visitCastelvetro

Since 2001 the old Manzini’s farm estate has been reinvented as accommodation, focusing mainly on the culinary Emilian tradition. The fresh pasta quality is guaranteed by the experience of Manzini’s “rezdore”, who product special tortellini, imperial soup, tortelloni, lasagne, rosette, crespelle, and tagliatelle. The menu has also many other local specialities such as tigelle (knead with the old technique of leavening called “lievito madre”), gnocco fritto and borlenghi. The whole production of fresh pasta is carefully controlled by Manzini Maurizio, Marika and Milena.

The restaurant is divided into three rooms for a total capacity of about one hundred people. During summer guests can also enjoy their meals outdoors, in the garden. The menu is composed of typical Emilian dishes and it may vary depending on the season. We suggest to call for information about the dishes of the weekend.

OPENING
On Friday and Saturday evening and Sunday for lunch.
In case of groups over 20 people, it is possible to reserve a table for business lunch or dinner every day.