The specialty of Magnagallo Restaurant is the Emilian Cuisine, faithful to the roots of a territory rich in gastronomic culture and precious ingredients, produced according to ancient traditions: balsamic vinegar, Parmigiano Reggiano, homemade pasta, crescentine with whole-wheat flour, borlenghi, cold cuts and sausages. Attentive to the changing seasons, the kitchen offers the freshness of vegetables and the intense aromas of mushrooms and truffles to complement the dishes. The Magnagallo complex also has 28 rooms all on the ground floor with separate entrances. Conference rooms with 40 seats.

Closed only on Sunday evening.