An eighteenth century barn that used to house the horses for pulling boats along the canals, that proposes the Emilian cuisine dishes, particularly pasta made by the rolling pin, such as "tagliatelle" (hand made noodles), "cappelli del prete" (hand made filled pasta), "gnocchi" (dumplings), "tortellini" (hand made pasta with meat filling), "tortelloni" (hand made pasta with cheese and spinach filling).

Familiar environment designed to accomodate groups as well as romantic dinner. The owners are Giorgio, coming from Greece and nicknamed "Very Nice" and his wife Loretta together with their son Cristos, the friend Gaetano and the three chefs Marco, Matteo and Giacomo. Every morning Daniela, the "sfoglina" (pastamaker) is at work to prepare the hand-made typical pasta dishes.

The restaurant is reported also on Viaggi e Sapori and on the Michelin guide 2014 that gives it a fork. It also received the excellence certificate by TripAdvisor.

Type of place: restaurant, pizzeria, holiday farm

Cuisine: Bolognese (traditional)

Price range: 30-40€