Slow Food is not a sticker on the door. It is a way of choosing: giving time to preparations, paying attention to biodiversity and building direct relationships with the people who grow, breed and make the ingredients.
The Slow Food Alliance of Chefs
The Zabariona is part of the Slow Food Alliance of Chefs and has appeared in Osterie d’Italia for five consecutive editions, from 2022 to 2026.
Presidia and local biodiversity
The menu highlights products linked to fragile territories and traditional knowledge. The Mora Romagnola pig is central, alongside local cheeses, heritage grains, Romagna shallot and seasonal wild herbs.
A cellar with the same values
Independent growers, clear agricultural work and fair prices guide the wine list. This approach received the Spirito Slow Award at Slow Wine Fair Bologna 2026.
Taste the idea
Read the menu, check today’s specials and book your table online.
