Benso conquers everyone: even the press talks about us

“In the Jewish ghetto, there is a historic sign, Benso” – writes Daniela Angulano of the Agrodolce magazine – “with the guidance of chef Corrado Parisi (former signature of the Al Pappagallo restaurant) offers a menu that ranges from 80’s cult dishes to proposals born from the inspiration of the chef and aimed at enhancing the raw materials of the season, as well as the great and deep ingredients of the sea”.

An innovative, creative cuisine, where attention is paid to every single element. Starting from the bread basket, “All naturally fermented, where Corrado Parisi pays homage to his professional origins with a French baguette, a semolina bread, one with cereals and the Bolognese crescenta”. (Livia Elena Laurentino, Mangia e Bevi – Benso in Bologna reopens the symbol of the “bien vivre”).

“Interesting is the section dedicated to desserts where the appeal to Bologna returns with the Tortellini with chocolate and amaretto in broth of persimmon, goat cheese ice cream and almonds praline. The cocktail becomes an integral part of some desserts in a unique mixture of aromas and scents”. (Livia Elena Laurentino, Mangia e Bevi – Benso in Bologna reopens the symbol of bien vivre)

But what conquered the palates of journalists – who have dedicated many praises to Benso – is Campari orange with a heart of vermouth and angostura on crunchy citrus fruit soil.

“Another singular note worth mentioning is the coffee cart, unique in the city, which, depending on which menu has been chosen, offers one of seven types of extraction that enhance the different aromatic nuances.” (Livia Elena Laurentino, Mangia e Bevi – Benso in Bologna reopens the symbol of bien vivre)

To be successful at last, the “Vintage Card” with the great return of scampi and prawn cocktail; Mediterranean octopus and potato salad; Pennoni (ancient pasta factory Rosetano Verrigni) with salmon and vodka in milk cream and Sole with butter, hazelnut, lemon and parsley”. (Fooderio – Benso Restaurant is reborn in Bologna)

Benso is also this.

“Renovated and welcoming rooms, young and motivated staff, responsive and family service and a menu, focused on fish, very varied that holds together all the influences of Corrado, from his birth in Sicily to the years spent around the world”. (Giuseppe de Biasi, Italia a Tavola – Bologna welcomes the return of the Benso restaurant with open arms)