Cibo di Strada

"Specialties of the house are also the burrata and friggione, ancient Bolognese specialty made from tomatoes and onions, that Daniel has rediscovered and now he offers it in his kiosk."

Touring Club Italiano

"Nestled in the pinewood, Daniele's kiosk offers a simple but tasty menu: tigelle and crescentine, whose scent invites you to the entrance and you can pair them with cold cuts, cheeses, sauces and pickles."

Virgilio

"To point out is the great passion for the quality of the products and the excellent preparation of the tigelle and crescentine, which is far superior to the competition."

Touring Club Italiano

"Nestled in the pinewood, Daniele's kiosk offers a simple but tasty menu: tigelle and crescentine, whose scent invites you to the entrance and you can pair them with cold cuts, cheeses, sauces and pickles."

Virgilio

"To point out is the great passion for the quality of the products and the excellent preparation of the tigelle and crescentine, which is far superior to the competition."

Cibo di Strada

"Here you can enjoy your tigella totally relaxed, immersed in nature, in fact, the kiosk is located among the trees and the speciality of the house are the tigelle al pesto."

Quandoo

"Those who wish also have the opportunity to try the friggione and burrata, both delicious."

JustDog

"The Chiosco Ai Pini is the ideal dining spot. Their speciality are the crescentine served with various cold cuts and cheeses, plus the pickles."

Artplace

"The protagonists of all seasons, tigelle and crescentine: the two Emilian specialities are always warm and abundant."

2night

"Those who come to the Chiosco Ai Pini know exactly what they want to eat: tigelle and crescentine. Two typical products of Emilian gastronomic culture can always be enjoyed accompanied by cold cuts, cheeses, sauces and traditional toppings such as friggione."