Since 1977, the Al Ciocco Restaurant has offered its guests traditional Emilian home-made dishes;  starters with cured meats and typical cheeses, first dishes based on fresh egg pastas, porcini mushrooms, main dishes featuring meat complimented with vegetable sides and finishing with classic desserts, all freshly-made in our own kitchen.  These basics ensure we serve tasty, delicious meals.

Tasty starters include platters of salami and Parma ham, cottage cheese patties with potatoes, onion and zucchini, and gnocchino (little parcels of fried pastry, a regional delicacy).

First course dishes feature fresh pasta, all made every day in the kitchen – ‘Tortellini in Brodo’ (filled pasta in a tasty soup), the famous ‘Rosette’ with baked ham, Emilian Lasagne, cannelloni stuffed with meat, or Tortelloni filled with ricotta and spinach.

Risottos are made with Canaroli rice, the classic ‘Carmen’ featuring porcini mushrooms, while another favourite risotto is served with asparagus. Or just a simple dish of rice and seasonal spring vegetables provides a light and tasty first course.

Moving onto the second course, here a variety of cooked meats are offered with Lino’s special Green Sauce, Scallops of pork or veal served with porcini mushrooms or pork tenderloin glazed with the famous Balsamic Vinegar produced in nearby Modena.  The menu also features Creola veal and a selection of roasts, cooked as always in our own kitchen.  We always pay special attention to complementing the flavours of our mains with a variety of carefully chosen and prepared vegetables.

Finishing our trip through the Al Ciocco menu are the desserts, ranging from the classic home-made ‘Semifreddo’, Tiramisu with marscapone cream, mousse or vanilla trifle, lemon sorbet or seasonal cakes.  Or you can order your own celebration cake to finish your meal!

The dishes described are the most-often requested but are by no means the only dishes in our extensive ‘Cook Book’.

We have built a reputation for culinary excellence over many years, and base our success on the following principles

The use of high quality ingredients
Careful techniques in preparing the dishes
A respect for the traditions involved in the dishes
More than thirty years of experience, both learning and teaching
A rich and varied ‘Cook Book’
Well trained, professional and attentive staff always available for guests

Our success in establishing and maintaining our high culinary standards is confirmed day-by-day by our guests

The main activity of the restaurant is hosting weddings.  In fact, today we can boast of catering for over 1500 banquets, each one for between 150 – 200 people.

The floor plan of the restaurant allows for a maximum of 400 people, spread over two large functions suites.

In addition, the small, inner dining room welcomes you for business lunches or dinners, birthday parties or other celebrations, or just couples and friends out for a relaxing meal.  In summer, the room is cooled by mountain breezes, while cosy log fires warm our guests in winter.

In addition to our dishes listed above, we also offer, by prior reservation,

Italian Pizza – a Thursday evening tradition!
Gnocco and Tigelle (local speciality dishes)
Game
Fish

We  are also pleased to offer meals suitable for Coeliacs

Our Outside Catering service is available for hire.