Ristorante Cavallino Maranello

At Ristorante Cavallino, Massimo Bottura reimagines the historic Ferrari canteen as a high-performance laboratory of Emilian gastronomy in Maranello. The menu operates with the technical precision of a Scuderia engine, led by a signature Crème Caramel al Parmigiano Reggiano where thirty-six-month-aged cheese is transformed into a silken flan. This composition is balanced by the sharp acidity of a roasted onion gel and Villa Manodori balsamic reduction. Technique takes center stage in the Cotechino alla Rossini, a wood-fired interpretation that pairs the gelatinous richness of local sausage with the mineral luxury of foie gras and truffle-infused brioche. The aroma of charred embers from the Josper grill permeates the space, grounding avant-garde plates like the eel tortellini in deep regional roots. Each dish, from the hand-cut tagliatelle with knife-beaten ragù to the fermented plum-filled Sachertorte, celebrates a tradition in evolution, delivering a textural journey that mirrors the velocity and craftsmanship of the Prancing Horse.