La madre di tutte le tagliatelle! Carni alla brace, stratosferiche.
Pomodori grigliati, in stagione, spettacolari.
Non c'è molto altro da dire per un'osteria con cucina. Un luogo semplice e fantastico!
Almost fifteen years have passed since I first set foot in Seguno, in this tavern with kitchen that I had wanted to visit after having found it in a beloved gastronomic guide from the recent past, which is now no longer published: there was a little ' of snow, some soaked hikers, a smell of embers coming from the kitchen. I was struck by this place, where time had not only stopped, but crystallized. And the clock didn't restart, I can confirm that. The minimalist style of the premises remained stuck in the 60s and 70s and this is how I love it, I wouldn't change a thing; the cuisine is the simplest, most homemade and heart-warming you can find in Romagna: appetizer of excellent cold cuts and pecorino cheese, with stuffed piadina and delicious liver croutons, very delicious in their preparation with toasted and greased bread; wonderful tagliatelle with ragù, for me absolutely among the best I've ever eaten, but there are also excellent tortelli and cappelletti; Excellently cooked barbecued meat, especially the pork ribs and mutton. The house wine is drinkable and sincere, the bill is low, the owners are capable, honest and heroic people who continue to carry forward the utopia of a place outside of time that resists in an era that is even too inside of time. There are days when not even the best restaurant in the world is worth Mucciolini, I have always thought so and continue to do so.
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