The story
Nestled on the Bolognese Apennines, Agriturismo Ca' Guido is a historic trattoria turned agriturismo, celebrated for its Mora Romagnola pork and homemade nettle pasta. As Sentieri Golosi noted, "everything was delicious," with standout praise for the green tortellini with cream and the crescentine.
The menu embraces rustic Bolognese tradition, featuring a grigliata mista of Mora Romagnola and a fritto misto alla Bolognese. Cured meats like capocollo and salame also earn approval, while desserts such as the torta con base di zucchero e cioccolato and zuppa inglese round out the meal. It’s a buzzy, family-friendly spot rooted in local heritage.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
The salame, praised as a standout, anchors a rustic yet refined menu. Reviewers consistently describe the food as warm, honest, and deeply satisfying.
“This salame is very good, hard and very flavorful. It has a very particular aromatic bouquet, complex but very good. Well aged.”
What creators say
1 creator has covered Agriturismo Ca' Guido. Most active: Sentieri Golosi
A historic trattoria turned agriturismo on the Bolognese Apennines, famous for Mora Romagnola pork and homemade nettle pasta — everything was delicious, especially the green tortellini with cream and the crescentine.
Dishes mentioned
Crescentine
These crescentine are fried to perfection — there's zero grease stuck to them. They're warm, you burn your fingers, and they're hollow like a pocket so you can stuff anything inside. I could eat a ton of these.
Prosciutto
This prosciutto is very flavorful, not super salty, very fatty and tasty. It's sliced super thin and it's delicious to die for.
Rolled Pancetta
The rolled pancetta is very tasty, very fatty but the fat isn't heavy, and I can taste garlic which is very pleasant for me.
Capocollo
The capocollo is very tasty, it has a bite but at the same time it melts in your mouth. There's a vague hint of garlic in the background. One of the best cured meats today.
Salame
This salame is very good, hard and very flavorful. It has a very particular aromatic bouquet, complex but very good. Well aged.
