My wife and I have stayed in Dozza and enjoyed a wonderful time from June 1st to June 9th 2015. We visited Dozza and travelled the country side which was very peaceful. We had the pleasure of eating at all the restaurants in the old town of Dozza and several in the country side.
For Il Campanaccio to exist beside a road side gas station for 20 years leads to only one comment .... Bravo.
The passion of the owner Luciano to his food and the locals who support him as we saw when we had lunch and dinner allows for this " gas truck stop " to exist.
Our first visit was for lunch with Maria taking our order. We shared a pasta ,cooked sausage plus 2 contorni one grilled tomatoes the other a mixed grill vegetables. The grilled vegetables had been slowly cooked and then finally grilled to the point that they oozed with a velvet buttery slightly smoked flavour .
As we enjoyed our lunch we saw a group of 12 who must have been in a band as we enjoyed their impromtu lyrics receive very good service for such a large group. At the end of their lunch 2 platters of fresh fruit ( apricots and cherries in season ) was placed on their table by Luciano's brother (my polite nickname "The Grizzly").
You say so what?
Well, I reply the fruit had been surrounded with crushed ice. Now that is "presentation "!!!
When we arrived Saturday for dinner at 9pm dinning until 10,The restaurant was primarily filled with the locals. A couple arrived at 10 to 10 and not refused service as I have seen in other restaurants.
Now the food. My wife and I ordered risotto with speck,mushroom and radicco to share 750 Euro. It was creamy and buttery and with the glass of Liano it was a perfect paring.
We now ordered the tagliata for 15 Euro to share.
It came covered in rocket very thin slices of parma and tomatoes. When I uncovered the layers or rocket parma and tomatoes it exposed this pasture of beef . Slices paper thin maybe not say 1/8 inch made from a 3 1/2 inch piece of beef medium rare to rare as I requested .The slices melted in my mouth and the juices flooding the top of the tongue .
It was so so so good I just threw the fork and the knife away and started to make mini rolls of beef filled with rocket , parma and tomatoes .
And at the end I used a few pieces of bread to swipe the plate clean that was covered with a mosaic of olive oil, the flecks of parma, dots of rocket and red juice of the beef.
To go on to the dolce that my wife and I had would take further words ,but that is for the others who will stop or the locals to enjoy at "IL Campanaccio"
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