Articles

The building that houses us is certainly one of the oldest of Monteveglio.
The first building seems to date back to 1500 by the Lateran monks, was then modified over the centuries until it took on its current appearance in about 1790. In the past years it was an oil mill for the production of seed oil, later it was used for the maturation of cheeses, finally became Molino da Cereali.
Under the foundations are the stone vaults of the canal that fed the milling machines.
After the First World War, Parmeggiani Oliviero, a miller, took over the ownership of the mill and handed down his profession to his son Luigi.
In the 70s the mill ceased its activity.
Today Stefano son of Luigi, has decided to open a restaurant here and welcomes you to the Trattoria dai Mugnai.
And so the story continues .... It also continues with an all-female management (Annamaria, Rita, Silvana and Serena) that propose a cuisine of the territory revisited with selected raw materials, where excellent is also the menu that selects the best wines of the hills of Bologna.

The best taste of tradition

We personally take care of the menus, trying to follow the changing seasons. There are also dishes linked to the Emilian tradition, alternating with others in which we try to compose with taste and harmony old and new flavors. The pasta is all homemade: there are always our Tortelloni with ricotta cheese with Parmesan cream and drops of traditional balsamic vinegar, tortellini strictly in meat broth, or tagliatelle with Bolognese sauce. In spring, however, appear in the dishes the "butterflies" of green puff pastry, in summer the Tagliolini with raw Parma and lemons of Sorrento, with the freshest season the much sought after baked onion soup gratinata. Among the appetizers excellent local meats served with hot crescentine bites, vegetable sformatini with parmesan sauce in spring/ summer polenta crostini with lard colonnata, truffle and mushrooms. Among the seconds we mention our Filetto Imperiale (name and fact!) a fillet of beef wrapped in Parma ham and sautéed red radicchio. Let’s then close in beauty (and sweetness) with desserts: do not miss our group of sweet tooth!