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In the cellars and stables of the sixteenth-century Palazzo Baldassino. An elegant and rural restaurant with a big, comfortable dining room, airy and bright, that can accommodate around thirty guests, the table is laid with elegant moderation. In the picture-gallery room it is possible to reserve private dinners for 10 to 50 persons. The wine cellar, on the same floor as the restaurant, contains almost 750 Italian and international wines.

Harmonious and elegant restaurant. It enjoys a particularly pleasant view because of its position above the river Arno. Cuisine that pays attention to tradition and ingredients in a contemporary way.

The restaurant is located in an eighteenth-century villa, the interior consists of four dining rooms, two of them with a view on the fire place and the ceiling beams. The villa is surrounded by an age-old garden.

Close to the ancient Bologna gate, a cosy atmosphere with 3 rooms, 2 of which are intimate rooms built from open stones, the third is fresh and offers English glass windows. Traditional cuisine with innovative hints and new menus every season. The wine list, which focuses particularly on the Emilia Romagna region, ranges over the whole of Italy with small excursions to the rest of the world.

Sailing along the routes described in mythology, take a long detour, tack over to the Peninsula Sorrentina, arrive at Punta Campanella, ending up more or less below Nerano, specifically in the bay of Marina del Cantone. According to the geography of myth this was the home of the sirens. These beautiful, seductive singers caused shipwrecks between Capri, Sorrento and Positano, within sight of the Galli islands. In the Taverna del Captiano all types of hypnosis and enticement, in terms of both food and ambience, offer you a ?welcome? in a land where myth is always present. Alfonso Caputo and his sister Mariella are young patrons, who talk about customers as if they were sailors, whom they know how to welcome and look after. Alfonso liberates his culinary creations from their archaic bonds, rejuvenates and reinterprets them. Mariella greets customers, pampers them and offers advice. Here people come to look for the myth of flavours and lost tranquillity. And they find it. The aim of Alfonso Caputo?s cooking is to make the most of local products, emphasising their flavour through research and presentation with an emphasis on colour, following a philosophy of cooking anchored in tradition yet open to the future and full of ideas and creativity.