AHIME', BOLOGNA

​Ahimè. An expression that tells a certain disappointment but in this restaurant in Bologna I found several positive ideas.
A menu that changes frequently according to the vegetables that come from the garden on the hills, fun games of cooking and strong flavors (acidity, flavor, aromaticity, bitter), dishes served with the proposal of sharing between diners to taste as much as possible.
We decided to try all the dishes on the menu pairing them with a natural white wine of the territory, a Malvasia dell'Emilia IGT 'Levante 90' of Podere Cipolla, Denny Bini.

​Crunchy and aromatic the beginning with a very simple proposal: wholemeal bread with spelt with juniper butter and a collection of various cherry tomatoes picked up in the garden (the camone one remains my favorite!)
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Burnt lettuce with chard cream and hazelnuts, a strong smoked aroma of lettuce that reminded me of sensations from northern Europe

​One of my favorite dishes: pumpkin ravioli seasoned with rocket extract and Orange Wine vinegar. In addition to the beautiful shape of the raviolini that look like small stars, the contrast of flavors between the sweet of pasta and pumpkin and the bitterness of arugula and the acidity of vinegar is striking, perhaps the latter two slightly prevalent overall but so captivating that I would have ordered another dish just for me!

​Delicious friggitelli with roasted onion and sour sauce and as a second chicken (strictly bred outdoors!)

​Finally, turn towards sweetness with the last two dishes: beetroot marinated in elderberry and meringue (perfect together) and potato cake flavored with cinnamon with chocolate ganache and coarse salt
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I stay with the curiosity to come back to taste new dishes!