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On the porch, a black cat ruffles itself in the white “Biassanot” sign, a dialectal form that stands for “tiratardi”. Entering the crowded place, the lyrics of the song by Dino Sarti appear among other objects hanging on the walls. Three rustic rooms, terracotta flooring, dark wooden ceiling. The clientele is made up of Bolognese but also of many foreigners, who have known the restaurant on the occasion of the various fairs taking place in Bologna and who have been booking from abroad for years.
The restaurant is intimate and welcoming with a summer terrace.
In the name of typical Bolognese cuisine, the classic traditional first courses are lasagna, tortellini, tortelloni, tagliatelle, all rigorously handmade .. pulled with a “rolling pin”. For main courses the choice is very varied; obviously the Bolognese cutlet, excellent grilled meats with grill and charcoal, superb Florentine steaks, excellent fillets and tasty vegetables. All desserts are homemade, as well as ice cream. There is also a well-stocked cellar, especially of regional wines. Each dish is treated in detail and the customer is served in the best way.
It is difficult to imagine it today, but the city is crossed by a dense network of waters and bridges hidden under the streets and buildings. Almost sixty km of historic culverts and pipes, canals, streams and streams affecting the center of Bologna. The route touches the most characteristic points of the history of Bolognese waters, where you can still see what is otherwise only imaginable. We will listen to the story of when Bologna thanks to water was a great economic power, of its secrets, of its weaknesses. Starting from the Serraglio dell’Aposa, the itinerary will then continue along the waters and the places associated with them, passing from the iconic window on the Reno canal of via Piella, to end at the port of Porta Galliera built by the Bentivoglio, where Lucrezia embarked Borgia headed to Ferrara for her wedding.