Trattoria da Vanes by Massimino Via Nazionale 238 40060
Pianoro fraz. Livergnano
tel. 051 77 88 33
www.trattoriavanes.com finally a meeting of the Stonecutters worthy of the name! After three holes in the water (the last we have not even reported) we tried this restaurant recently changed ownership (September 2009). It lies along the road of Futa, in a beautiful hilly area just outside of Bologna. The sign outside reads "Restaurant by Vanes - crescentine and mushrooms, but now Vanes is no longer in the kitchen and also the specialties have changed the recipes from restaurant dishes at home have made room for more original.
we are greeted with an appetizer consisting of a
chickpea flour fried of which only the mouth end of the Grand Master acknowledges without hesitation the basic ingredients, accompanied by a glass of prosecco. There are also several small baskets with warm loaves of different types (sesame, poppy , milk) and bread sticks, all homemade.
Then, the first encore.
The Macaroni carbonara with fresh vegetables saffron sauce, with carrots, zucchini, fennel, are truly a great start, to be awarded by brushing the plate with these loaves.
Next,
Passatelli dry fried with onions and baked ham. This rate is to be tested, with well-toasted ham and the unique flavor of passatelli, local specialties made from bread crumbs, Parmesan cheese and eggs cooked in meat broth (must-know
). stone guest
Our youngest has eaten instead
Tortelloni with butter and sage, with rough puff and big, but worthy of mention. The
former have been accompanied by a
Trebbiano Chardonnay Rubicon, the winery IGT
Valentine : a white definitely not at the level of the kitchen, although not bad.
The second encore:
Bolognese cutlet , tasty and far from that brick that some local propinano and
duck breast fillets with a sauce of olives and orange, from lightly cooked meat and much appreciated by all.
outlines how they served us French fries a bit 'different , fried with the skin and flavored with herbs, pepper and chicory .
To accompany the second, a Sangiovese Merlot
Rubicon, the winery always
Valentine . This, too, albeit more pleasant white, not at the level of the kitchen.
Finally the desserts: Yoghurt
passion fruit and pear Bavarian
.
The menu was entirely Massimino suggested by the chef in advance and was much appreciated by us all, each with their favorite courses.
The only downside was the wine, but it is considered that the proposed menu was specified as "house wine, 1 bottle every 3 people." The "house wine" is usually a table wine that at best is barely drinkable. This is not the case: it is decent but not bottled wine of special quality and that, next to a kitchen of a good standard, is miserable figure. However it is considered that the walls of bottles we have seen several: spend a little more confident that we can drink good as it is eaten. By the way: the whole menu, dessert, coffee and grappa understood, we spent € 35, with a quality / quantity / price to be impressive.
This time we have unfortunately not led the Holy Calibre with us, so the photo does not show the true size of the portions. We assure the reader that the Divine but also protected us kindly and we left the table much more than satiated and satisfied, but without any feeling of tightness and heaviness that follows some hearty lunch.
Grand Master: Master of Ceremonies Mysophormoticus
: Paerthycus
Members present: economicus, Thysicus, Eurhythmicus
we are greeted with an appetizer consisting of a chickpea flour fried of which only the mouth end of the Grand Master acknowledges without hesitation the basic ingredients, accompanied by a glass of prosecco. There are also several small baskets with warm loaves of different types (sesame, poppy , milk) and bread sticks, all homemade. 
Then, the first encore. The Macaroni carbonara with fresh vegetables saffron sauce, with carrots, zucchini, fennel, are truly a great start, to be awarded by brushing the plate with these loaves. 
Next, Passatelli dry fried with onions and baked ham. This rate is to be tested, with well-toasted ham and the unique flavor of passatelli, local specialties made from bread crumbs, Parmesan cheese and eggs cooked in meat broth (must-know ). 
The second encore: Bolognese cutlet , tasty and far from that brick that some local propinano and duck breast fillets with a sauce of olives and orange, from lightly cooked meat and much appreciated by all. 
