Iacobucci
Castel Maggiore, Italy
⭐1 Star
The Experience
From Michelin Guide
Housed in Villa Zarri, a historic family residence where one of the most famous brandies in Italy was created, this restaurant is home to chef Agostino Iacobucci, who creates a culinary bridge between his native Campania and the Bologna region. His dishes include a delicious rabbit alla genovese, a type of Neapolitan stew, served with a scamorza cheese and herb cream and topped with shavings of local black truffle. The impressive wine list boasts a selection of vertical labels including prestigious wines such as Sassicaia and Tignanello, with over ten different vintages available. The villa also offers a convenient car park and a delightful garden which is perfect for a stroll either before or after your meal.
Unique Things
From Visitor Experiences
Three unique/unconventional aspects of the Michelin-starred restaurant Iacobucci in Castel Maggiore:
Playful Welcome Gesture: The Black Sphere Treasure Chest
Chef Agostino Iacobucci begins the dining experience with a playful, hand-held black sphere that acts as a treasure chest for an eggplant parmigiana, designed to be eaten in one bite. This inventive amuse-bouche sets a tone of creativity and surprise right from the start.Culinary Bridge Between Campania and Bologna
The restaurant uniquely blends the culinary traditions of Chef Iacobucci’s native Campania with those of the Bologna region. This fusion is exemplified in dishes like rabbit alla genovese (a Neapolitan stew) served with local ingredients such as scamorza cheese, herb cream, and topped with black truffle shavings from Bologna.Historic Setting with a Garden and Brandy Heritage
Iacobucci is housed in Villa Zarri, a beautifully preserved 16th-century villa historically known for producing one of Italy’s most famous brandies. The villa’s garden offers guests a serene space to stroll before or after their meal, blending fine dining with a unique cultural and historic atmosphere.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Iacobucci in Castel Maggiore include:
Eggplant: Featured in a playful welcome dish, an eggplant parmigiana is served inside a black sphere meant to be eaten in one bite, showcasing creativity and homage to Italian tradition.
Slow-cooked lamb: Used in a croquette with crispy panko breadcrumbs, paired with a creamy bitter herb sauce to balance sweetness and bitterness, highlighting the chef’s skill in texture and flavor contrast.
Seafood elements (crab, mussels, sea urchins): Combined in a dish intensified by a bisque with curry pungency and citrus gel, demonstrating a sophisticated layering of flavors and freshness.
Comacchio eel: Treated with soy and citrus infusions, almond and pine nut cream, yuzu gel, ponzu, and tosazu, this ingredient exemplifies the chef’s finesse in balancing fatty components with acidity and umami.
Rabbit alla genovese: A signature dish bridging Campania and Bologna culinary traditions, served with scamorza cheese, herb cream, and topped with local black truffle shavings, representing regional heritage and luxury.
These ingredients are significant as they reflect Chef Agostino Iacobucci’s approach to blending regional Italian flavors with innovative techniques, emphasizing freshness, balance, and a sensory experience. The use of local and seasonal products, combined with creative presentations, defines the restaurant’s Michelin-starred identity.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Storico (10 courses): €180
- Degustazione (8 courses): €150
A La Carte
- Carpaccio di sedano rapa: €25
- Ventresca di tonno: €30
- Seppie nascoste nel brodo d'aglio: €35
- Tortello con ragù alla napoletana: €40
Desserts
- Babà a tripla lievitazione: €18