"The team of young chefs at Ahimè produce fermentation-forward, casually creative dining in a city known for heavy traditional fare, breathing life into Bologna’s nonexistent modernist dining scene. While the restaurant is generally underappreciated by some locals, Ahimè has found its own open-minded clientele, who tend to lean international. Start with slow-risen sourdough with juniper butter alongside free-range salami and oyster plates from the nearby Po Valley delta before digging into flavorful small plates like squash ravioli accented by apricot vinegar, turnips with lardo, gnocchi in dashi and parsley oil, and roasted brassicas with miso and various fruit-ferment reductions. Then move onto the gummy bear-inspired spaghetti with wild licorice or chitarra tossed in duck liver and lemon, along with meaty offerings such as duck tartare dusted with berbere spices. Desserts are simple, like baked quince with fresh whipped cream and crushed dried rose." - Coral Sisk
