da Amerigo 1934

Alberto Bettini is one of the most virtuous and insightful entrepreneurs in the Bologna hinterland. He transformed the heritage of the old Pasquini brand into the successful Amerigo 1934, a brand that has extended its reach across Italy—not through branded restaurants, but via products, recipes, and seasonings available in gourmet shops. Located among the Savigno hills, the restaurant, which has even earned a Michelin star, offers diners an authentic and deeply local experience that has remained true to its roots.

The atmosphere is warmly evocative of local tradition: checkered tablecloths, handmade woodwork, artisanal furnishings, and a trompe-l’œil by Gino Pellegrini all reinforce the everyday genuineness of the territory. The menu, focused on first courses and handmade pasta made with locally stone-ground flour, showcases dishes that celebrate ethical, km0 ingredients—from vegetables, mushrooms, and truffles to long-aged cured meats, wild-sourced game, and specialty flours. Signature dishes include roasted calzagatti with lard and fricandeau, tigelle paired with Parmigiano ice cream and balsamic vinegar, the “Amerigo” egg with truffle, and a nostalgic cream ice cream that can be enhanced with a magical touch of white truffle. The wine list also gives ample space to local producers, all while maintaining a quality-to-price ratio that differs from typical Michelin establishments.

L’uovo Amerigo