Corbezzoli In Bologna

20/05/2025: When you decide to go to Black Bass in Pieve di Cento for the first time, there are some things that must be kept in mind, namely that you must be open-minded to any solution the owner proposes, that your wallet is the last priority but above all that from the next day you will struggle to return to your usual fish restaurants. Located in the center of a typical village in the Bassa, where you would never ever think of finding such a gem, the menu posted next to the entrance door risks misleading the neophyte, who enters convinced that he has in mind what to order and how much. Stefano, the owner, joins you at the table, sits down next to you and with a seraphic manner begins a light psychological analysis of the "lucky one" to build around him the best possible path, something that not even he knew he could want. Raw food, proposed in its thousand facets, reigns supreme and the best decision you can make is simply to inform the Chef of what you don't like and he will take care of the rest. A maniacal attention to the search for the best raw material available, the punctual preparations, never out of place and always balanced will drag you into a vortex of indescribable flavors with the final blow, if you like, of a tasting of oysters from various origins, from the pink ones of the Po Delta to the Irish ones. The problem is that the journey into raw food precludes almost everyone from trying anything else. The problem is above all the fact that once you leave, the first impulse is to fantasize about when the next time you can return will be, with the aim of trying what you read on the menu, hanging outside... as long as the Chef doesn't "distract" you again.

17/05/2025: Posto elegante, cibo ottimo servizio ottimo. Il crudo veramente buono e fresco, impiantato molto bene e composto da 12 portate. Volendo potrebbe essere sufficiente anche solo quello