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 for dinner until 1 am, after a late night cinema show or theatre.
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 selected km0 suppliers: AZIENDA AGRICOLA ORLANDINI, SESTO IMOLESE (BO) for the free range eggs; CASEIFICIO ROSOLA DI ZOCCA (MO) for the butter and the Parmigiano Reggiano 22 months; CENTRALE DEL LATTE, CESENA (FC) for milk, and cheeses; IL FORNO DI CALZOLARI, MONGHIDORO (MO) for the bread; MACELLERIA ZIVIERI, MONZUNO (BO) for meats; POLLERIA RONOCCHI (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 cold cuts; SALUMIFICIO VILLANI, Castelnuovo Rangone (MO) for the cold cuts; 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.