L’Aldiquà is a tavern housed in the deconsecrated church of St. Nicolò in Forlimpopoli. It is run by Lia, Maurizio, Piero, Renata, Roberto and Stefano: a group of friends with a passion for cooking, who had been dreaming of opening their own place for years and finally succeeded in doing so in October 2008.
It combines an unusual setting with the warm welcome typical of Romagna. S . . . >>>
L’Aldiquà is a tavern housed in the deconsecrated church of St. Nicolò in Forlimpopoli. It is run by Lia, Maurizio, Piero, Renata, Roberto and Stefano: a group of friends with a passion for cooking, who had been dreaming of opening their own place for years and finally succeeded in doing so in October 2008.
It combines an unusual setting with the warm welcome typical of Romagna. Seasonal products, quality local production, regional and national Slow Food presidia, preparation methods and recipes handed down from mothers, grandmothers and aunts: a menu that aims to rediscover the local dishes that seemed forgotten forever.
The fresh pasta is always handmade and hand-rolled. Appetizers include squacquerone cheese flan, rifreddo (chicken liver pâté), warm spelt salad with vegetables, Raviggiolo cheese from the Apennines between Tuscany and Romagna served with apples and walnuts and a selection of Mora Romagnola cold cuts served with fried piadina. First courses include tagliatelle “done properly” (with meat sauce), potato-filled tortelli with cream of pumpkin and Mora Romagnola sausage, traditional passatelli in broth and soups by the cook, Renata. Main courses include “drunken” rabbit, shank of Romagnola beef and traditional Romagna-style spinach and “gli uccelletti son scappati” (small pork roulades) with mashed potatoes. The dessert selection offers coffee semifreddo with chocolate, “bewitched” Ricotta cheeses and pears “drowning” in wine. All the bread served is homemade. The wine list includes the best this area has to offer, with a few necessary excursions outside the territory for some whites and sparkling wines, which are nevertheless from small, but select producers.
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Booking: recommended
