Ca' Matilde

Functional rationality, simple materials such as iron and wood, and essential but decisive lines are the distinguishing features of this beautiful restaurant with a pleasant courtyard, immersed in the green Matilda lands, where relentless gastronomic research brings dishes to the table that are both modern and rustic. The cuisine of Vezzani, chef-patron, has its basis in the Reggio Emilia tradition, which he enriches with many combinations with the self-produced vegetables from his home organic vegetable garden. The five surprise tasting itineraries - ‘Gli Intramontabili’ (a tribute to the territory often paired with the best Lambrusco wines), ‘Oltremare’ (inspired by the scents of the sea), ‘Terramadre’ (the expression of the place) “Cielo” (a journey between sea and land) and the vegetarian menu ‘Hortus’ - are an invitation to play, letting oneself be guided in the discovery of combinations, scents and seasonality.

A Garden-Centric Philosophy

• Ca' Matilde emphasizes a farm-to-table approach, with Chef Andrea Incerti Vezzani personally cultivating the restaurant's garden, ensuring that the ingredients are fresh and locally sourced.

Seasonal and Health-Conscious Menus

• The restaurant's menu features refined interpretations of traditional Emilian-Romagna dishes, with a strong focus on health and balance, including seasonal vegetarian options and creative desserts.

A Culinary Experience Rooted in Emotion

• Each dish at Ca' Matilde is designed to evoke emotions, transforming nature and memory into a sensory experience, reflecting the chef's deep connection to the land and its traditions.

Signature Ingredients

• Herb-filled tortelli: A traditional Emilian dish that showcases the restaurant's commitment to local culinary heritage. These pasta parcels are filled with fresh herbs from the restaurant's own garden, providing a vibrant and aromatic flavor profile.
• Culatello: A prized cured meat from the Emilia-Romagna region, known for its delicate flavor and melt-in-the-mouth texture. It is sourced from local producers and served as part of a charcuterie selection, highlighting the region's rich gastronomic traditions.
• Bomba di riso: A unique rice dish that reflects the chef's innovative approach to classic recipes. Made with high-quality Arborio rice, it is prepared with seasonal vegetables and local cheeses, creating a comforting yet refined dish.
• Seasonal vegetables: Sourced directly from the restaurant's garden, these vegetables are integral to the menu, ensuring freshness and flavor. The chef emphasizes their use in both vegetarian options and as accompaniments to meat dishes, celebrating the local terroir.
• Creative desserts: Featuring ingredients like local fruits and artisanal cheeses, these desserts are crafted to provide a balance of flavors and textures, often incorporating elements from the garden to enhance the dining experience.