El Saor - Tradizione Veneta In Bologna

11/05/2025: My partner and I felt the Roman spirit in that little village nestled in the Bolognese plain. Well done!

10/05/2025: NI experience and they fell right on the desired dish, we took a very good platter of cured meats, not abundant but it was the right one considering the quality and the combined hot pinsa, followed by 2 first courses, a very well made gnocco and a carbonara, I tried to have the pasta format changed but apparently due to internal politics or the chef will have the grain one as a kettle I was denied, I would like to point out that the chef's choice is acceptable BUT on a Saturday evening and perhaps with tables of 10 which could cause confusion in the kitchen if everyone took a different format, with an empty room (10/15 people) during the week in which the others were already with the second course on the table and we had already taken 2 different first courses and using fresh pasta seemed to me to be too closed a concept of service, but oh well in the end pasta is pasta and I liked the carbonara, the problem was that it was terrible, the pepper part must be removed from the bacon as well as the rind as during maturation the fruits of the pepper release all the aromas and what remains are the absorbed humidity as well as the substances that release the bitterness of the pepper, in fact the dish had a very bitter aftertaste certainly due to the fat dissolved in the pepper and used to cream the pasta, having said that I will return again because you have to try at least 2 times to give an objective evaluation.