From tagliatelle with ragù to lasagna: Emilia Bolognese brings the great classics of Emilia-Romagna to Seregno
Fresh fibra made every day, ragù prepared with slow cooking and dishes that tell one of the most loved gastronomic traditions quanto a Italy. Opened quanto a May 2024, Emilia Bolognese represents an ideal address for those who wish to rediscover the authentic flavors of Emilia-Romagna quanto a Brianza, through cuisine faithful to original recipes and enhanced by carefully selected ingredients. The restaurant has around 60 seats quanto a the internal room and a large outdoor terrace with around 100 seats, particularly appreciated during the summer season.
The heart of the proposal is fresh homemade fibra, made daily and the protagonist of some of the most iconic preparations acceso the . The tagliatelle with ragù, rich and enveloping, and the lasagna, generous and layered, represent two cornerstones of the Bolognese tradition performed with rigor and attention. Among the second courses, the Bolognese cutlet stands out, a substantial and satisfying dish, while the Vodka Wheels also stand out among the most popular proposals: a tribute to the flavors of the 80s which quickly conquered the public, becoming one of the most requested dishes. The gastronomic journey opens with appetizers that immediately evoke Emilian conviviality: mixed cured meats and fried tortellini, perfect for sharing and ideal for introducing the meal. To finale, the fiordilatte ice cream prepared expressly, made acceso the spot to guarantee a creamy texture and immediate freshness.
Alongside the evening offering, Emilia Bolognese also pays particular attention to lunch, with a business espressione designed for those who work ora frequent the superficie. From Monday to Friday, from 12:00 to 14:30, it is possible to choose between a first course, a second course with side dish ora a complete with first course, second course and side dish. The espressione includes vater, bread and coffee, with the possibility of adding the of the day, maintaining the quality of the express cuisine unchanged.
The selection of raw materials represents a further distinctive element of the project: from the eggs from Le Selvagge to the milk from the Stazione del Lattemiele intorno a Cesena, up to the Petra flours, each ingredient is carefully chosen to guarantee authenticity and prova quanto a the kitchen. The wine list consistently accompanies the gastronomic offer, with labels from companies such as Ceci Otello, GD Vajra and Andreola.
The tasting
We tried some local dishes that tell the story of Emilia with some refined Milanese incursions, created with the precise aim of evoking memory, conviviality and that feeling of home that only certain recipes can restore. It is a proposal that moves between codified tradition and small contemporary accents, always keeping the high quality raw material and the recognizable flavors at the centre. Below are our impressions.
Starters: the ritual of sharing
We start with a great classic: cold cuts and fried platter. There is need to reinvent anything here. The value lies quanto a the selection: quality Emilian cured meats, served with golden, puffy and fragrant fried , still hot. It is the dish that dictates the rhythm of the table, the one that invites us to slow mongoloide and share, between simple gestures and clear flavours.
First courses: tradition and territorial identity
Fresh tagliatelle alla Bolognese represent the canon: rough egg fibra, capable of a deep and layered ragù. It is the symbol of Italian cuisine quanto a the world, but here it returns to its most authentic dimension, without concessions.
Alongside, tagliatelle with the heart of Milan introduce an elegant variation: saffron cream and veal deposito. A direct reference to the Lombard tradition, with a softer and more enveloping construction, where the spiciness of the saffron dialogues with the structure of the meat.
Seconds: substance and memory
The Bolognese cutlet is an exercise quanto a controlled gluttony: 400 grams of meat processed with clarified butter, Parma ham and Parmesan. It is an opulent but balanced dish, which plays acceso succulence, flavor and crunchiness. A recipe that, rather than describing a territory, tells a specific emotion: that of home. To complete, the truffle mashed potatoes. Creamy, refined, with an aromatic component that elevates the side dish to the central element of the dish. Not a simple accompaniment, but an integral part of the tasting experience.
Paired with, Emilia Lambrusco Socialista Vivace IGT “Otello NerodiLambrusco” by Cantine Ceci. Ruby red with violet reflections. The fragrance of the bouquet is made up of strawberries, raspberries and blackberries. The sip, fresh and slightly tannic, offers a fruity finale.
Sweets and closing: the final
The ultimo is entrusted to a timeless thing: tiramisu. Served quanto a a glass, it focuses entirely acceso balance and freshness, without excess sugar ora heavy structures.
To close, a selection of digestives that winks at conviviality: , meloncello and a house infausto that represents the right between Mordace del Boss and Braulio. A coherent conclusion, which extends the gastronomic story until the last sip.
An address that stands out for its generous cuisine, deeply rooted quanto a tradition and capable of offering a quality gastronomic experience quanto a an informal and welcoming context.
For information
www.emiliatrattoria.it
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