A perfect modern choice on a Monday evening when many restaurants are closed, this traditional-with-a-twist osteria and its very open kitchen (you can practically hover over the culinary magic) does Ferrarese staples, but also offers special non-conformist options like the black cime di rapa (turnip greens) ravioli with sausage and pecorino cream, and the aglianico-braised beef.
Pair your meal with a full-bodied Bursôn (a regional red from Ravenna) and your night is complete.