Autogrill presents its second motorway Bistrot Bistrot Bologna Cantagallo: from historic icon to new territorial excellence




Autogrill opens its second motorway Bistrot, this time at Casalecchio sul Reno on the Apennine stretch of the Autosole motorway, following the opening at Arda a year ago.

The concept developed by Autogrill in collaboration with the University of Gastronomic Science (Unisg) in Pollenzo also enables travellers who choose to go by car to enjoy a pause characterized by excellence, quality and wellbeing.
Bistrot Bologna Cantagallo will work with local producers to ensure in-season supplies for an offering in line with contemporary food culture, which is increasingly focused on the quality, nutritional properties and territorial origins of food.
“We’re particularly proud to be making this long-standing restaurant a point of reference for new eating habits. Since its opening in 1961 this building, with its characteristic central part suspended 5.5 metres over the motorway, was an icon of Italian modernization in the economic boom years and has always stood for an idea of quality food production,” commented Autogrill Chief Marketing Officer Ezio Balarini. “Our philosophy is to continuously evolve towards higher quality, with a strong focus on all consumers and their changing desires. In the case of Bistrot we worked with the University of Gastronomic Science (Unisg) in Pollenzo, which enabled us to develop an excellent menu that’s healthy and varied and promotes the best local foods.”
The offering includes cured meats from the Emilia producer Bonfatti Negrini, which upholds Emilia’s traditional meat curing tradition by drawing on artisan techniques in all phases of production and is famous for slow food standard Nobilcotto mortadella and turkey Galantine.
Bistrot also features cured meats from the Romagna producer Del Vecchio, which employs recipes from the Romagna pork curing tradition and using only selected pork. Its flagship products are the slow food standard Finocchiona and Mora Romagnola bacon.

The cheeses will come from Azienda Agricola Bordona, an organic farm business that makes caciottine, mozzarella, casatella, tomino primo sale, ricotta and yoghurt, and Caseificio Comellini, a dairy that uses milk from local farmers that feed their cows with fodder grown in the hills around Castel San Pietro. One of its finest products is the PDO Squacquerone di Romagna.

Sweet food will be supplied by Marco Rinella’s Cristalli di Zucchero, a pastry making firm in Rome inspired by the artisan pastry shops of the Italian renaissance, in which experience, production capability, technical rigour, creative freedom and aesthetic quality work hand in hand. Of the products offered at Bistrot, travellers will be able to enjoy the Torta Tenerina, an Emilia speciality that’s all chocolate and love, and the Pinza Bolognese, a traditional country-style tart made with flour and fresh eggs and a filling of mostarda.

The wine offering will include products from Azienda Vitivinicola Chiarli, a winery going back to 1850 that makes fine wines (above all Lambrusco) with passion, constancy, professionalism and total commitment to its customers’ and their needs.