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On the left, India Mahdavi’s spaces customizations.
Above, the Gnocco Fritto In the old farmhouse, the world of Ferrari overlaps with the decorative elements of an Italian trattoria. Starting with the checkered floor. And if you want to breathe in a special atmosphere, on the ground floor there is also the Enzo Ferrari Room, where the engineer used to watch the races in front of the fireplace, which is now a private dining room.

And Massimo Bottura is the chef from Modena lante”, a training project where people on the autism
who best represents the ability to reinterpret tradi- spectrum learn how to make authentic tortellini from
tional Italian cuisine: he offers the restaurant his vi- local grandmothers (called redzore in Modenese
sion, a new perspective, and a new way of bringing dialect).
Modenese cuisine to life. The kitchen, run by chef And if you want to breathe in a special atmos-
Riccardo Forapani (who trained at Osteria Franc- phere, on the ground floor there is also the Enzo
escana for thirteen years), features a menu that is Ferrari Room, where the engineer used to watch the
timeless. The Filetto alla Rossini turns into Cotechi- races in front of the fireplace. The space has been
no alla Rossini, crowned with truffle shards and sour converted into a private dining room with red leather
cherries from Modena; the Gnocco Fritto, an airy and chairs, framed by a large bay window with movable
crispy fried dough, is served with a selection of the wooden slats overlooking a sunny courtyard.
finest cold cuts from Emilia; and the care they put Cavallino offers everyone the opportunity to en-
in cooking meat can also be found in their Bollito, ter the Ferrari universe, to breathe in the atmosphere
stewed over a low flame and sourced from the best of the place where, for seventy-five years, tortellini
local farmers. The Emilia region’s traditional dex- and races have reigned supreme, where successful
terity can be found in its tortellini made by “Tortel- choices were made, and where a legend was created.

Protagonist Food 111