Could you please tell our community a bit about yourself and what you do?
Until I turned forty I was a manager in a leasing company. I used to write as a hobby, then I decided to make it a job and now I travel mainly around Italy and Europe to find new places to test, taste and describe to my readers. My focus is on hotels and restaurants, about 300 each year, but I usually write also about wine, that’s why I also visit many wine producers.
What are you currently working on or excited about?
Beyond travelling, I am working on a podcast called Il Giro d’Italia in 80 ristoranti (a play on words on Around the World in 80 days), where I talk with chefs about lesser-known restaurants.
How would you describe the restaurant scene in Bologna at the moment?
I think Bologna is not a particularly innovative town, from this point of view. Anyway the level of restoration has grown a lot in the last few years, with many interesting restaurants, basically focused on tradition but with some amazing exceptions.
What are three restaurants in Bologna you particularly enjoy, and why?
Scacco Matto Agli Orti
Set within a beautifully restored former convent with a secluded garden in the heart of Bologna, Scacco Matto agli Orti reflects Mario Ferrara's mature culinary vision. He blends his Lucanian roots with Emilia-Romagna traditions in a refined, vegetable-driven cuisine that I appreciate for its elegance, harmony and strong sense of taste.
Al Cambio
Al Cambio is where Piero Pompili, one of Italy's finest hosts, has turned hospitality into an art form. Rooted in Bologna's culinary heritage, the restaurant is renowned for its impeccable service and iconic seven-layer green lasagna, a benchmark of the city's traditional cuisine by chef Matteo Poggi.
Oltre.Bologna
Oltre.Bologna showcases chef Daniele Bendanti's personal vision of contemporary Bolognese cuisine. Drawing on local ingredients and experiences gathered through his travels, he delivers cooking that is precise, thoughtful and unmistakably his own, creating contemporary dishes that convey Bologna’s tradition through a new perspective.
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Are there any hidden gems in Bologna you would like to highlight?
Doppio Civico - Coffee & Bakery
A contemporary bakery and coffee shop loved by locals, known for excellent viennoiserie, carefully crafted pastries and a relaxed, neighborhood atmosphere. It's slightly off the tourist trail and well worth seeking out.
Allegra - Bar & trattoria
A lively all-day spot combining artisan baking, specialty coffee and seasonal cooking. It captures Bologna's newer, more informal food scene while remaining firmly rooted in quality.
Forno Brisa Galliera - Bakery & Specialty Coffee
No longer exactly a secret, but still one of the city's defining artisan bakeries. Excellent sourdough bread, outstanding pastries and specialty coffee make it a benchmark for Bologna's modern bakery culture.
Which food cities around the world inspire you the most, and where do you like to eat when you're there?
I love London and I had a great experience with Santiago Lastra at Kol; I had wonderful dinners in Vienna, both at Doubek and at Z’som and one of my favourite cities in the world is Rome: when I happen to be there I really like to eat at both Acquolina and Imàgo at the Hassler, but I also love to stop at Il Pagliaccio.
What is your favourite dish, and where would you like to have it?
I don’t have only one favourite dish, but if I should name one, it would be the carbonara made by Sarah Cicolini at SantoPalato, in Rome.
Is there an up-and-coming chef you think is doing great things?
I think Richard Abou Zaki at Retroscena in Porto San Giorgio will be one of the greatest chefs in the future: menu after menu he is gastronomically growing a lot.
Is there a food expert or curator whose restaurant recommendations you would particularly want to hear?
There is no one in particular, although I like getting peculiar suggestions from each one I follow to explore places all over the world.
