Antica Osteria del Mirasole

Osteria del Mirasole, led for over thirty years by Franco Cimini, is much more than an excellent restaurant: it is a place where the tradition, time, and identity of Italian cuisine are celebrated. Thanks also to the contribution of Anna Caretti and the synergy with the family-run Azienda Agricola, Mirasole offers a deeply Emilian cuisine, rooted in short supply chains and seasonality. The dishes, while grounded in rural memory, are contemporary and refined. The rustic setting, the quality of the raw ingredients, and the consistency in excellence make the gastronomic experience unique.

Among the signature dishes are the crescenta with mortadella, chicken liver pâté, snails with herbs, and the baked onion stuffed with rabbit livers — a cuisine that is intense, authentic, and deeply moving.

The fresh pasta, made daily using traditional bronze dies, is one of the great highlights of the menu: the tortellini in cream (with affioramento milk) and the tagliatelle with farmhouse ragù (chicken, rabbit, and guinea fowl offal), topped with a surprising embryonic egg, are especially renowned. Emilian tradition merges with Central Italian influences in dishes such as maccheroni al pettine with cured pork leg and peas, cacio e pepe, paglia e fieno with white veal ragù, and the ever-present lasagna.

Meats and offal take center stage, with powerful preparations that show deep respect for the ingredients: veal kidneys, fried sweetbreads and zucchini, pork liver wrapped in caul fat, neck of aged beef, lamb pluck with egg and cheese, and the Bolognese-style veal chop, are all examples of a cuisine full of identity and visceral appeal. Even simpler cuts, such as the milk-fed veal chop, stand out for their tenderness and flavor.

The wine cellar is well curated, with regional labels and thoughtful selections. Desserts like the caramel-infused condensed milk and the evocative zuppa inglese bring the experience to a refined close.

Prices are higher than a traditional osteria, but fully justified by the outstanding quality, coherence, and cultural depth of a gastronomic project that harmoniously blends tradition and modernity.

Tortellini alla panna d’affioramento