Cucina Romagnola, the heart of Italian Cusine

What makes us love Italian cooking? Its very successful tour around the world is greatly owed to the honoring of its traditions while still leaving the way open for creativity, captivating the palate of millions.   Because of the cultural differences of each region and the historical role of Italy, its cooking has developed different...

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Cappelletti in Brodo: An authentic Italian Tradition

One of the traditional dishes from the Emilia Romagna region that has been enjoyed since the 1800s, especially during Easter and Christmas celebrations is Cappelletti in Brodo.  In Italian, Cappelletti is the plural diminutive of Cappello or hat and brodo means broth. Its rich flavor is described by some as a culinary phenomenon. It is...

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Grana Padano Cheese

With a delicate flavor and strong aroma, one of the most loved and valued Italian gastronomic products both in Italy and abroad is Grana Padano Cheese. Its name comes from the term grana that indicates its granular texture, and from the fact that it was produced exclusively in the Padana Plain until the 11th century. The propagation of its...

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Tortellini: A Journey To The Old Italy And Its Flavors

A dish with a delicate balance between the soft filling and its al dente pasta. Its filling may vary depending on the region, but its exquisite flavor and the enveloping aroma of the accompanying sauce takes us back to ancient Italy and its history. This dish originated in the Emilia-Romagna region of Italy. It is characterized by having a...

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Italian Bread, Essential Tradition

You can get the impression that Italy is a country where bread is consumed at all hours; however, it is not consumed more in comparison to the Germans, Spanish or French. Of course, no food can miss a slice of this delicious food. Perfect as an entry, accompaniment, soup or dessert, since antiquity has never been missing from the table. In...

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The Ligurian Star: Pesto

Before talking about pesto, we have to talk about Liguria. This region is the smallest in Italy, it has a simple kitchen with few ingredients, but of excellent quality. In its capital and most populated city, Genoa, they enrich the dishes with spices and aromas imported from the East. The finest olive oil can never be missing. But the star...

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The Truffle: A spectacular delicacy

An ancestral ingredient in Italian cuisine is the renowned truffle. This hypogeous fungus grows underground to 5 and 20 cm in the root of walnuts, oaks, among other species of trees that are called as truffle species. Due to their way of growing, truffles develop unique scents, which provide a special value for man. There are more than 25 types...

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Ancestral ingredients

For more than 30 years, Cenacolo has specialized in offering its guests an authentic Italian menu. This reason has given us the opportunity to reach the North of the country and receive the prestigious Ospitalita Italiana Award, a recognition given by the Italian Chamber of Commerce to restaurants that preserve the tradition through ancestral and...

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Cenacolo and its history

For more than 30 years, Cenacolo has been a worthy representative of Italian culture in the country. From its classic ambience, service and menu, Cenacolo has conquered the hearts of its national and international guests. The story begins with the traditional Romagnola cuisine that dates back 1000 years ago in Novafeltria with recipes that the...

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Spaghetti aglio e olio

To speak of Italian cuisine is to speak of great flavors, dedicated elaboration processes and above all, tradition. Our recipe of the month is one that you can prepare at home quickly and easily; of course we are talking about the legendary Spaghetti aglio e olio. Originally from the region of Naples, this dish was considered part of the lower...

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