Trattoria da Bollo

At Trattoria da Bollo, the culinary philosophy is a rigorous dedication to the 'vecchie regole' of Emilian tradition. Chef Fabrizio Menabue emphasizes the importance of manual labor and time, hand-rolling the 'sfoglia' to create the legendary tagliatelle al ragù di prosciutto. This signature dish features a secret, prosciutto-based ragu that offers a unique, savory depth and a silky texture. The aroma of roasting stinco di vitello and rich meat broth permeates the welcoming, family-run space. Technique is paramount in the creation of the tiny, hand-folded tortellini, which are served 'annegati' in a clear, golden capon broth. The flavor profile is a balanced dialogue between the richness of the roasted meats and the bright acidity of local Lambrusco. Presentation is communal and unpretentious, served on large platters that encourage sharing. Da Bollo remains a cornerstone of Castelfranco Emilia, offering a refined tasting experience that honors the authentic soul.