Agriturismo La Roverella - ZOLA PREDOSA

Returning from anlessandro and annalisa is an experience that involves palate and curiosity. without getting away from the tradition that distinguishes the area, the dishes of the chef are rich in research, passion and competence. the room is cozy, clean and the tables are adequately spaced. you will find the wines of the annexed cellar and many natural wines. among the dishes proposed, risotto with black cabbage and blue goat delighted us. delicious the guinea fowl and the initial butter, served with a special bread. We have to come back more often.

It was nice to come back after a long time. alessandro and anna can welcome you with warmth and professionalism. the food ever more good, excellent ducks. the wines matched with the mastery, excellent.

We were pleasantly surprised by this farm, offers a complete vegan menu as an alternative to the traditional one (in both cases there is no à la carte menu). some vegan dishes are also part of the other menu and I really like it. the alessandro chef is an active author of tempeh (excellent) and many other delicacies made with local organic ingredients. interesting wine paper with natural labels of the company is a selection of similar bottles from all over Italy.

The Roverella stands out for its innovative approach to the kitchen, skillfully rooted in the local tradition. The menu, a careful selection that celebrates the products of the territory through modern culinary techniques, promises a unique sensorial journey. The attention to details, from the presentation of the dishes to the reception, makes every visit a memorable experience. This place is an unmissable destination for those looking for a research kitchen, able to surprise and delight even the most demanding palates.

We had dinner one Saturday night and we were in four. We took the mandatory menu (if so you can define) consisting of 5 courses. The first course was a bread with a tasteless pesto. A miserable flow that is not worthy of being first flow. The pesto was insufficient compared to the amount of bread brought. The second course was a spicy salad but spicy was not written in the menu so an unpleasant surprise. Except that the second course was a fruit salad The third course consisted of about 100 grams of eggplant and it was the dish we enjoyed most. The fourth course was a miserable portion of roastbeef in which fishing exceeded the quantity of meat by far. Finally, the dessert consisted of a sour apricot cream with almond milk. The consistency of the same was liquid and the sweet without balance. I strongly disagree, at the end of the dinner we were hungry and spent 50 euros per head. The wines are discreet.