Oltre

Bolognese tradition is serious. Even more serious, though, is making something new out of it. Lorenzo Costa and Daniele Bendanti did it. Together they opened Oltre, «beyond». Beyond Bolognese cuisine, beyond years of a tradition that somehow got stuck, a feigned table service and recipes that have been reproduced ad nauseam. Not erasing, changing or forgetting anything: just seeing what’s next. Among the first courses, Ragu tagliatelle and Rigatoni al torchio with sausage. But also a funny Pancotto casserole with ragu or Meatloaf roll with bbq sauce.

Giorgia Cannarella

Bolognese di origine e milanese per lavoro, è web editor di Munchies con escursioni cartacee su Gazza Golosa e Dispensa