Circolo Endas - Forli

I returned after many years and I must say that the environment is always equal to historical management, while food is of lower quality, while prices are definitely high. a cut to euro without a minimum of contour is definitely high in a circle endas with the paper table cloth. Also it is good that there is no menu but at least you should expose a board with prices. In the area there is better mountains at that price especially on the quality of tagliatelle, really mediocri.

With this type of establishments, in food loving Romagna, you know exactly what you are in for if the restaurant is true to its trade. With Circolo Endas , it 's no different. The starters (cold cuts, such as ham, salami, coppa, etc. literally melt in your mouth, especially when helped by a scoop of squacquerone (fresh cottage cheese on a slice of warm piadina (the traditional, unleavened bread of the region . The first courses are a feast of homemade pasta, ranging from tagliatelle (known elsewhere as pappardelle or fettuccine and cappelletti in meat ragout, to tortelli (ravioli that can also be enjoyed with the alternative butter and sage sauce. Delicious grilled meat is then what expects the most enduring (and capacious stomachs in a marathon which is not for everyone. Everything is prepared with care which is what counts in a restaurant that certainly does not set a lot of store on ambience and decor, which are anyway more than compensated for.