Welcome to the Passatelli 1962 where art, cinema and culture have found their own soul. First Theater, in 1863, dedicated to the homonymous Orchestra Master Angelo, will be transformed into a multiplex in 1997 and then renovated in 2013 as you live it today If you suffer from food allergies or intollerances, check the most common food allergens on the menu 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 Celery This restaurant subscribes to the Slow 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, fishermen, 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 Spaghetti of prince Antonio De Curtis in art Totò Byzantium Emperor and Exarch of Ravenna Spaghetti mono grain “Felicetti* with fresh tomato, tomato sauce, a touch of burratina cheese and fresh basil 10,90 * Organic Pasta of durum wheat semolina Senator Cappelli bronze drawned Passatelli snacks small dishes that whet the appetite The great European hams: Mora romagnola 30 months, sheep 30 months (Val Camonica) Jamon Serrano 24 months (Spain), Mangalica 24 months (Hungary) 12,90 Caprese salad with Buffalo mozzarella 11,90 Parma raw ham 20 month seasoned and melon 9,90 Raw fassona beef carpaccio with flakes of Parmesan cheese 12,90 “Murbi” soft cheeses: Ricotta cheese, very soft Squacquerone cheese and fresh Raviggiolo cheese 6,90 “I sèc” three aged mil ks cheeses combined with honey and jams: Parmigiano Reggiano from white cows’ milk of Modena , Dolce Anita mature ewe’s cheese and mature goat’s cheese from Sardinia 7,90 The Passatelli (for curedtwo person) meats big dish Traditional mortadella from Bologna , Liberato Salami, Homemade 18-month-seasoned raw ham, Pork neck from Martina Franca , Pink salami from Bologna , Monte veronese d’Alpeggio (From Cows milk - Veneto), Squacquerone (From Cows milk - Romagna), Montebore (From Cows and goat milk - Piemont), salami wrapped in fig leave accompanied by cooked grape must,, and Lampascioni in oil (Tipical onion from Puglia) and apple mustard “Decio” 27,90 € The Vegetarian big dish Sweet and sour Treviso radicchio, fresh burrata in water, wild chicory and broad beans, vegetable meatballs, artichoke hearts, homemade wholemeal breadstick and Crescione with herbs 12,90 € Mixed cured meats served on chopping boards Romagna Butchery plate 12,90 Selection of cold cuts from the rural tradition of Romagna, thoroughly genuine, do not contain nitrates, preservatives and dyes, which bring to the table the flavors of the past and the goodness of simple things: seasoned pork cup, cured rolled bacon, local salami, sausage, 16/18 month local ham, squacquerone with candied figs, sweet and sour leeks. Parma Butchery plate 13,90 Products of ancient tradition typical of the Parma area: salame liberato ogm free, Parma ham 20 months, culatello’s bow, mariola salami , a flake of parmigiano reggiano 28 months “Red Cows” with Modena “Sigillo Oro” IGP balsamic vinegar by Italo Pedroni, “decio” apples bio mustard , sweet and sour pickles. Our local “piadina” is recommended to go with above plates. Just cured meats Culatello di Zibello dop the undisputed king of Italian pork-butchery (Emilia) 12,90 “Corona Ducale” 20 month Parma ham (Emilia) 7,90 Sheep Ham 30 months (Val Camonica) 10,90 Jamon Serrano Ham 24 months (Spain) 10,90 Mangalica Ham 24 months (Hungary) 10,90 Salame liberato without additives, GMO free, as it once was made (Emilia) 7,90 Mariola Salami - typical from Parma area (Emilia) 9,90 Fiocco del culatello - highly-regarded cured pork meat (Emilia) 9,90 Classic Mortadella in Natural bladder (Emilia) 6,90 Pink Salami from Bologna (Emilia) 6,90 Reported by Slow Food as “Local of Good Cheese 2017” for research, care and passion shown. Cheese dishes Served with jam, mustard, fruit jelly and honey “Small dish” 7,90 “Dolce Anita” aged pecorino (from sheep milk - Romagna) Fresh sheep ricotta with jam “The Dish” 9,90 Cave Emmental (from cow milk - Swiss), “Teodorico” aged hard paste pecorino cheese Brie de Meaux A.O.P. (from cow milk - France) with jam “The big Dish”. 13,90 Robiola di Roccaverano (Goat’s milk - Piemont), Sainte Maure (Goat’s milk - France) Brillant Savarin (Cow’s milk - France), Canestrato pugliese (Ewe’s milk - Puglia), Monte veronese di malga (Cow’s milk - Veneto), Stilton Blue (Cow’s milk - United Kingdom) It is recommended to follow a clockwise order to properly eat cheese Served with jam,Just mustard, cheese fruit jelly and honey Squacquerone cheese (Cow’s milk - Romagna) and caramelized figs 6,90 Fresh ewe’s Ricotta cheese with jam (Ewe’s milk- Romagna) 5,90 Raviggiolo cheese (Cow’s milk - Romagna) 5,90 “La dolce Anita” mature ewe’s hard cheese (Ewe’s milk- Romagna) 5,90 “Teodorico” mature ewe’s hard cheese (Ewe’s milk- Romagna) 5,90 Robiola cheese from Roccaverano (Goat’s milk - Piemont) 5,90 Canestrato pugliese (Ewe’s milk - Puglia), 6,90 Monte veronese di malga (Cow’s milk - Veneto), 6,90 Sainte Maure (Goat’s milk - France) 6,90 Brillant Savarin (Cow’s milk - France) 6,90 Cave Emmental (from cow milk - Swiss), 5,90 Stilton Blue (Cow’s milk - United Kingdom) 6,90 Our cheeses are almost all made with raw milk The Soups “Pasadèn” Passatelli in stock 8,90 “Ministrò cun i Pasadèn” Vegetables summer soup Romagna style with “passatelli” and fresh vegetables in season 8,90 “Caplèt in brod” Tortellini in stock 8,90 “Pasta” First courses hand-roll, with a rolling pin, from our “sfogline” “Tajadèl” Tagliatelle with meat ragoût Ravenna style 7,90 “Caplèt” Tortellini (filled pasta) with meat ragoût 8,90 “Gnoc” Ricotta gnocchi with vegetables and rabbit meat souce 10,90 “Turtel” ravioli filled with potatoes, bacon and stracchino soft cheese, souted with butter, nutmeg and parmesan flakes 10,90 “Tajulen” green noodles with culatello and roket 9,90 “Al Lisègn int è fòran” Lasagne 8,90 “Passatelli” vegetarian dishes “Strozaprit” Noodles with pesto “ravenna style” 9,90 (stridoli, rocket, pine nuts, shallots, EVO oil, parmesan cheese and the salt from Cervia salt pan Aubergine Parmigiana style 8,90 Big Passatelli salad 9,90 (mixed greens, tomatoes, lettuce, radishes, carrots, green beans, feta, small mozzarella balls, tuna, boiled egg, peas, dried tomatoes, balsamic vinegar) Greek salad 8,90 (red onion, cucumber, black olives, tomato, feta cheese, oregano) Passatelli Vegan Menu “Sol Vardura” Spelled cappelletti with pumpkin and almond filling 11,90 Spelled lasagna with seasonal vegetables 11,90 Tofu burger, seitan meatballs and seasonal vegetables 13,90 Tartlet, seitan meatballs and seasonal vegetables 12,90 Vegan Tiramisù 6,90 In the vegan proposals only Italian products GMO free and organic soy are used. Flavours from the sea Anchovies from the Cantabrico Rueda served with Baratte Le Gall butter 10,90 Marinated anchovies, sardines in oil and squid stuffed with Pimientos del Piquillo 12,90 Smoked swordfish carpaccio from the Pacific Ocean with pitted crushed Calabrian olives and organic sweet and sour onion with balsamic vinegar and honey 12,90 Passatelli with clams and zucchini 12,90 Carnaroli risotto with shrimps and lime 11,,90 Baked Shrimp and Calamari Skewers, 15,90 Octopus with salad E.V.O. oil with pitted crushed Calabrian olives garlic and parsley 12,90 Main courses Mixed grill of Romagna: pork ribs, bacon, pork neck, fresh sausages homemade, skewer with beef meat, mutton meat, Chicken and baked potatoes 14,90 Grilled sausages from the dark pig of Romagna and baked potatos 12,90 Grilled mutton meat of Romagna with tomatoes 14,90 Grilled pork liver pieces, baked with bay leaves and onions 13,90 Roast rabbit with garlic from Voghiera and baked potatoes with rosemary 13,90 Cockerel grilled with potatoes and rosemary 13,90 Pork ribs in bbq sauce cooked at low temperature with baked potatoes 12,90 Stuffed zucchini Romagna style 10,90 Schnitzel with french fries 10,90 Skewer of assorted meats with vegetables and rosemary potatoes 14,90 Sliced steaks and Passatelli 62 prime meat The sliced fillet of beef is usually served on a slate dish in order to keep the temperature steady and along “Nebraska” Flank Steak with salt: sliced fillet of beef with salt of Cervia from the Camillone salt pan 21,90 Nebraska” Flank Steak sliced fillet of beef Catalan style with plum tomatoes and Tropea’s onions 22,90 Sliced fillet of beef of scottona cow, with salt of Cervia from the Camillone salt pan , vegetables au gratin and baked potatoes 23,90 1 kg grilled T-bone steak 50,00 (Recommended for two persons) 1 kg