revisit, in a massive snowstorm, the family Mazzucchelli.
The restaurant seems to open just for us, being the only ones who, having the license for any year or so, have ventured on the hills of Bologna challenging snow-covered roads. All other reservations have been canceled in the morning.
Mr. Massimo welcomed us with great courtesy, and makes us sit.
The service starts immediately with a welcome way out of the house consists of a raw mushroom soup, mushrooms and ricotta salata. A plate for a very good match already known ground water at other times, though this time was perhaps most appreciated for the amazing quality of escape. Other times I tasted a combination of shellfish and mushrooms, I have always found cooked first, here, from raw, dipped in the soup with mushrooms, had extraordinary elegance. We expressly
a menu of land, I also realize they ... a break, but Manuel did not want to fish and we kindly indulged.
entre First: The colors of the frog. Visibly the best dish of the whole evening, was a "palette" of colors with many sauces that list the various colors of the various breeds of frog in the world, sauces splashed a bit 'in the manner of Pollock and each color coscietta a tender frog. The sauce that satisfied me most was that, pale green, garlic, very interesting that golden yellow curry, but less than the dark green arugula.
Second entre: Fasson tripe soup Celery. This is, however, for me, the pot of good memories. Extraordinary tripe, finely chopped by way of spaghetti, floating in a celery broth with a mirepoix of carrots that balanced well the fat from the tripe with its delicate acidity.
First soup, ravioli stuffed with pheasant in a broth of fowl and white truffle. A Manuela was the dish that you like best. really good for balance of flavors and elegance, the broth, not at all fat, was delicate and tasty. Extraordinary quality of the truffle, the most delicious eaten this year.
According to the first: Anolini parmesan. A plate very piacione, contentment that combines the search of sensations. As we explained Sig.Massimo, the pairings were a kind of research the various seasonal flavors of Parmesan invented the form. In the filling, along with Parmesan 24 months there was the scent of lavender, reminiscent of the freshness of fresh cheese to eat on anolini were toasted almonds and chopped the thought that led to the most seasoned cheese, for grating and butter seasoning was the smell of nutmeg to make him think of those seasoned Parmigiani, of rare importance that sometimes there are fans from breeders.
For the second There was a supreme of guinea fowl served grilled perfectly, not at all stringy and flavorful meat and crispy skin on a taragna polenta accompanied by a pan of mushrooms. A good dish, although missing the emotions of others.
Before dessert, a taste of cheese: Ricotta salata, aged in marc, delicate and tasty at the same time, and a taste of a blue-veined cow's where I went to the jujube in broth, only I forgot to ask for light on the origin, dammit!
For dessert I wanted to be on the traditional and I ordered an apple pie, but here I was amazed and introduced the Aurora a set of calculations for the apples, each of which, he recalled in a different direction and taste the traditional taste of the cake, my old memory.
Petit fours, substantial, and coffee.
With two bottles of water and one of Von Schubert Riesling Trocken kabineta 2007, the bill was € 160.00, well spent!! 
