Not to be missed, the special cannoli, made to a recipe of the house, and the lasagne baked in the wood oven: the galletto (small cockerel) alla cacciatora, in the pan with small tomatoes and potatoes; the lukewarm rabbit on a bed of aromatic herbs; pigeon in the pan; in the winter, caccia with polenta. Instead of meat, the restaurant offers a broad range of vegetable dishes. On Fridays at lunch, dishes are prepared with Adriatic mackerel fish
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| A classic dish of the restaurant, we suggest starting with the savor, family made and always accompanied by ricotta. Among the hand-made pastas: tagliatelle agli stridoli and strozzapreti al pesto d'erbe. |
| Very tasty in winter is the baccalà (dried cod-fish), prepared in five different ways. Among the home-made desserts: porcospino, the old traditional Romagna dessert; zuppa inglese; cakes and tarts; cream caramel cooked in the oven; hot dark chocolate cake and chocolate fondue. |
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