Tel: 051 52 35 45

via Pietralata, 75
Bologna, BO

www.rovescio.it

Opening hours
From monday to friday:
from 12.30 to 14.30
saturday and sunday:
from 12.30 to 15.00
every evening:
from 20.00 to 23.00

orari pizzeria:
aperto tutte le sere
dalle 20.00 alle 23.00

We chose it because: Il Rovescio is a 1970s tavern that in 2008 was taken over by Stefano Materassi and Pasquale Giordani, who converted it in a place where you can taste organic, farm-to-table, genuine food in an intimate and simple surrounding that feels like home.

Along with the tavern, the catering project includes two former shops: Il Rovescio Pizza Bio, that proposes organic pizza pies made with flours from ancient grains with natural raising agents, and La Stanza degli ospiti, a pleasant and vintage dining room with 40 seats that feels like 1950s Bologna, perfect for small groups or private events.

The philosophy of Rovescio’s kitchen is not to buy ingredients to meet the needs of the menu, but rather to draft the menu on the basis of seasonal ingredients available, provided monthly by local producers, in tune with the pace of Nature. The ingredients of the kitchen come mainly from organic and biodynamic farming, produced by small farmers and local artisans who preserve food biodiversity and the characteristics of the land. The short chain of production allows to change the menu every month featuring dishes made with fresh and genuine products, that is why the bulk of the menu comprises vegetarian and vegan food, which is not an alternative to animal products, but a carefully studied proposal. The wine list is also carefully drafted, the wines change every 6 months to let in fresher and fruiter ones during the summer.

Il Rovescio Pizza Bio was born in 2013 from the owners’ passion for bakery. Only flours from ancient grains are used in making the pizza pies, whereas the ingredients are always seasonal. The long 48-hour leavening with sourdough starter allows to make a pie that is easily digested, fragrant and well-balanced. It is also possible to choose from three different mixtures: traditional, vegetable charcoal, hemp dough or dough of the day.

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