A history over a century long. It was the “La Caveja del Gallo” restaurant that hosted the last convivial of the Castel San Pietro-Medicina delegation of the Italian Academy of Cuisine. Located in the heart of Via Emilia, a stone’s throw from the bridge over the Sillaro, the ‘new’ version of the restaurant was born in 1973 when the young Gian Paolo Lucantini decided to acquire and attempt to relaunch the historic hotel-restaurant “Il Gallo”, as well a century of history and among the first refreshment and accommodation points in the spa city for those passing through the Via Emilia at the beginning of the century. Thus, with Lucantini at the helm, the hotel-restaurant became “Il Gallo da Paolo”, and following in his footsteps today are his wife Loredana and his children Monica and Matteo, supported in the catering sector by the Executive Chef Andrea Aiello, from Bologna born with many experiences in other regions and beyond the Alps before arriving at the “Gallo”.
Delegate Andrea Stanzani chose the “Gallo” for the April convivial to explore traditional Emilia-Romagna cuisine which can also count on a ‘sfoglina’ among the staff. The first spring event for the Castellano delegation opened with the “crispy Petronian Spiedone”, the “Fried Tortellino” and the “Soft courgette pie with parmesan fondue” as a trio of starters, and continued with a traditional encore consisting of “Passatelli in chicken broth” and “Fresh Gramigna cream and sausage”, then he turned to an equally traditional “Cotoletta alla Vecchia Bologna”. Closing, to focus on a classic from the Castellana-Imola area, with the “Rice cake”.
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