{"id":437,"date":"2023-03-24T23:58:11","date_gmt":"2023-03-24T22:58:11","guid":{"rendered":"https:\/\/danadalocandatoscana.it\/?page_id=437"},"modified":"2023-03-27T09:58:59","modified_gmt":"2023-03-27T07:58:59","slug":"we-re-like-this","status":"publish","type":"page","link":"https:\/\/danadalocandatoscana.it\/sito2020\/en\/we-re-like-this\/","title":{"rendered":"We\u2019re like this"},"content":{"rendered":"\n
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It used to be called Locanda del Sole and everything, really everything, began with Alda and Altero in the post-war period, one in the kitchen, the other running the bar. Nada Ferrari was born into the profession in Roccatederighi with a passion for cooking.\u00a0 The location has remained the same since its establishment, on one side the road, on the other the countryside. Then came Rodolfo (Foffo), Nada’s husband, but the roles did not change. And their only son, Fabrizio with his wife Laura.<\/p>\n\n\n\n

From generation to generation, this is the family.<\/strong><\/h2>\n\n\n\n

The ability to preserve and improve memory. At Nada’s they no longer make the \u201cmaccheroni attortellati\u201d fresh pasta invented by grandmother Alda, but the pasta is still rolled out with a rolling pin and kneaded by hand, the vegetables are fresh, the sauces thick, and the meat chosen from the best butchers. The quality of the ingredients has grown without undermining the rules of an ancient cuisine, marked by time, scents and flavours.<\/p>\n\n\n\n

We have fun in the kitchen. People, the joy of cooking for them, the pleasure of making their day a happy one, and the knowledge that it is an act of affection to ask \u201cHave you eaten?\u201d and then fulfil that need. These are the two secrets of a good restaurant, of our trattoria.<\/p>\n<\/div>\n\n\n\n

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