Being a fangirl of Master Chef: Italia, Alessandro suggested we try Chef Bruno Barbieri’s restaurant while in Bologna (Barbieri is one of four judges on the show). In a very unassuming building in Bologna’s periphery stands Fourghetti, Barbieri’s only up-and-running restaurant.
Overall, our experience at Fourghetti was very positive. Everything we ate was fresh, creative, and delicious. The restaurant’s posh decor and pleasant service only enhanced our dining experience. One thing I really enjoyed were the two sfizi, or small plates, served between the first and second courses.
Sfizo 1: I loved this one. The pungent sauce perfectly complemented the salty cod. Mint and arugula was an unexpected but outstanding combination.
Antipasto: I feel that the concept was better than the execution with this one. The mouse could’ve had more flavor and the brioche were not memorable. Nevertheless, it was still an above-average dish.
Sfizo 2: I liked this sfizo even more than the first. The crema di zucca was refreshing and indulgent. The pistachios were a perfect accompaniment.
Primo Piatto: Probably the best thing I ate at Fourghetti. The tortellini were made with love (believe me, you could taste it). The cheese filling was extremely flavorful but not overpowering. And the sauce…madonna mia! It was perfection; the optimum combination of salty, smokey, nutty, and sweet. I wouldn’t have changed a thing about this dish.
Secondo Piatto: I was obsessed with this sauce, but not so much with the meat. Guinea fowl is in the poultry family and tastes similar to turkey. While it was cooked perfectly, the flavor was not as bold as I would have liked it to be. The compote, on the other hand, was amazing. It definitely achieved the much-sought-after salty/sweet combo.
*not pictured: Sangiovese (red wine), which was excellent.
- expect to pay a lot for small portions
- choose wisely! some menu items are definitely better than others
- quality is extremely high and (most) flavors are exceptional