Regional cuisine from the Emilia-Romagna region of Italy is faithfully recreated here. Especially prized are the meatballs and ragu the chef learned from a nonna during his apprenticeship. ‘Cappelletti‘, a kind of ravioli whose name means ‘little hats’, have a charming appearance and a rustic, home-style taste; enjoy them with a wine chosen by the proprietor, and it will conjure up images of an Italian dinner table.