Trattoria dai Mugnai

The restaurant is in one of the oldest buildings in Monteveglio (outside the walls) that once housed the former grain mill. Giosuè Parmeggiani, a miller by trade, began working at the mill as early as 1873. His son Oliviero then took over from him and he, in turn, handed his craft down to his own son, Luigi (the current owner’s father).
In 2001, Stefano Parmeggiani and his wife Serena . . . >>>

The restaurant is in one of the oldest buildings in Monteveglio (outside the walls) that once housed the former grain mill. Giosuè Parmeggiani, a miller by trade, began working at the mill as early as 1873. His son Oliviero then took over from him and he, in turn, handed his craft down to his own son, Luigi (the current owner’s father).
In 2001, Stefano Parmeggiani and his wife Serena decided to open the Trattoria dai Mugnai here. The building has been renovated throughout, although its overall history and identity have not been cancelled: the wood and stone, the old millers’ tools and period the photos make it particularly welcoming and filled with souvenirs and curiosities. In spring and summer, guests can also eat outdoors on the veranda with garden, situated behind the building.
Stefano shops for fresh ingredients every day, mainly sourcing them from local companies that luckily are plentiful in the area (salami factories, butchers’ shops, cheese factories, bakeries, fresh fruit and vegetables). The hallmarks of these companies are their use of excellent ingredients and quality processing methods. While cooks Rita and Silvana prepare the food, with the precious advice of their sister-in-law, Anna Maria Menzani, the owners look after their customers in an atmosphere that is elegant, yet not overly formal. The menu includes traditional Bolognese dishes, such as excellent homemade pasta, as well as specialities like onion soup, braised veal cheek with vegetables and a revised version of traditional passatelli (a mixture of breadcrumbs, egg and grated Parmesan cheese) served on a fondue of Parmesan cheese and truffles; dishes that are accompanied by an excellent selection of the best wines from the hills of Bologna.