Eating well is important, and quality is paramount for us.
This is why at the Restaurant La TRAVIATA we don’t like to give our guests a pre-printed menu. What we want to do, throughout the year, is offer a taste of the local tradition in a region which is able to repay those who can wait for its fruits.
Handmade fresh Pasta
During the winter, traditional tortellini in broth are the typical dish at the Restaurant La TRAVIATA. You also have green lasagne, perfect throughout the year, topped with the traditional Bologna-style ragout which has accompanied the wining and dining tradition of Emilia for centuries; if you are looking for a trendier and restyled version, it is worth tasting our bologna mousse on excellent white lasagne. Saffron, the king of our Lands, is used on several dishes for every season, for example tagliatelle with rabbit and saffron and the tasty first course of tagliatelle with asparagus, culatello ham and saffron. The pasta we serve our guests is always fresh, made by hand and in various formats to prepare dishes with a unique and stylish flavour.