Amerigo

Amerigo

In Savigno, among the hills of Bologna, you don’t easily end up at Amerigo by chance. You come here with the specific intention of stopping at this village trattoria, where the owner — the grandson of Amerigo and Agnese Bettini — has carried on the family legacy without turning it into nostalgia. Alberto, quiet and at times somewhat gruff, fiercely guards his family traditions, as well as the years he has spent meticulously researching the wines and ingredients of the region. At Amerigo, tradition is not a formula to be repeated, but something to be continually questioned and explored. Show him genuine interest and curiosity, and Alberto is happy to share his immense knowledge. Alongside recipes rooted in memory, Alberto gently pushes the boundaries of tradition with simple dishes that let the ingredients speak for themselves: fresh pasta is still rolled out by hand with a rolling pin, tortellini are served in a broth made from an old hen, and tigelle meet Parmigiano in the form of ice cream and Aceto Balsamico. The onion sauce that simmers for days — the local version known as friggione — becomes the filling for ravioli. Then there is the “Amerigo” Egg: a creamy purée topped with a cloud of baked egg white, hiding a still-creamy yolk, enhanced with Parmigiano cream and a generous shower of white truffle or scorzone. An everyday ingredient becomes one of the restaurant’s signature dishes. The result is a cuisine that never has to choose between rusticity and elegance. The spaces tell the same story of continuity: you enter through the Bottega, inspired by the grandfather’s old grocery shop, and can extend the experience by staying at the Locanda.

Amerigo is a place where memory isn’t preserved: it lives on.