Slow Food has awarded the Osteria Passatelli 1962 as “Locale del Buon Formaggio” (Restaurant of good cheese) thanks to the research and the passion in proposing the good quality cheese.
Among the pastas, absolutely all handmade by our ‘sfoglines’, you will find: passatelli and ‘little hats’ cappelletti in broth, tagliatelle and cappelletti with ragout, curzùl, garganelli, strozzapreti, potato gnocchi, ‘ravioli’ urciò, risotto with duck and saffron and pasta and beans in winter season.
Among the main courses we have: ‘mora romagnola’ blackpig sausage, grilled mutton, stewed livers, roast rabbit, stewed meatballs and guinea fowl with potatoes. The ‘tagliatelles’ are served in a refractory slate plate to keep the meat at a constant temperature. Among our main dishes there are the Romagna sliced beef ‘scottona’ (a tender female beef) cooked into the Cervia salt from the salt pan Camillone and, in winter season, the typical stewed donkey meat with fried polenta.
We propose several interesting vegan, vegetarian and fish dishes.
All the desserts are homemade by the local pastry chefs.