The idea of opening a version of the “Cerina sul mare” restaurant was already in the mind of grandmother Alba Veneti who in 1965 founded the historic restaurant in Cesena in the small circle of San Vittore, where Bper is now located. An idea that never took shape for many reasons, and which this year, however, turned into reality. “Those things happen – explains Alessia Torri, current manager of the San Vittore restaurant and youngest daughter of Lalla Dallara, one of Alba Veneti’s three daughters (Lalla, Rosanna and Graziella) -. And I must say that I am also very happy of how it’s going. It’s true that my mother, since 1987, has managed a hotel in Milano Marittima in the summer: in the summer she worked at the seaside and then in the winter she returned to Cerina. So as a family we already knew the dynamics summer and it was easier for us to take this step.”
The restaurant is located in Milano Marittima inside the Samuele bathroom, number 275. It is a place that reflects the brightness of the restaurant in the city, made with many windows. It’s all outdoors, overlooking the sea, there’s beautiful light and the location is large (150 seats) and pleasant, the only conditioning is the whims of the weather. If it rains there is no coverage. “At the moment we are open every day for lunch and on Friday and Saturday evenings. But in July – explains Alessia – we will add other evenings. In terms of cuisine we had to find the right combination: as proposals we cannot miss our traditional horses battle: the cannoli, the cappelletti, the grilled steak, the tagliatelle with meat sauce”.
“But on the other hand we cannot fail to offer fish, a dish of homemade pasta with clams or seafood. Tradition and summer dishes – continues Alessia -. We wanted a place for everyone, authentic, welcoming, familiar We don’t want to have a menu with too many proposals, but the things we offer must be delicious, special. If you know how to make a good tagliatelle with meat sauce, it’s a dish that has no equal. Our strength is rolled pasta, a production fresh that is renewed every day. Alongside tradition, however, we had fun adding the black passatelli to the lobster or the land and sea tartare so as not to disappoint raw food enthusiasts”.
