Trattoria di Via Sera #Bologna

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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)

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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.

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