetti thanks to his "spaghetti." It collects for clients around a 60, the most varied type of dressing, moving from meat to fish to vegetables. They are al dente, very important for a good plate of pasta. Art culinary, we learned in the strictest confidence with the owner, was inspired by the father of Italian cuisine of high quality 'that is' the kitchen of Gualtiero Marchese. 
The place is 'wide, can' accommodate up to 150 guests inside, while the outdoor veranda up to about 60. Completely surrounded by potted plants and evergreen 'very welcoming, by acting as an excellent insulator. 
are present in the menu 'and tigelle crescentine. The local 'facilities to prepare a wood oven pizza to its customers also shaped a bit' more 'imaginative.
The latter are to be tested, although the cutlet Bolognese and 'proved to match our requirements. Young, technologically equipped. All to be discovered, with the certainty of being able to enjoy a good plate of spaghetti.
The latter are to be tested, although the cutlet Bolognese and 'proved to match our requirements. Young, technologically equipped. All to be discovered, with the certainty of being able to enjoy a good plate of spaghetti. 
Via Nazionale 47 / A
Rastignano, Bologna
Tel 051.626.01.42
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