Osteria Baccabianca In Campegine

An inn built at the back of your home, one of those cute little villas, built on a small hill that stands out a few meters above the linearity of the Reggio Emilia plain, you can see several of them, I've always liked them since I was little. It was born from Dino and Bea's passion for cuisine, equally divided between traditional and seafood, despite the former's strong hold on the territory and a good portion of the long route of the Via Emilia to travel before reaching the latter. I had never been to them and I decided to choose land dishes for myself, but listening to the voices of the other tables I could see that the various requests were equally distributed. Meanwhile, what I ate gave me complete satisfaction, with a tasty tagliolini made from generous, sweet, soft duck meat and a finally juicy guinea fowl, wrapped in a tasty crunchy skin. The wine list rightly reflects the dual nature of the cuisine, especially small producers, even labels that I have rarely found around, when I saw Elisabetta's pinot noir it immediately became my choice, I even stopped browsing through it the pages. The 2019 season was reflected in the glass in a true spicy explosion, both sweet and ticklish, the violet remains more timid, while the ferrousness is not at all, a sip that flows austerely, in its youth still rigid and bony, the tannin already now it is an elaborate embroidery, the warmth leaves a memory without being overbearing, the finish has character, a citrusy finish with aromas of late orange and chinotto. The place is really nice, with the veranda and an open kitchen that is right next to the entrance door, the people are kind, I was there and I ate very well indeed. Dino and Bea earned the trust to come back next time to also dedicate me to seafood dishes and, precisely for this reason, at a certain point I had them bring me the menu again, just to be ready 🙂. 🍴 welcome from the kitchen 🍽️ tagliolini with knifed duck ragù 🍽️ confit guinea fowl leg with baked potatoes 🍷 Dalzocchio - Vineyards of the Dolomites Pinot Noir 2019

Welcoming environment and food (…and wine!) SUPER!!!

Nice, clean environment, correct service. Both traditional (although revisited) and fish dishes. Excellent dishes, good dumplings, remarkable cured meats, very good traditional first and second courses and fish, the desserts a little below expectations. Care in the preparation of the dishes, fair prices. Only criticism, the menu is not particularly rich, few dishes... perhaps a precise choice... in any case, I repeat, they are of excellent quality.. Convenient and ample parking, better to book.

I would have given 5 full stars if the menu had been a little more "rich", what is there is excellent, the stewed pork cheek with fried polenta is a spectacle.

Very good fried gnocco, cured meats and fish in general equally very good, especially the shoulder cotta and calamari. The duck ragout in the tagliolini, however, was perhaps a little too abundant, but certainly not very tasty. The ravioli, however, are good. Fairly fast service, average quality. Wine list with overpriced prices and little variety. The desserts were good, but unfortunately they were served too cold, or defrosted too little, and therefore very hard.

As a first experience I would say that it went very well... I won't get lost in useless words... in my opinion it is worth a visit...

Everything excellent as always😊 👍

Nel posto ottimo cibo e servito bene. Accogliente ed informale. Consigliato

Lo abbiamo scelto in base alle numerose recensioni positive, ed effettivamente posso dire che si tratta di un posto accogliente, pulito e familiare. Inoltre si mangia davvero bene. Abbiamo assaggiato il tagliere di salumi con gnocco fritto, i tagliolini all'anatra, i guancialini di maiale in umido con polenta fritta. Tutto buonissimo. Da provare.

Abbiamo mangiato frutti di mare, che erano deliziosi. Anche il servizio era molto buono. Altamente raccomandato