Scopri il migliore ristorante di cucina cucina bolognesenella città Calderara di reno della Bologna

07/05/2026: In response: First of all, I wanted to abstain from commenting because, as you point out, I had to communicate my intolerance. You should write (by law) all the ingredients on that blackboard called the “menu” (even the Chinese know it by now) that was placed on a chair, especially if there is no trace of “tradition” (Gianna’s Bolognese cutlet, I don’t expect a brick of cream on top, it was an insult to Bologna and to Gianna. Write what you put on top since I see that I’m not the only one among the reviews who didn’t imagine this way of understanding a Bolognese cutlet). In crescentine I have always known/seen/eaten/made with dough where there was little presence of milk (on 1/2 kg of flour 140ml of milk, are you really saying/equating the presence of lactose in crescentine with that cutlet where there was almost 100ml of cream on top! Slightly different proportions and I ate 2 crescentine, not 10, luckily at this point) not as you say that you also put cream there, as SHE specified. Then thanks for the clarification at the table, I advise you for the next customers to connect "the facial expression" to what you say if you call it "kindness" to me, it only seemed arrogance and "annoyance" for the return of the dish, where due to your carelessness this happened. But I did well, I'm sorry to say, since those like me who had that dish had a stomach ache all night without even having an intolerance, but a normal stomach, so much cream is bad for anyone! Anyway, we've all learned our lesson, especially about where not to return. Edit: The mistake is not writing the ingredients on each dish or using cream to hide a lack of ability to create "new dishes." When you go to a traditional trattoria, you expect that, not what we all saw and ate yesterday. When one of us asked for a regular grilled steak, you couldn't even make that, I mean... come on... and not having a real menu is truly sad and risks these problems. Then, oh, my partner worked at the Abbazia di Monteveglio restaurant, perhaps he wants to discredit even such a twenty-year-old excellence, or perhaps he thinks he's talking to a fool who doesn't know what good Emilian cuisine is?! And I'm already sorry he continues with his arrogance, I'll do the same, but there's nothing "della Gianna" about it. Being local, I remember how it was eaten, and it wasn't what I saw yesterday. Out of 10 dishes, 5 had cream. Let's leave aside the tagliatelle with friggione, to season the tigelle and crescentine, very little for the two baskets ordered. Looking at the other reviews, some people like your food, good for you, but I repeat, don't think I was the only one who didn't appreciate it yesterday, on the contrary. What I recognize is the right balance between quality and price, both of which are in fact low. Your staff was very kind, it was your way of addressing the problem and why 1 star. Eating badly happens, but I can't stand this rudeness. A little self-criticism doesn't hurt. Oh, we were the largest table yesterday, and then there are people who eat fried cockroaches in China just to try it, so there are also those who love cream and will eat anything. If you want, we can continue the back-and-forth like this. Have a good day, good work, and I wish you the best.

30/04/2026: Always the best! Excellent value for money