Ristorante "Il Bassotto"

Ristorante Il Bassotto serves as a culinary sanctuary for the biodiversity of the Alta Valle del Reno, anchored by its membership in the Slow Food Chefs’ Alliance. The kitchen’s philosophy is a rigorous thesis on 'zero-mile' sourcing, where stone-milled ancient grains and chestnut flour form the backbone of the menu. A standout is the Etruska, a technical marvel of stewed onions and chestnut flour bound with organic eggs and sharp Etrusko cheese. The hand-rolled pasta, meticulously tirata al mattarello, exhibits a silken texture that carries the autumnal aroma of the surrounding mountains. Gnocchetti crafted from chestnut flour are tossed with salt-cured Prosciutto di Zocca and rosemary, balancing earthy sweetness with mineral depth. Even the pork is elevated, presented as a treccia glazed with sorbolino. Each plate is a precise recovery of ancient traditions.