Casa Mazzucchelli

At certain times of day, the tempting aroma of freshly baked bread greets you as soon as you step into this restaurant, leaving you in no doubt as to the nature of the restaurant’s newest venture. Other dishes are also baked in the oven here, such as wild boar served with a red wine babà and sage mayonnaise. There are two tasting menus available (Attimi di cucina and Momento contemporaneo), both of which showcase traditionally influenced cuisine full of distinct flavours.

A Restaurant that Smells Like Bread

• Fresh baking is not background, it is the first impression, and the oven shows up in the cooking too.

Chef and Family-Led House

• Aurora Mazzucchelli leads the kitchen, with a service and wine programme run as a family project.

Dining Room with Garden and Orto Views

• Big windows look out onto the green hills outside Bologna, with a warm, refined interior.

Signature Ingredients

• Bread and leavened doughs (lievitati): The restaurant’s identity sits at the intersection of high-end cooking and baking.
• Grains and flour: A pantry built around wheat and fermentation, not just as a side, but as a structure for courses.
• Wild boar: A house reference dish, roasted and paired with red wine babà and sage mayonnaise.
• Natural-leaning wine producers: The cellar is curated as part of the experience, designed for unusual pairings.

Tasting Menus

• Two tasting menus, built around a modern Italian backbone and a serious baking culture.
• Bread and oven work are part of the point, you smell it as soon as you walk in.

Kitchen signatures

• Wild boar, baked, with red wine babà and sage mayonnaise

Menus evolve with season and the kitchen’s baking schedule.