Ristorante Prêt à Porter

Piccione arrostito su melanzane alla griglia, semolino fritto, mele in padella e animelle di vitello al pistacchio

Paolo Teverini is a well-known chef and the composition of this dish certainly proves his fine reputation. Pigeon is as tasty as game, but much milder and is differently cooked according to cuts. The veal sweetbread with pistachio nuts is superbly harmonious. The semolina, and the tossed apples serve to enhance the flavours and colours of the composition and to achieve a perfect harmony.

The Restaurant

Ristorante Prêt à Porter
of Paolo Teverini

Ristorante Prêt à Porter
Bagno di Romagna is a famous spa. From Ravenna drive uphill to Mandrioli Pass and then to Casentino, in Tuscany, in the direction of Arezzo. An exceptional experience, especially if you schedule to stop for a meal. 500 years ago this restaurant used to be an inn with a slaughterhouse and with stables where stagecoaches stopped and horses were groomed. Well, now it is a sophisticated fi ve-star hotel,...

Go to Restaurant
Buon ricordo Plate
Where we are

Bagno di Romagna (Forlì-Cesena)
Piazza Dante, 2
CAP 47021
Tel. 0543.911260
Fax 0543.911014
www.paoloteverini.it
lacasa@paoloteverini.it

Buon Ricordo card
A taste of Emilia Romagna