Crossing the threshold of this 15th-century palazzo, next to the Hotel Aquila d’Oro, feels like stepping into a world steeped in atmosphere and nostalgia. The kitchen pays tribute to Emilia’s culinary heritage, starting with the signature serving trolleys: the antipasto trolley – the unmissable hand-carved prosciutto and erbazzone – and the dessert trolley, where standouts include an excellent zabaglione paired with poached pear in red wine or a Sambuca semifreddo. But the true centerpiece is the legendary meat trolley, originally designed by patron Arnaldo himself, offering roasts, boiled meats, and emblematic cuts such as veal head, tongue, and pig’s trotter, accompanied by textbook sauces and condiments, in a crescendo of colors and spiciness. Everything is cooked in the traditional way. Every morning the “sfogline” make fresh pasta, served in broth or simply with butter and sage. While this is not a restaurant for experimental or avant-garde tastes, those seeking an authentic and flavorful immersion in Emilia’s culinary tradition will find it here.