Ristorante Buriani

Opened since 1967 by the Buriani family arrived to Pieve di Cento from the countryside of Ferrara, the restaurant originally provided - as you can read in their website - "a honest popular cuisine, appreciated by the truckers and by people", later complemented by pizza, that at that time was expanding throughout Italy.

In 1990 the turning point with the entrance of Alessandra Buriani, graduated at the school of art and self-taught in the kitchen thanks to the memory of her paternal grandmother, from whom she borrowed the passion and the basics. The pizza was abandoned and the new chef is welcomed in the group of Jeunes Restaurateurs d'Europe, with whom she shares a project based on tradition and innovation as drivers of cultural growth of different regional contexts.

The menu changes every season - ensures a note of the restaurant - in accordance with equinoxes and solstices, never repeating what previously proposed. Obviously the range of dishes most familiar with the tradition are more static. The wine list ranges over 300 labels, including well-established wineries and other, with a particular attention to Emilia Romagna region.

The restaurant obtained the TripAdvisor certificate of excellence. In 2014 it is mentioned by the Touring club, by the Slow Food guide with the score of 14/20 that characterizes an interesting cuisine; by the Gambero Rosso that gives it the score of 79/100 (one fork); by Michelin with two forks.

Type of place: restaurant, pizzeria, holiday farm

Cuisine: Bolognese (traditional)/creative

Specialities: seasonal menu

Price range: >50 euro