Acqua Pazza

Acqua Pazza in Bologna has long been a symbol of reliability, quality, and elegance at the table. Managed by Francesco Carboni and his family, the restaurant is a top-tier reference for seafood cuisine, driven by constant and meticulous care in handling seafood, from the market to the consumer. Carboni’s passion and dedication are evident in his supervision of markets, seasonal varieties, and respectful treatment of marine species. The quality is evident in the impeccable raw dishes, with perfect service temperatures, iodine flavors, and textures, whether dealing with shells or crusts. The menu is grounded in tradition but enriched by the chef’s creativity, which remains moderate yet original. Notable highlights include the seafood tortellini, always renewed with courage and success, and the excellent risottos and fried dishes. The attentive, friendly, and knowledgeable service further elevates the experience, and fresh daily ingredients enhance the meal. The restaurant also offers a refined selection of oysters and wines, especially for lovers of French wines and sparkling varieties. The signature sweet ending, the reinterpreted cremino fiat, is a triumphant creation by the chef

Tortellini di pasta fresca all’uovo con ripieno di razza, acciughe del Cantabrico, mozzarella di bufala  mantecato con salsa di burro al tartufo e gel di cime di rapa

Il convento dei fiori di seta (hotel), Libreria Ulisse (libreria), Drogheria della Pioggia (drogheria)