Trattoria di Via Sera #Bologna


My secondo:noce di manzo con salsa tonnata (thick flank beef cooked inside a salt crust, served sliced thin and topped with capers and tuna puree)


My antipasto: ricotta/eggplant tartlet, made with ricotta di vacca bianca modenese (ricotta from the white cow, a Slow Food presidium food).  The ricotta is my favorite in Bologna made by Caseificio Rosola in Zocca.