Antica Bottega di Felice

The Antica Bottega di Felice was set up thanks to Felice Malpassi’s love for things that are wholesome and well-made. In the 1960s he bought a stand in Ravenna indoor market and set up a shop selling cold cuts and cheeses. His hams, cured at length, deboned following an ancient method and hand tied, his artisan cold cuts and his cheeses, like sweet Parmesan cheese matured for 30 months, p . . . >>>

The Antica Bottega di Felice was set up thanks to Felice Malpassi’s love for things that are wholesome and well-made. In the 1960s he bought a stand in Ravenna indoor market and set up a shop selling cold cuts and cheeses. His hams, cured at length, deboned following an ancient method and hand tied, his artisan cold cuts and his cheeses, like sweet Parmesan cheese matured for 30 months, piquant Provolone cheese and Pecorino Romano cheese, have made him legendary and a benchmark for the city’s gastronomic culture. In 2004, Roberto Greco and his wife, took over running the activity with a view to continuing the tradition and learnt all the secrets of his top-quality products from Felice. In 2012 the business moved out of the indoor market to its current premises, to all intents and purposes a food and wine workshop. The simple and welcoming inn is furnished in earthy colours and natural materials, like wood, stone and metal, and has about 50 covers. Next to it is a “store”, with counters brimming with fresh and mature cheeses, meats, cold cuts and dozens of hams hanging on the bone, as well as a butcher’s shop. All the products are prepared with the same passion and traditions that have been used since 1969. The meats are premium and come from carefully-controlled and certified Italian farms, which is also where the ingredients for the dishes are sourced. The menu includes the traditional dishes of Romagna that fully exalt the flavours and characteristics of typical products.