Il Fiorano - FIORANO MODENESE

I'm looking forward to work and I sleep in the hotel annexed to the restaurant. The room is bright, non-invasive but company music and dynamic and professional service. The inside offer and the bread of the covered are really a great start. Mixed salad, served before the dishes, does not bother. It is rich and adding unconventional vegetables makes it special. Among all the use of red onion rather than white. The first, tortelloni di ricotta al dente, served on an orderly dish and with a rich and well balanced taste. To finish coffee, total 22 euros. More than acceptable. If I go back to the area for work I could choose to come and taste other dishes in this restaurant. Congratulations!

I was in this elegant and welcoming restaurant along with friends, we were greeted by Mr. Andrea who made us sit at the table and then delight us with the welcome of the chef, whitish on fried cod waffle, a debut sopraffino! Among the inviting courses, I chose as appetizer the Parmesan cheese with a soft heart and Parmesan foam 36 months, to follow I opted for pumpkin tortelli on Modena's soffritto with a sweet note of nutmeg and black cherry. An exceptional roasted pork fillet with herbs and roasted potatoes. All accompanied by a great red tiefenbrunner! Dulcis in fundo un pudding of bitter almonds and candied orange. The quality of the products is as good as the presentation. Just value for money. I'll definitely come back. Absolutely recommended!

Elegant restaurant, well reachable, with large parking lot, excellent service, really delicious food that all the guests have extremely appreciated, excellent also the accompaniment wine, it is really worth returning as soon as possible.

Passing through Modena I read about this place so much to intrigu me. So here I am. I was greeted very well by the boys of the room and I seemed to be really at home. the dishes I took were really great and tasty tartara is really the top, good also the red wine that here is of obligation. I should go through Modena more often.

Spaghetti on the guitar at Nero di Seppia with fresh artichokes from Sardinia and Bottarga di Muggine. Brandade di Baccala' with quenelles by Polenta toasted and beat by Olive Taggiasche. As a gastronomic journey between two regions: Sardinia and Liguria. No nostalgia filter: two plates on successful. Complete with Pistachio sponge star with background of Zabaione to Mirto and scaglues of Chocolate and Fruit Candita. Thanks and Bravi...