Traditional Romagnola cuisine finds its most authentic expression in this converted farmhouse, where the aroma of wood smoke and toasted guanciale fills the air. The kitchen’s philosophy centers on the art of handmade pasta, specifically the passatelli asciutti, which are extruded to a rough, porous texture that perfectly captures a robust sauce of shallots and savory guanciale. Topped with shavings of sharp formaggio di fossa, the dish achieves a masterful balance of earthy and salty notes. Wood-fired pizzas, characterized by a light, airy crumb and a crisp exterior, feature toppings like fresh seafood that highlight the restaurant’s dual mastery of land and sea. The technique of slow-braising meats ensures a tender, succulent finish, while the presentation remains grounded in the generous, rustic style of Cesena. This is a culinary sanctuary where gluten-free innovations meet centuries-old techniques, offering a sensory experience that is both deeply nostalgic.