Agriturismo Vignoli In Riolo terme

Excellent quality, amazing dishes! Highly recommended!

Dinner is served in a room in the innkeeper's residence or in the small outdoor gazebo adjacent to the wine cellar. The true and immeasurable strength is the quality of the dishes. Very limited selection, based on the season, only traditional dishes cooked as they once were. Appetizers include cold cuts and gnocco fritto (fried gnocchi), friggione (fried bread), tortelli and tagliatelle with ragù, suckling pig cooked in wine, fried rabbit... Everything is very rustic, everything is authentic, something you rarely find.

Fruit, shallots, and wine. It seems like a magic formula, but no, they're the stars of this family-run farm. The agriturismo is nestled in the green hills between Riolo Terme and Imola—this family, all things green, has made the magic formula mentioned at the beginning its own: a little vineyard, a little orchard, and a little PGI shallots. PIFPUFPAF, the more relaxed you'll be. We get out of the car and an intoxicating aroma greets us: remember when mothers would lean out from the balcony and shout, "It's ready!!!" So you'd hastily greet everyone, your stomach rumbling in the hope of filling it with the best things. So, this was us before we entered, except that the smell of food and family was what was calling us to come in. We ordered: 😋 Appetizers: - Vignoli Platter: Artisanal cold cuts, ficattola, friggione, and ricotta with shallots. The cured meats were genuine, homemade, and delicious, tasting of the countryside. The ficattola was also excellent, a kind of fried bread with a golden crust and a filling ready to be stuffed (the best I've ever eaten). The friggione was flavorful and vibrant, and the chicken livers had an intense flavor, perfect when spread on this fried bread. First Courses: - Tagliatelle with their own truffle: pasta cooked well but too thin and compact for our personal taste. A delicate dish, the truffle flavor was pleasant, vaguely reminiscent of mushrooms. - Tortelli with Pheasant Ragù: pasta was superb; the fork trying to cut the tortello in half made the contents explode. What magical bombs. The pheasant ragù was also excellent, plentiful and with a rich, enveloping flavor, gamey and aromatic, similar to chicken but with a more intense flavor. Second courses: - Mutton stew: a dish with an ancient flavor yet still enveloping. Soft and supple, the bold flavor of the meat combined with the sweetness of the potatoes created a perfect balance of taste and aroma. - Wild boar salmi: full-bodied and boldly flavored, tender and extremely "gamey," polenta the perfect companion. Wine 🍷: - Sangiovese "Vignoli": their own production, very full-bodied and extremely pleasing to the palate. We arrive at the end with bellies truly full but at the same time satisfied. The food is delicious, authentic, made with passion and love. There's a quest for excellence, a desire to prepare food for those people who are treated like guests, never customers. To eat, you must reserve, and special dishes must be requested a few days in advance. All the necessary information can be found on their Facebook page. We've been wanting to come to this place for a long time, so we organized ourselves and requested the dishes we wanted to try in advance. The only thing we want to emphasize is that this restaurant, more than a restaurant, is a true agritourism business with limited seating. It feels more like a "home restaurant," from the welcome, the size of the tables, the starry sky, and the big cat that comes looking for leftovers. So if you come here, you must come with an open heart, a light mind, and the knowledge that you'll be eating with the hills as a backdrop, with kind and friendly staff, and with neighboring tables that will surely smile at you in a friendly way because here we are all equal and under the same starry sky. ⚠️ You can also reserve game of all kinds ⚠️

You eat really well, the products are all excellent and even more

ate well, okay everything was genuine