Dear Guest,by giving you a warm Welcome, we would like to inform

you that at our “Shopping Corner“ you can purchase wines, liqueurs and all the speciality foods on our menu.

Family BagAgainst waste. If the pot is too abundant ask the waiter the container

that will let you take home what you have advanced.

The Osteria Passatelli 1962 changes seasonnally its menu twice a year, both to guarantee always fresh food in

season and to promote traditional tastes.Fall-Winter menu: October/March

Spring-Summer menu: April/September

Service 1,50

This restaurant subscribes to theSlow Food Chefs’ Alliance / Presidia / Arca del Gusto

A network of chefs defending food biodiversity across the world. Chefs, from restaurants, bistros and street kitchens who support small producers, the custodians of biodiversity, everyday by using products from Presidia projects and the Ark of Taste, as well as local fruits, vegetables and cheeses, in their kitchens.

The project of Deans was created to protect small quality productions made according to practices traditional farmers, fi shermen, butchers, herders, cheesemakers, bakers and vintners. It is a concrete model based on the quality and retrieval of knowledge traditional. Saving products and reinforce good local economies. www.fondazioneslowfood.it/presidi

The Ark of Taste is a catalog of products that belong to the culture and traditions of the world and are in danger of disappearing. www.fondazioneslowfood.it/arca

The Ark of Taste is a catalog of products that The Ark of Taste is a catalog of products that The Ark of Taste is a catalog of products that belong to the culture and traditions of the world and belong to the culture and traditions of the world and belong to the culture and traditions of the world and The Ark of Taste is a catalog of products that belong to the culture and traditions of the world and The Ark of Taste is a catalog of products that The Ark of Taste is a catalog of products that belong to the culture and traditions of the world and The Ark of Taste is a catalog of products that

are in danger of disappearing. are in danger of disappearing. are in danger of disappearing. belong to the culture and traditions of the world and are in danger of disappearing. belong to the culture and traditions of the world and belong to the culture and traditions of the world and are in danger of disappearing. belong to the culture and traditions of the world and

www.fondazioneslowfood.it/arca www.fondazioneslowfood.it/arca www.fondazioneslowfood.it/arca are in danger of disappearing. www.fondazioneslowfood.it/arca are in danger of disappearing. are in danger of disappearing. www.fondazioneslowfood.it/arca are in danger of disappearing.

The project of Deans was created to protect small The project of Deans was created to protect small quality productions made according to practices quality productions made according to practices The project of Deans was created to protect small quality productions made according to practices The project of Deans was created to protect small

traditional farmers, fi shermen, butchers, herders, quality productions made according to practices traditional farmers, fi shermen, butchers, herders, quality productions made according to practices

A network of chefs defending food biodiversity across A network of chefs defending food biodiversity across A network of chefs defending food biodiversity across the world. Chefs, from restaurants, bistros and street the world. Chefs, from restaurants, bistros and street the world. Chefs, from restaurants, bistros and street A network of chefs defending food biodiversity across the world. Chefs, from restaurants, bistros and street A network of chefs defending food biodiversity across A network of chefs defending food biodiversity across the world. Chefs, from restaurants, bistros and street A network of chefs defending food biodiversity across

kitchens who support small producers, the custodians of kitchens who support small producers, the custodians of kitchens who support small producers, the custodians of biodiversity, everyday by using products from Presidia biodiversity, everyday by using products from Presidia kitchens who support small producers, the custodians of biodiversity, everyday by using products from Presidia kitchens who support small producers, the custodians of kitchens who support small producers, the custodians of biodiversity, everyday by using products from Presidia kitchens who support small producers, the custodians of

If you suffer from food allergies or intollerances you’re asked to report it to our staff which will supply you informtion about foods

containing allergic substances

the most widespread food allergens

CEREALS CONTAINING GLUTEN AND DERIVATIVES

SOY AND SOY-BASED PRODUCTS

SESAME SEEDS AND PRODUCTS BASED ON SESAME SEEDS

DRIED FRUITS AND NUTS AND THEIR PRODUCTS

EGGS AND PRODUCTS BASED ON EGGS

MILK AND MILK-BASED PRODUCTS (INCLUDING LACTOSE)

FISH AND PRODUCTS BASED ON F ISH

CRUSTACEANS AND PRODUCTS BASED ON SHELLFISH

MOLLUSC AND PRODUCTS BASED ON MOLLUSCS

SULPHUR DIOXIDE AND SULPHITES IN CONCENTRATIONS HIGHER

THAN 10 MG / KG OR 10 MG / LT

Passatelli snackssmall dishes that whet the appetite

Pork scratchings, dried sausage and ewe’s cheesefrom Romagna fl avoured with Burson wine 6,90

Fried meatball 6,90

“i murbi” soft cheese: Squacquerone cheese, fresh Raviggiolocheese and creamy Gorgonzola blue cheese 6,90

“i sèc” mature cheese from three kinds of milk, served with honey and jam: Parmesan from white cows’milk of Modena , Dolce Anita mature ewe’s cheese and mature goat’s cheese from Sardinia 7,90

Culatta ham served with shavings of 24month aged Parmesan cheese from white modena’s cow and balsamic vinegar “Sigillo Oro” I.Pedroni 9,90

Ham tasting:Homemade raw ham, Parma ham and ham from the dark pig of Romagna 9,90

Buffalo Roast beef with parmesan shavings and and balsamic vinegar 13,90

The Passatelli cured meats big dish (for two person)

Traditional mortadella from Bologna , Liberato Salami,Capocollo pork cold cut from Martina Franca ,

Homemade 18-month-seasoned raw ham, Cooked ham “that really tastes of ham”,

Pecorino Cheese from Osilo (From ewe’s milk - sardinia),

Squacquerone cheese (From Cows milk - Romagna), Montebore (from cow’s milk - Piemont),salami wrapped in fi g leave

accompanied by Saba dressing (cooked grape must), and pickled onions in oil

26,00euro

Mixed cured meats served on chopping boardsWith cutting boards is recommended the combination withTirli bread

The Gourmet’s style “Passatello” 10,90A selection of traditional cured meats from the Emilia Romagna region to bring old and simple tastes to the table: pork scratchings seasoned pork neck, salami, dried sausage, homemade 18-month-seasoned raw ham, squacquerone soft cheese and sweet and sour onion

The “Passatello” from Parmaís pork-butcher’s 12,90Old traditional and typical food of Parma area: Liberato salami, 20-month-seasoned Parma ham,“Fiocco di culatello” raw ham, “Mariola” salami , seasoned rolled bacon and 28-month-mature parmesan cheese from red cows milk with balsamic vinegar “Sigillo Oro” by Italo Pedroni and pickled onionsin honey and balsamic vinegar.

Il “Passatello “ di Mora Romagnola 16,90Rich and complex tastes to rediscover: the dark pig has got a tenderbut firm and fatty meat which can be appreciated as: salami, driedsausage, seasoned rolled bacon, seasoned pork lard, seasoned pork neck and mixed pickle.

Just cured meatsDop Culatello ham from Zibello (the king in the italian ham tradition) 11,9024 month seasoned ham from the dark pig of Romagnawith salt of Cervia 11,9020-month-seasoned Parma ham “Corona Ducale” (Emilia) 7,90Salami from the dark pig of Romagna 7,90Seasoned rolled bacon from the dark pig of Romagna 7,90Seasoned pork neck from the dark pig of Romagna 7,90Liberato salami (without additives, GMO free) 7,90Knife cut “Mariola” Salami (Emilia) 9,90The “Culatta, a culatello raw ham from pork thighs (Emilia) 9,90Traditional mortadella stuffed in natural pork casing 6,90Capocollo pork cold cut from Martina Franca 7,90

Reported by Slow Food as “Locale del Buon Formaggio 2017” for research, care and passion.

Cheese dishesServed with jam, mustard, fruit jelly and honey

“The small dish” 6,90Mature ewe’s cheese “Dolce Anita” and fresh ewe’s ricotta cheese with jam

“The dish” 8,9028-month-mature parmesan cheese from red cows’ milk , ewe’s cheese from Romagna fl avoured with Burson wine and Monte Veronese d’Alpeggio cheese

“The big dish”. 12,90Rugoso (Buffalo milk lombardia), Comtè AOC (cows milk francia),Testun refi ne with grape must (cows milk - piemont), Monte Veronese d’Alpeggio (cows milk -Veneto). Ewe’s cheese Ennese with safran and pepper (sicily), Stilton Blue (cows milk - GB)

It is recommended to follow a clockwise order to properly eat cheese

Just cheese Served with jam, mustard, fruit jelly and honey

Squacquerone cheese (from Romagna) and caramelized fi gs 5,90Fresh ewe’s Ricotta cheese with jam (from Romagna) 5,90Raviggiolo cheese with extra virgin olive oil and pepper (from Romagna) 5,90Ewe’s cheese from Romagna fl avoured with Burson wine 5,90“La dolce Anita” mature ewe’s hard cheese (from Romagna) 5,90Parmesan cheese from red cows’milk 28 month (Emilia) 6,90 Parmesan cheese from white cows’ milk of Modena (Emilia) 6,90 Seasoned goat’s cheese from Sardinia 6,90Rugoso di bufala ((from buffalo’s milk - lombardia) 6,90Ennese Ewe’s cheese fl avoured with safran and black pepper (sicily) 6,90Pecorino Cheese from Osilo (From ewe’s milk - sardinia), 6,90Testun refi ne with grape must (cows milk - piemont) 6,90Montebore (cow-ewe milk Piemont) 6,90Creamy Gorgonzola blue cheese (cows milk-lombardia) 6,90Salted ricotta cheese (ewes milk -sicily) 6,90Monte Veronese di Malga (cows milk -veneto) 6,90Comtè (cows milk - france) 6,90Stilton Blue (cows milk - GB) 6,90

The Soups “Pasadèn” Passatelli in stock 8,90

“Caplèt in brod” Tortellini in stock 8,90

“Sbrofa Berba” Maltagliati (had made pasta) with beans 7,90

“Pasta” First courses “Tajadèl” Tagliatelle with meat ragoût Ravenna style 7,90

“Caplèt” Tortellini (fi lled pasta) with meat ragoût 8,90

“Urciò”Ravioli with butter, sage and parmesan fl akes from red cow’s milk 9,90

“Curzul” thick spaghetti-like egg pasta with rabbit meat sauce 9,90

“Gnoc” Potato gnocchi with mushrooms and thyme 10,90

“Strozaprit” Strozzapreti pasta with sausage and sangiovese wine 9,90

“Bigul”bigoli made of polenta with vegetables, fondue of parmesan cheese and culatello 9,90

“Risot” Rice with EVO oil with Parmesan and herbs 8,90

“Lisagn” only on Sundays we make lasagna 8,90

“Passatelli” vegetarian dishesSeasonal vegetables omelette with balsamic vinegar 7,90

Field herbs salted in pan 8,90

Stewed vegetables 7,90

Salad and vegetables from our generous buffet 8,90

Big Passatelli salad 9,90(mixed greens, tomatoes, lettuce, radishes, carrots, green beans, feta, mozzarella balls, tuna, boiled

egg, peas, dried tomatoes, balsamic vinegar)

Passatelli Vegan MenuVegan lasagna 8,90

Veggie grain burger with beetroot and vegetables au gratin 12,90

Vegan spit with baked potatoes 12,90

Passatelli from the seaPassatelli with clams 12,90

Marinated anchovies, sardines in oiland squid stuffed with Pimientos del Piquillo 11,90

Anchovies from the Cantabrico Rueda served with Baratte Le Gall butter and Tirli bread baked in a wood oven 10,90

Carpaccio of smoked tuna from Atlantic sea,with pitted Calabrian olives, and sweet and sour onion 12,90

Shrimp and Calamari Skewers, baked 14,90

Main coursesMixed grill of Romagna (pork ribs, bacon, pork neck and sausages) 11,90

Grilled sausages from the dark pig of Romagna and polenta 11,90

Grilled mutton meat of Romagna with tomatoes and rosemary 13,90

Grilled pork liver pieces, baked with bay leaves and onions 12,90

Roast rabbit with garlic and baked potatoes with rosemary 13,90

Donkey stew with fried polenta 14,90

Stewed meatballs with peas 9,90

Pork shank with roasted potatoes 13,90

Mixed meat (beef, pork, chicken) and vegetable skewerserved with baked potatoes 13,90

Sliced steaks and Passatelli 62 prime meat “Nebraska”Flank Steak sliced fi llet of beefwith salt of Cervia from the Camillone salt pan 18,90

Nebraska”Flank Steak sliced fi llet of beef with fresh and caramelized citrus fruits 21,90

“Nebraska”Flank Steak sliced fi llet of beef with mushrooms 22,90

Sliced fi llet of beef of scottona cow, with salt of Cervia from the Camillone salt pan vegetables au gratin and baked potatoes 22,90

1 kg grilled T-bone steak from Romagna’s cow 50,00 Recommended for two persons

1 kg grilled young cow chop 40,00Recommended for two persons

500gr grilled buffalo chop 24,90 Grilled beef fi llet 22.90

The sliced f illet of beef is usually served medium on a slate dish in order to keep the temperature steady and along

with a vegetable au gratin and baked potatoesMeat is accompanied by a selection of salt and pepper

from all over the world.

Side dish“cuntòran”

Roast potatoes Osteria’s style 4,50Gratin of vegetables Ravenna style 4,50Roasted onions Osteria’s style 4,00Fresh mixed salad 4,00

Piadina and breadfreshly made by our “sfoglina””

Classic Piadina 1,00Piadina flavored with sangiovese wine 1,20Piadina with flour made from ancient grain“Gentil Rosso” 1,50 Piadina gluten free 2,50

Tirli’s bread made from ancient grain and cooked in a wood oven

DessertsAsk for the mouth-watering Dessert Menu that also includes a

list of recommended wines served by the glass.

DrinksOxigenia purifi ed water, sparkling and still 0,75 lt 1,50This choice was made on purpose, with the aim of protecting the environment

Ask for the wineand spirits list

The CoffeeEspresso coffee, Krifi selection 1,40Decaffeinated coffee 1,40 Barley coffee 1,40

We present some of our suppliersANTICA ARDENGA The small business Antica Ardenga produce small quantity of cured meats in the

the North-East part of the province of Parma in the same original way pork butchers once used to make..

THE DAIRY FACTORY BUON PASTORE located in the park of the Po Delta, supplies local products

at zero kilometers thus providing a short food supply chain of distribution, directly from the producer

to the consumer.

GRANA D’ORO raises the red patched Reggiana breed cattle whose milk is traditionally used

in the production of Parmigiano Reggiano .The best parmesan is made starting from the milk of the

two autochthonous breeds: the Reggiana’s breed red cow and the Modenese’s breed white cow.

ITHE DAIRY FACTORY “ROSOLA” in Zocca (MO) supplies us with the organic 24-month-mature

Parmigiano Reggiano that we use in the tortellini filling. Moreover, some years ago, they restarted

to produce the parmesan from white cows’ milk.

THE EQUINA BUTCHERY VERLICCHI in Lugo (Ra) is def inetely the best equine butchery in Romagna.

They have been working in this f ield for years. They work all kinds of meat and prepare cuts in a variety

of ways

IL TAGLIERE is a small f irm that selects the best cheeses and speciality food that recall us the

old tastes and old handcrafted practices.o.

THE PEDRONI FAMILY, has been dealing with food for 152 years: they run an osteria, they produce

wine and the traditional balsamic vinegar of Modena to savour with its faithful companion, the

parmesan, from the white cows’milk of Modena.

bonfatti bologna provides us mortadella

The farm “The Sunflower” is located on the hills of the town of Albinea a few kilometers from

Reggio Emilia. The farm breeds in semi-wild buffalo males of Mediterranean race born exclusively in

Italy. the high digestibility of buffalo meat is especially suitable for diets, for athletes, the elderly

and children.

berti piero di forlimpopoli provides us rabbit

Off icine Gastronomiche Spadoni provides us The dark pig of romagna

coop agricola romagnolcarni provides us capons

proni e zaccherini provides us mutton

the extra virgin olive oil “passatelli selection” comes from frantoio paganelli santarcangelo (fc)

the wine vinegar “made with slow approach to chip” is provided by leonardo spadoni.

balsamic vinegar from acetaia italo pedroni in nonantola (mo)

the salt comes from cervia saltwork and guerande saltwork in camargue (fr)

the eggs are from free-range hens,

principals and other meats directly from the manufacturer.