piedmontese cuisine, blending tradition and innovation
With Beppe in the kitchen and Cristina in the dining room, the couple presides over the restaurant today. Beppe has brought the technical prowess and innovation developed over the course of his career as a chef both in Italy and abroad, but also remains deeply influenced by his parents Carlo and Mariuccia.
|
highest quality cuisineThe Trattoria serves Piedmontese regional cuisine, made with the finest ingredients.
|
|
fresh pastaMariuccia’s homemade fresh pasta made is one of Trattoria i Bologna’s points of pride. Amongst the offerings are her traditional Piedmontese agnolotti and the famous tajarin, an egg pasta typical of the Monferrato region and meticulously pulled by hand.
|
|