Table of contents:
2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
And in short, you don't want to know how the restaurant of someone who has it all: money, fame and undisputed skills?
You are not curious to see closely Forghetti, the Bolognese restaurant of Bruno Barbieri that yesterday took the place of the glorious Antica Trattoria dello Sterlino in Via Murri?
You are not wondering what the judge of Masterchef chose for this new home adventure, how the kitchen is made, what is on the menu, how the brigade is organized, how the architect worked, how much does it cost to eat in this blessed Fourghetti, and maybe sleep there since the place is also a small inn?
Calm curious people, one moment and we tell you everything, voice by voice.
As the mantra of the star chef with an international outlook dictates, the cuisine “draws on tradition to look to the future”. Some dishes on the menu: "lamb bon bon with sheep ricotta with mint, stewed aubergines and harissa sauce", "tagliatelle alla bolognese the day after", "tortellini left to die in broth", "lasagna in a crispy foil with the Parmesan fondue ».
But Barbieri shuns the label of a "cool" place and specifies: "The dishes will be served in bowls decorated with flies and other insects, and I was nicknamed caterpillar as a child".
As we have mentioned, in the composite kitchen brigade there is also Maradona Youssef, the Lebanese competitor who participated in the most recent edition of Masterchef.
The role of sous-chef of the brigade, the one of greatest responsibility when Barbieri is not in Bologna (an eventuality that could happen often), is the prerogative of Daniele Simonetti, the chef-patissier is Erik Lavacchielli. The Carla Cavina sfoglina, which is entrusted with the rolling pin, is unmissable in the premises managed by Barbieri.
A space that the architect Davide Fabio Colaci wanted to open but interrupted by several private areas and also by an authentic privé. The actual restaurant has seventy seats, another thirty are outdoors, served from the show kitchen.
The opening hours are wide and unusual for Bologna, after all the idea that Fourghetti wants to convey is that of a house that is always open. Like the kitchen: until 3pm for lunch and until 10pm for dinner
No curtains, from the inside you can peek at the promenade of Via Murri. The real furniture mixes modern antiques and some design pieces with vintage elements. The mirrors scattered everywhere increase the feeling of being in a sort of voyeur labyrinth, they help not to miss the frequent windows overlooking the courtyard.
The real attraction of the party is the endless counter of the Bieri Bar, the macro dimensions depend on the use. Barman aside, the chefs tinker behind the counter who will be in direct contact with the customers during the preparation of the dishes.
Fourghetti will also have four rooms plus a suite with the works of Giulio Vesprini for those who want to stay the night.
A small but refined inn housed on the first floor, which is accessed by an independent entrance and without having to dine in the restaurant.
Silvia Belluzzi, a Bolognese entrepreneur and partner of Barbieri, confirms that from 2017 there will also be a Fourghetti Miami, the next step should be Hong Kong. “And then, perhaps, other cities still”.
Plan on spending 60/70 euros for a complete meal net of wines.