Casa Zanni

The restaurant opened in 1919 in a building that formerly housed a seventeenth-century mill and had then become a tavern-butcher. Customers entering the restaurant are still met by the descendents of the same family that has always served the traditional flavours of Romagna.
As well as the family, the restaurant too has grown and the wine cellars, now stocked with wine produced by the fam . . . >>>

The restaurant opened in 1919 in a building that formerly housed a seventeenth-century mill and had then become a tavern-butcher. Customers entering the restaurant are still met by the descendents of the same family that has always served the traditional flavours of Romagna.
As well as the family, the restaurant too has grown and the wine cellars, now stocked with wine produced by the family, have been added to the old kitchen and butcher, which still sells excellent free-range meat. Inside, the rooms are arranged around a huge fireplace and the restaurant also has a spacious veranda and garden, banqueting rooms, a bar-cafeteria and steakhouse. Yet the spirit has remained unchanged.
Pasta is still homemade, the meat from the butcher’s shop is still barbecued and the piadina still made following the original house recipe and cooked on the wood-fired stove. To guarantee the quality of the meats used, Casa Zanni works in collaboration with farms and breeders it knows personally that only use farming methods based on fodder from local farms, in respect of animal wellbeing. The restaurant is therefore able to offer meats from Marchigiana, Chianina and Limusina cattle that are superior in quality and freshness.