Hand-pressed passatelli serves as the soulful introduction to Martini Bistrot, where the culinary traditions of Romagna are celebrated with contemporary elegance. These traditional noodles are formed through a perforated iron, resulting in a uniquely porous texture that expertly captures the savory depth of a golden capon broth. The kitchen’s technical focus remains on the artisanal production of local staples, particularly the piadina, which is griddled to order to achieve a perfect flaky, toasted exterior. This warm flatbread provides a neutral canvas for the rich, mineral notes of squacquerone cheese and the salty silkiness of Prosciutto di Carpegna. The tasting journey continues with a beef tagliata, where the meat is seared over high heat to create a robust crust while preserving a tender, rare core. Garnished with aromatic rosemary and a drizzle of cold-pressed olive oil, the dish exemplifies the bistro’s commitment to flavor balance and ingredient-led simplicity. It is a refined homage to the Adriatic hinterland.