San Domenico

Valentino Marcattilii e Massimiliano Mascia

San Domenico was one of the first restaurants to promote a style of cuisine found in noble families, away from its original context, and the first example of Italian cuisine to be awarded three stars by the New York Times in 1988. But this is not the only reason why people like to come to this restaurant, overlooking an elegant piazza in the historic centre of Imola: this eminently solid legacy has been taken over and made even more creative by the young Massimiliano Mascia, who lapped up all he could learn about French cuisine from his uncles Valentino and Natale Marcattilii, adding a modern, personal touch to his Emilian recipes. The great classics like the Briquette of foie gras with black truffles, Mollet egg in white bread crust and homemade Tortellini help to relinquish nostalgia for the good old days, and reassert the typical flavours from these lands, to be savoured in a decidedly refined environment. Guinea-fowl Ravioli and cabbage with Marsala sauce and black truffle from Norcia and Amberjack marinated with yuzu and gin and tonic spray are a hint of great things to come at the very top of the gourmet rankings.

San Domenico

Via G. Sacchi, 1 40026 Imola (BO)
Tel. +39 0542 29000
www.sandomenico.it

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Closed Sunday dinner time and all day Monday. From June to August: Saturday lunchtime, all day Sunday and Monday
Holidays A few days in January and 2 weeks in mid-August
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