KITCHEN

Concept

Cantina Bentivoglio’s kitchen offers to its customers late night dining since over 30 years. Do not hesitate to come in and taste what our chef Pasquale Troiano has to propose you. We welcome you even after a late night cinema show.

Discover our menu

In order to promote and preserve our enogastronomic heritage, together with our fellow colleagues, we partecipate in various charity events such as: FESTIVAL DEL TORTELLINO, 5 SENSI, FESTA A VICO, MANGIRO’, CHEF AL MASSIMO, TARTUFESTA, CONDIMENTI, MARATONA DEGLI CHEF.

Pasquale’s Style

Pasquale Troiano, class of 1977, is our executive chef since 2007.

Hailing from Manfredonia and graduated as chefs in Vieste, he started various experiences in many hotels and starred fish restaurants of our country.
Pasquale’s style is modern and innovative, he is always experimenting new kinds of cooking methods in his rich and tastefull fish dishes, but at the same time he is well capable to valorizes our traditional recipes from Emilia Romagna.

The best raw materials

In order to maintain the highest standards possible, Pasquale is always seeking for the best ingredients that our region has to offer.
Our suppliers: AZIENDA AGRICOLA ORLANDINI, SESTO IMOLESE (BO) for the free range eggs; CENTRALE DEL LATTE, CESENA (FC) for milk, butter, cheeses; IL FORNO DI CALZOLARI, MONGHIDORO (MO) for the bread; MACELLERIA ZIVIERI, MONZUNO (BO) for meats; PODERE SAN GIULIANO, SAN LAZZARO DI SAVENA (BO) for bios vegetables and fruits; QUALIMED di Salvatore Cucinotta (BO) for the fish; SELECTA, OCCHIOBELLO (RO) for cheeses and meat selections; SALUMIFICIO FELSINEO, ZOLA PREDOSA (BO) for the mortadella selezione Tour Tlen; SALUMIFICIO FRANCESCHINI, CAST. DI SERRAVALLE (BO) for the prosciutto crudo and salame; SALUMIFICIO VILLANI, Castelnuovo Rangone (MO) for the culatello and salame rosa; ZIVIERI TARTUFI, MODENA for mushrooms and truffles.

Our fresh handmade pasta

Every single day our pasta makers (“sfogline”) produce any kind of pasta like: tagliatelle, tortellini, tortelloni, triangoli, spaghetti, lasagne, etc.
We are one of the few restaurants that produce its own made pasta; this concept is for us extremely important because it keeps the culinary tradition of our region alive.

In case you want to find out more about how the fresh pasta is made, we do organise up on request some demonstration class where our sfogline will show you their skills and, at the end you will have the chance to taste what has been made during the class.
For more infos contact us.
Via Mascarella 4/b, 40126, Bologna