Whenever we cross the threshold of Capanna di Eraclio, we are embraced by a rare and wonderful feeling, as if we were coming home. Opened in 1922 and now run by the fourth generation of the Soncini family, time seems to have stood still inn this restaurant, which offers the same authenticity that once transformed the inn into a kitchen. The atmosphere is nostalgic and familiar, understated but enhanced with touches of refined elegance. The aromas of the Po delta inspire a repertoire that celebrates water and land: delicate Goro sole, steamed and served with fresh mayonnaise; maltagliati pasta that captures the flavour of clams and savoy cabbage; and the obligatory “arost in umad” eel, golden and succulent, served with white polenta. A unique detail: the dining room is seven metres below sea level, offering guests a truly unique experience.