Every region has it's specialities and the famed one's have good named after them. Being in Bologna for business and not savouring it's traditional cuisine was a sin we were not ready to commit.
A few enquiries with local foodies we zeroed on to Ristorante Pappagallo - apparently the seat and home of traditional Bolognian fare. Finding Pappagallo is easy, ask for directions to the Due Torri (Two Towers) and turn right for Piazza della Mercanzia. Pappagallo's is situated at the footsteps of Loggia dei Mercanti , in all a 15 minute comfortable walk from Bologna Centro inclusive of swift window shopping on Via Della Indipenza.
Once inside you are in a warm textured, semi colonial , post war decor ambience with series of black and white pictures of Italian and Hollywood stars who apparently have dined and signed at Pappagallo's.
Friendly English speaking staff greet you with smiles and loaded with knowledge and pride of their exquisite bilingual menu.
We quickly set the ball rolling by requesting for the Venetian favourite - the bubbly Prosecco for Sarika and the seductively delightful Pignoletto - a high end local Bolognian produce, for myself and dived straight into the menu.
For starters or as the Italians like to call as Antipasti we ordered the highly recommended aged Zibello Ham served with parmesan mousse and a tangy tomato chutney. Predictably this winner ham from the Zibello commune was mouth wateringly excellent and slivered to perfection. The tomato chutney was an able foil to the well cured meat.
With the wine flowing, it was time to tune the taste buds to Tagliatelle in Bolognian style ragu - the signature dish of the region, city and of Pappagallo. The meat sauce was delectably understated, married in proportionate harmony with the ribbony Tagliatelle.
The maitre d' recommended us to venture off the menu and indulge in a white meat experience just arrived of a fresh hunt - Guinea Fowl in white grape sauce with ham wrapped asparagus stems. The pan roasted fowl was an ideal companion to the wines we were savouring but the asparagus stems seemed a trifle over boiled - but not to take away the merit of the white grape sauce blend with the guinea fowl away from Chef Ezio Salsini.
It was sheer greed and lust for fine Bolognese cuisine that we valiantly attempted to order not one but two of the recommended Italian dolci at Pappagallo's - The Sour black berry Semifreddo and the Lemon biscuit with mascarpone and strawberries. The Semifreddo - a half cold and non churned Italian ice cream was the highlight of the desserts we had with the right tang and punch being induced by biting into the juicy black berries.
The creme fraiche mascarpone was sheer indulgence tasting much unlike it's popular cousin the Tiramisu but was clearly overshadowed by the semifreddo which I put my money on for a repeat performance. The flavours were so commanding and everlasting that we forgo ed our end of the meal expresso to walk back to the hotel with memories of a par excellent meal.Top marks to the staff and the chef for an outstanding and exquisite meal - a must eat here recommendation for all visitors to Bologna.
Till the next time....
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