There are dishes and recipes that achieve symbol status: those served at the Majestic, a hotel knows how to express itself through flavour, are certainly among them. All credit goes to our chef, whose menu is a homage to the most authentic products of Emilia-Romagna, a region that boasts an abundance of PDO (Protected Designations of Origin) foods, DOC (Denomination of Controlled Origin) wines and the excellences of small producers. It was the Chef who added Filetto alla Rossini
, a dish much loved by international tourists and the Bolognesi alike, to our menu. The recipe was the brainchild of the composer Gioachino Rossini, who – as everyone knows – was a very keen chef himself. It takes a certain degree of experience to prepare the dish. Prime fillet of Italian beef – from the Piedmontese or Romagnola cattle breeds – is browned in clarified butter, then served rare, topped with a hot foie gras scallop: both the meat and the foie gras are sprinkled with a special sauce of jus and Madeira, garnished with generous shavings of black truffle, and served on a bed of buttered spinach with raisins and pine kernels, all on top of a crouton. Back at the Cafè Marinetti, the signature drink, the cocktail Roberta
is a tribute to Pietro Cuccoli, the hotel’s barman from 1933 to 1975. The cocktail is a blend of vodka, dry vermouth, cherry brandy and maraschino finished off with drops of crème de banane
and bitters. In 1963 the creation won the award for best “pre-dinner” drink at the International Cocktail Competition-Saint Vincent, routing the competition of 190 barmen from all over the world.