Colpa Di Alfredo

Colpa d'Alfredo

Old recipes and mouth-watering flavors

Already in 1925 the grandmother had a secret recipe, "not fat and lard used in cooking, and baking on baking stone"....
Hers "Tigelle" were so fragrant....and Hers "Fried Crescentine" softer and tasty.

Amazing...
... 30 years after, the family tradition continues....
 

THE "MORA ROMAGNOLA" SALAMI IT IS COMING!
Slow Food Presidium, "Mora Romagnola" is a Native pig breeds reared in the wild or semi-wild in the hills of Faenza. Sipide the meat is soft but at the same time compact, the result of an increase with more time and a natural diet.
Request a special dish with our Salumi Salami Mora Romagnola, Tuscany Lard, Mortadella DOP Bologna and "Scopettino Cheese" (high quality cheese).