Casa Mazzucchelli. Beyond memory, cuisine in the present

Bologna la Grassa (Bologna the Fat)—this is the epithet long attached to the capital of Emilia-Romagna when it comes to food. It is a gastronomic identity built upon a rich, generous tradition of trattorias, osterias, fresh pasta, and recipes passed down through generations.

However, shifting your perspective from traditional cooking toward fine dining reveals a different landscape. Bologna and its province count only five Michelin-starred restaurants (awarded 1 or 2 stars), a relatively modest number for a city that has made gastronomy one of its core identities.

The restaurant’s identity is clear right from its name. Here, the word "casa" (home) is not a marketing strategy, but a statement of intent. The hospitality—managed by Massimo Mazzucchelli—is refined and elegant, while the minimalist interior dialogues with the surrounding green landscape, guiding guests along a journey centered on light, attentiveness, and the pleasure of the table.

Turning to the culinary experience, Aurora Mazzucchelli’s dishes tell a story where tradition and "cuisine in the present" (as the chef likes to put it) do not collide, but rather sustain each other. Every creation feels born from the desire to respect local food memories while offering a deeply personal interpretation.

One of Casa Mazzucchelli's defining features is the constant dialogue between fine dining and the art of baking. Bread and baked goods are not mere accompaniments, but integral components of the culinary offering. In the contemporary tasting menu, for instance, the Capriolo (Venison) pairs seared meat with a fluffy bombolone (Italian donut) filled with potato cream, shallot, and apricot. On the à la carte menu, the Coniglio (Rabbit) presents a crusted saddle of rabbit served with caper sauce, candied olives, and garden-fresh pickled vegetables (giardiniera).

Among the dishes where baking takes center stage, La Colazione (Breakfast) deserves special mention. Its name piques curiosity and prepares you for the unexpected: a brioche col tuppo (a nod to the family's Sicilian roots) filled with smoked herring ice cream, pink shrimp, and passion fruit.

Yet, among the dishes you simply cannot forget once tasted are the Tortelli filled with Parmigiano Reggiano, lavender, nutmeg, and almonds (a staple on the menu since 2008). It is a comfort food that, with the very first spoonful, calls to mind a line by Italian poet Alda Merini: "There is no other time than this marvelous instant."

To conclude the meal, dessert confirms once more how baking forms an essential part of Casa Mazzucchelli's identity. Il Croissant, served with strawberries, rhubarb, basil yogurt, and candied tomato, takes pastry into less conventional territory, where sweetness, freshness, and herbal notes converge in a play of contrasts. It is a finale that mirrors the chef's philosophy: starting from something familiar to explore new possibilities, without ever losing sight of flavor.