Selection of OSTERIE & LOCANDE D'ITALIA: A guide to traditional places to eat and stay in Italy by SLOW FOOD

Once upon a time this was known as Osteria della trippa. It opened its doors at first light to cater for night workers coming off their shifts. Located next-door to the former San Domenico monastery, now a cultural center, this wine-store-restaurant – run by Nicola in the kitchen and Simone and Ambra front of house – presents an exploration of Romagna cuisine.
Just a stone’s throw the Adriatic Riviera, in the plains at the foot of the Apennines, the area offers a wide range of high quality produce, from cold fillets of smoked baccalà, to sliced mackerel with ceam of chick peas; from culatello di Zibello to toasted polenta; from stuffed rabbit to potato pie with leak sauce. First courses include passatelli served with chicory and bacon, tagliatelle al ragù and tortelli with herb and pecorino. Once summer is over the passatelli are served with cep mushroom and the tagliolini with lamb and rosemary sauce, alongside zuppa all’antica, a soup with grains and pulses, and strozzapreti with white meat ragù.
Winter main course start off with tripe alla romagnola, or stuffed rabbit with potatoes and duck breast with glazed baby onion. The rest of th year you can choose between fillet of perch in a potato crust or lamb or beef tagliata. All year round there are the curred meats and cheese of Romagna, wich are ideal for a late evening snack too. Don’t miss out on th puddings: chilli-flavored chocolate mousse and hot apple pie with Sangiovese sauce.
There is a respectable, crefully-researched wine list wich reveals good connections with the local area..