Tigelle with italian cold cuts, cheeses, pesto with bacon fat, garlic and rosemary (by reservation only). The Tigelle, a newcomer in Berlin, have very ancient roots; born in the mountains of Bologna, where they are called Crescentine and in Modena, where they got the name of Tigelle. The tigella in reality, was nothing more than a hard stone made of refractory clay, which were cooked over a crescentine the other near the embers of the fireplace. They are part of the so-called "peasant food", because this was the bread of the poor families. They should be served hot, with salami, cheese and "cunza" a pesto bacon, rosemary and garlic; in Emilia they are also eaten accompanied with a vegetable vinaigrette. They are also excellent for breakfast with jam and honey. For 2 persons.
Tortelloni with ricotta cheese and spinach. Fresh pasta handmade stuffed with Ricotta cheese and Spinach; with Ragù Bolognese or bacon fat sauce, rosemary and garlic or butter and sage.
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Tiramisù with Savoiardi, coffee and mascarpone.