Zabariona’s cooking begins with Romagna and everyday craft: handmade pasta, rural recipes, Adriatic fish, traceable ingredients and the rhythm of the seasons. Andrea Rondinelli researches dishes passed down by the azdore and returns them to the table without turning them into folklore.
Egg pasta and rediscovered recipes
Curzul, cappelletti, passatelli and Urciôn belong to different places and occasions. Curzul are a handmade egg pasta, cut into thick, irregular strands and served with Romagna IGP shallot and Mora Romagnola guanciale or, in the Faenza version, with mutton ragù.
Sucialesta is a recovery dish made from the previous day’s polenta, beans and lardo or other flavourful cuts of pork. It is a rare recipe from the Ravenna countryside, reconstructed through local testimony.
Ingredients with a clear origin
Mora Romagnola pork, Squacquerone di Romagna DOP, Po Delta IGP rice, Cervia salt, wild herbs and Adriatic fish enter the kitchen when season and availability allow. The menu changes because the market, the sea and the producers’ work change too.
A living tradition
Tradition is not a fixed list of famous dishes. It means understanding gestures, ingredients and context, then cooking them carefully today. Alongside the classics, the daily specials make room for lesser-known seasonal recipes.
The cellar
Romagna is the starting point, not a boundary. The list brings together small artisan growers from Italy and Europe, with particular attention to organic, biodynamic and natural farming. Explore the cellar and full wine list →
