Located in a quiet area outside the city center, this historic trattoria has been a true temple of Romagna tradition since 1960.
The heart of the restaurant is the large open fireplace, where specialties such as "pancetta alla faentina," cuts of "castrato" (mutton), and Florentine steaks are grilled over the embers.
The menu celebrates homemade pasta, featuring cappelletti, tagliatelle, and the typical "curzul" with shallots, offering an authentic and no-frills convivial experience.
