A small restaurant in the historic center of Bazzano in the municipality of Valsamoggia, halfway between Modena and Bologna. With a few seats surrounded by shelves of wine and champagne, we offer simple cuisine made of traditional local dishes, in which the quality of the raw materials used is the protagonist, rather than elaborate preparations. The menu consists of some dishes celebrated by our customers and entered on the menu on a permanent basis and others that vary according to the season. 
 We mainly work with local suppliers using what is offered to us seasonally. Going to the discovery of old traditional customs every day we prepare bread, crescentine and crescentine with mother yeast and stone-ground organic flours. We collaborate with many farms in the area from which we buy meat and cheeses with raw milk from the Bianca Modenese cattle breed, organic goat cheeses, vegetables of all kinds, Mora Romagnola cured meats, organic poultry raised on the ground, Culatello di Zibello dop, Traditional Balsamic Vinegar of Modena. We allow ourselves some exceptions outside the region with the raw meat beaten with the knife of Fassona Piemontese, Slow Food presidium, on the menu from the first days of opening, capers and oregano from Pantelleria and the dried pasta of the Mancini and Cavalieri pasta factories. Weekly thanks to the collaboration with a sfoglina that still works like our grandmothers, we prepare tagliatelle, tortellini, tortelloni, strichetti (which in dialect means pizzicotti).