The best restaurants Emilia-Romagna

Not far from the cathedral, this restaurant is a real institution. La Casa di Ferrara (Ca' d'Frara in dialect) offers dishes from the Ferrarese tradition, but also a creative land and sea menu, with inventive and colourful plates, mixing local products in a beautiful balance of flavours. Everything is prepared with finesse and served in a room with elegant lines. Among the specialties: homemade pasta, bollito misto, wood-fired meats and eel, to be drizzled with a good Italian wine. It's just delicious.

A privileged and charming position, located at the corner of Piazza del Duomo. The place is elegant and warm, with attention to detail, from the decoration to the setting of the table. As for the cuisine, it celebrates Parmesan gastronomy and harmoniously blends tradition and creativity. Innovation in the recipes that allow you to discover tasty dishes, harmoniously balanced and with a perfect presentation. The cold cuts and pasta are excellent, as are the desserts and the few seafood-based proposals.

Parizzi is the name of the chef of this establishment where you can taste the best of Parma's cuisine: creative preparations rooted in Italian tradition, sophisticated plates with a meticulous layout, quality raw materials. Alongside the menu, there are several fish and meat menus, including a small tasting of gourmet Parmesan cheese. The modern room is a little cold. The sommelier, who is also the chef's wife, will advise you on the best wines to enhance your meal.

Located in the heart of the city, the restaurant is housed in the premises of the former slaughterhouse of the Salumeria Giusti, a historic house in Modena, which has been open for almost four centuries and remained in the hands of the Giusti family since its foundation until the 1980s! On the walls, hams and culatelli welcome the customer in a promising way. It serves a traditional and refined cuisine, with fresh homemade pasta, meats and, of course, excellent cold meats. Don't miss a stop at the shop for a few gourmet purchases!

Lazaroun, in Italian lazzarone, meaning "trickster", was the nickname that the people of the village gave to Roberto's grandfather because, as a good Spaniard, he liked to frequent the inns but he used to leave without paying. This is the name Roberto gave to the trattoria he inherited from his parents, in the heart of the small medieval village, in a beautiful palace with vaulted rooms. He serves a cuisine with local flavours. Generous portions and careful service... And you can even visit the caves adjacent to the restaurant on request.

On the ground floor, you can buy local products and, while waiting to be able to cook them yourself, you can go to the bar of the establishment (the M-Eat Corner) for a dish of the day accompanied by a good glass of wine, or on the first floor to taste refined dishes prepared by the chef in a spacious and modern room. Very appetizing à la carte menu, with the traditional passatelli and cappelletti, but also a wide choice of meat and fish dishes with their gourmet accompaniments. Very popular with tourist groups.

It is said to be the oldest hostel in the world (1435) and is even listed in the Guinness Book of Records. Here sat Ariosto, Mug, Carducci, Cellini, Titian and even Copernicus. The osteria provides a wine library service with more than 600 Italian wine labels. At any time, the wine can be accompanied by a pasticcio Estense, a gratin of macaroni in a salted sauce, toasts of salama di sugo and, on reservation, cappellacci alla zucca. Very lively address at aperitivo time and in the evenings at weekends.

This wine library was founded by Olindo Faccioli in the distant 1920s. The first room was next to the Asinelli tower and customers had the choice between two options: red or white wine. Since then, the brand has moved and the cellar has grown to more than 400 labels! In addition to wine, a small restaurant area offering traditional cuisine consisting mainly of cold meats, pasta, meat and fish.

This is a restaurant that never fails to fill up! Both locals and tourists are unanimous in their praise for the quality of Ferrara's cuisine. The family business started in 1958 when Noemi opened a restaurant in this 15th century building in the heart of the historic centre. Today it is his daughter Maria Cristina who has taken up the torch, assisted by her two sons and a friendly and welcoming team. On the menu, homemade pasta and desserts, platters of Emilia-Romagna cold meats and meat-based secondi. Nice selection of wines.

A reference in the panorama of the Bolognese restoration, which is no small thing! Located along an anonymous street near Porta Saragozza, the Osteria Bottega has won every vote since it opened. His ham is one of the best in the region. Its cuisine offers the jewel of tradition, transposed with elegance and research, a balance of finesse and without superfluous frills. The menu varies according to the seasons, the raw materials are of high quality. As a bonus, a very professional and cordial welcome. Reservation required.

A true institution in Bologna, celebrating the regional cuisine and run continuously by the Fanciullacci family since its foundation in 1903. Quality raw materials, homemade pasta, regional dishes served copiously, top class service, all the ingredients are combined to have a good time in the pure Bolognese tradition. Not forgetting the luminous Liberty style room, decorated with photo frames, portraits and period posters. Highly prized by the Italian artistic gotha and by tourists

A little away from the hustle and bustle of the historic centre, a small, discreet and welcoming address that serves quality regional cuisine (try the baccalà alla polenta, a delight!) based on fresh produce. The dishes are simple but tasty, the pasta and desserts are homemade and the cooking is mastered. The whole is perfectly accompanied by a good regional vintage. The lunch menu offers good value for money. Finally, the reception of the staff is, in a way, the image of the kitchen: generous and authentic.

A real institution in Modena. If you had to choose just one restaurant, Danilo's is the place to go. The traditional cuisine of Emilia-Romagna is prepared with great care and passion and has been for several generations. High quality charcuterie, home-made fresh pasta, local cheeses, good choice of wines and typical desserts. In secondo, trolley of bollito misto or roasted meats served the old-fashioned way. Very caring staff. Attention, reservations are strongly recommended for this very popular address.

Here you will order not a panino, but a schiaccia, a kind of flat bread (schiacciare means "to crush") and stuffed with your favourite filling : cold cuts (zia ferrarese, Parma ham, porchetta), cheese (mozzarella, grana padano, scamorza), vegetables (grilled aubergines and courgettes, tomatoes, arugula), smoked salmon, truffle cream, herbs and fragrant oils, or pistachio or almond cream for the sweet version. Located near the cathedral, this is a good plan to fill a small gap between two visits.

Entering this osteria, one finds oneself on board a submarine, with its portholes and its bar covered with rust coloured steel plates. Here you can enjoy delicious fish dishes, cooked by chef Matteo Salbaroli, who, after having travelled around the world and scoured the kitchens of Sidney in Miami, has returned to his native region. The menu changes every day because it depends on what was caught that morning. It usually includes several proposals of raw or cooked fish and seafood products, in elaborate plates.

Not far from the Trepponti, Marina and Oscar have opened the Trattoria del Borgo in the old grandmother's house with a pretty pink façade. Comacchio's eel is cooked in all kinds of ways: marinated, fried, on skewers, in broth, in balls... Our preference is risotto all'anguilla, delicious. The menu offers many other suggestions from the sea: seafood pasta dishes, fried fish, hot and cold antipasti. Nice service but a little slow. Reservation recommended on public holidays

The room is tiny and neon lit, the walls and countertop are veneered with ugly green gyproc, the only decorative element is the sticky clock hanging above the wood oven. However, this pizzeria is dear to the hearts of Reggio's inhabitants who flock to it at lunchtime and in the evening. They buy small round pizzas, with or without anchovies. It's disconcertingly simple and it's just good, ideal for a quick lunch or an afternoon snack break while mingling with the locals.

Surrounded by pastel-coloured houses and planted with trees, Piazza Fontanesi is still the most pleasant and lively square in Reggio Emilia. One of its specialities is the cold meats, which have a few tables inside or in the square in good weather, where you can taste cheese, prosciutto, salame and other local delicacies accompanied by a dash of balsamic, grilled vegetables, olives and bruschetta. All this washed down with a small regional wine or a beer. In summer, in the shade of the foliage, it's pure happiness!

Probably the best pizzeria in Reggio Emilia. Here, the Neapolitan pizza is in the spotlight (Piedigrotta is a district of Naples), topped with fresh, high quality ingredients from the whole bunch of Italy: mozzarella di bufala, San Marzano tomatoes, cold cuts from Emilia Romagna, purple Roman artichokes, etc. The restaurant also specializes in southern Italian cuisine. Small modern room entirely glazed, with a few places along the counter in front of the busy pizzaiolo. Also makes pizza to go.

This gastronomic restaurant is located at the back of a central palace, preceded by a charming green patio. Chef Gianni D'Amato is not a newcomer: in the past he has run a double star restaurant in Reggiolo. Since 2013, the city of Reggio Emilia has been enjoying his mastery. A fine balance between tradition and innovation, a love of local products, these are all the promises of a meal at Gianni's, under the good auspices of his wife Fulvia, who takes great care of the guests in the dining room.

Small and cosy restaurant in the centre of Cervia, next to the cathedral. Specialities: truffle cappelletti, nettle gnocchi and wood-fired grilled meats, to be accompanied by a good bottle of local wine. Well-filled antipasti trays to start the meal, consisting of cold cuts, cheese and grilled vegetables. A very friendly address, where you can savour a cuisine without fuss in a relaxed atmosphere. Nice terrace in summer. A tasty alternative to local fish restaurants.

The brand offers gourmet hamburgers that are simply delicious. Carnivores will bite into the juicy, quality meat with carefully selected sauces and condiments, accompanied by rustic French fries. Fish lovers and vegetarians will also find what they are looking for. Also croquettes and meat and cheese balls to be swallowed with a good pressure. Friendly and available staff.

A beautiful address in the centre of Cervia, where the specialities of the sea and the culinary traditions of Emilia-Romagna meet. Tigella, tortelloni and gnocco fritto keep company with the fish and shellfish of the morning catch. The wines come only from the region, and the parmesan and ricotta come from an agricultural cooperative near the Apennines. Welcoming and neat setting, and pleasant terrace in summer. Excellent welcome from the owner, often present in the room. Tasting menu every Friday.

Since 1963, this restaurant has been a veritable institution in the city. Ideally located in front of the tourist port, it is popular with holidaymakers and locals alike and is always busy. But the atmosphere remains nonchalant and the staff remains cordial and professional. The menu sweeps away all the local specialities, from the plate of sea antipasti to mussels with tomato, from fried fish to spaghetti with seafood, from fish grilled over a wood fire to sea bass fillet with Cervia salt (delicious!).

In 1968 Felice Malpassi, the son of farmers, opened a food store in Ravenna with the aim of promoting the products of his Romagna region. Today it is Giordana and Roberto, a passionate couple, who have taken over the business and share their love of cooking and authentic products. This shop, which is a caterer, also has a catering area where you can taste typical dishes of the local cuisine. Note: piadina and homemade pasta, platters of cold meats and cheeses.

This restaurant occupies the former vaulted cellar of a 16th century palace in the historic centre. Legend has it that its owner used to welcome in his cellar the sick and disinherited of Brisighella. It was thus called the "good lord", Bonsignore, the name of the establishment since its opening in 1993. Tasty traditional cuisine, from land and sea. The oenotheque also offers 200 labels of local, Italian and international wines.

In the evocative setting of Piazza Nuova, this restaurant has the typical decor and atmosphere of a Romagna inn, with the added elegance of service and refined presentation of the dishes. On the menu, local cuisine that respects the seasonality of the products, with a few creative touches, like these crispy lamb chops with sweet and sour radicchio and pistachio mayonnaise. Everything is rigorously homemade, from the pasta to the desserts. Excellent choice of Romagna wines. In the summer, there is a pleasant terrace under the arcades of the square.

At the entrance to the historic centre, this pizzeria is renowned for the quality of its ingredients, always fresh and supplied by small local producers. Great care is also taken with the dough, made from quality organic flours and left to rise for 24 to 48 hours, which gives it lightness and digestibility. The whole is sprinkled with a drizzle of carefully selected extra-virgin olive oil. In short, nothing is left to chance! To be accompanied by a good wine of the region or a homemade beer to do as the Italians do.

Sghisa, in the Romance dialect, means "big hunger". And this osteria is certainly a perfect place to indulge a hearty appetite! Located behind the cathedral, it has two vaulted rooms in the basement, bathed in subdued light. Although it claims to be Romagna, the kitchen does not hesitate to go beyond the carcass to offer inventive and nicely prepared dishes: fried cappelletti, ravioli stuffed with duck, fish accompanied by a scoop of fennel ice cream are on the menu. We also come here for a late night drink.

This establishment is a real institution as it is the oldest restaurant in the city, in operation since the beginning of the 19th century. This is where the poets and artists of Faenza met. Typical Romagna cuisine is served here, with platters of cold meats and cheeses accompanied by piadine, primi with homemade pasta and secondi with meat grilled over a wood fire, as the address is above all carnivorous. Rustic setting, friendly and relaxed atmosphere and welcoming staff.

This very friendly establishment renews with the true tradition of the osteria (bistro). It is a bit like the cafeteria of Marina Romea: at any time of the day, you can drop in for a drink of red wine and a piadina, with or without cold meats. In the morning, breakfast is taken from the buffet which offers bread, focaccia, yoghurt, fruit and eggs. For lunch and dinner, honest cooking with fish, as well as some pasta and meat proposals. Small peculiarity: you pay the bill before you sit down to eat.

A typical address in the centre of the village, offering honest traditional cuisine in a family and good-natured atmosphere. Excellent homemade pasta and a large selection of pizzas cooked over a wood fire, very good, fine and digestible, topped with quality products. The regulars will recommend castrato, mutton, one of the house specialities, to be accompanied by a portion of grilled vegetables and a shot of red wine. Copious portions, friendly and efficient service and excellent value for money.

This osteria offers dishes of local cuisine in a simple and cordial atmosphere. Rustic room, to which we prefer the beautiful panoramic terrace if the weather allows it. A la carte: platters of cold meats, pasta dishes and grilled meats, all served in generous portions. Seasonal products are favoured: pasta with asparagus in spring, tortelli with squash with a porcini mushroom sauce in autumn. Friendly and available staff. An excellent address serving honest and tasty food.

The Acquacheta was a historic establishment and, in 1822, an inn where travellers and their horses could stop on their way through the Apennines. Today, the restaurant seduces its guests with its authentic cuisine that blends Romagna and Tuscan traditions. On the menu, fresh homemade pasta, porcini mushrooms and truffles in season, beautiful pieces of meat and game. Tasty cuisine and hearty portions. The house also offers rooms, very soberly furnished, but comfortable and equipped with TV and fridge.

The establishment pays homage to Pellegrino Artusi (1820-1911), who was born nearby and is considered the father of Italian gastronomy. He is famous for his handbook La Scienza in cucina e l'Arte di mangiar bene (The Science of Cooking and the Art of Eating Well), published in 1891 and containing recipes from all over the peninsula. The restaurant reproduces the recipes that Artusi had dedicated to Romagna, selecting quality regional products, some of which belong to the presidio slow food. Good selection of regional wines with 200 labels.

Roberto, in the kitchen, and his wife Carla, in the dining room, welcome you to this restaurant which combines the modern design of its interior with the ancient setting of a 16th century palace. The cuisine is essentially local and seasonal, attached to the beautiful products of its soil, close to the small farmers and producers of the region. It also wants to be inventive with a real aesthetic concern in the plate. The result is a beautiful balance of flavours, a cuisine that is both elegant and tasty. Very rich wine list, with many organic and natural wines.

This small restaurant located at the beginning of the climb up to the Rocca Viscontea offers tasty local cuisine. The decoration, a mix of old and modern, contrasts with the medieval atmosphere of the village. Good choice of local wines, appetizing platters of cold meats and cheeses accompanied by torta fritta. In season, pasta with porcini mushrooms and truffle, and some good meat dishes. In good weather, the small terrace in the alleyway of the village is very pleasant. Reservation recommended on Saturdays and Sundays.

Since 1907 this trattoria has been an institution in Piacenza. We come here for its typical, peasant, copious, simple and just delicious cuisine, but also for its incredible atmosphere, authentic and welcoming. A real old-fashioned trattoria, with its panelled walls adorned with black and white photos and its noisy and cheerful atmosphere. On the menu: cold cuts with gnocco fritto, tortelli with ricotta cheese and spinach, cooked and raw horse meat and homemade desserts. It's invigorating, it's good, and it's good value for money.

La Piadineria is a fast food chain with more than 200 stores in Italy and some European cities. His speciality are the piadine, these thin patties of wheat flour that can be garnished with an infinite number of ingredients. The Piadineria of Piacenza is located near the cathedral, ideal for a quick snack between visits. Paste and products always fresh. Wide menu with many interesting combinations of cold meats, cheeses, grilled vegetables, fish, herbs and condiments.

In an elegant white room with dark wooden tables arranged around a large central column, you can enjoy plates garnished with all the best specialities of the region: stuffed pasta, simmered or baked meats, cold meats and home-made pies. Charming and professional welcome. The room is not huge (reservation recommended), but the tables are quite far apart, which guarantees a quiet and rather intimate atmosphere. Very nice location, terrace in summer, high quality kitchen.

If you have a car, Ai due Platani is the restaurant not to be missed. Located six kilometres from Parma, here you can taste one of the best local cuisine in a traditional trattoria atmosphere, with red and white checkered tablecloths and panelled walls. Traditional menu, but revisited in a modern way, and exemplary products. To taste absolutely: tortelli di zucca, risotto, squab and zabaione caldo with the torta sbrisolona for dessert. Very nice selection of wines. Let the staff take care of you.

On the other bank of the Parma, the river that runs through the town, there is a small pizzeria with a red façade that uses selected ingredients from small local producers. Three choices of pizzas: the classic thin round pizza, the slice of pizza, and the chisolino, a focaccia made with pizza dough and stuffed with cold cuts and cheese. Varied toppings and seasonal ingredients: porcini mushrooms in autumn, Mediterranean vegetables in summer. To take away or to consume on the spot on the few tables of the local, with a homemade Italian beer

Since 1980, this institution has been offering exclusively fish-based cuisine; its watchword: freshness and quality of the products. The dishes are those of tradition, with antipasti of raw or cooked seafood, pasta with vongole (shellfish) and lobster, grilled, fried and baked fish. Courteous and attentive service that will guide you in the choice of dishes and good vintage. Reservation is strongly recommended. A sure value.

Located in the middle of the delta marshes and connected to the main road by a small wooden bridge, this restaurant occupies the building of a former fishing station that seems to float on the water. Inside, a small room with an intimate atmosphere, decorated with a large fireplace, accommodates a maximum of 24 people for a local and refined fish-based cuisine. Eel dishes are delicious. Behind the house, a small path in the middle of the rosebushes offers the possibility of a nice hike. Beautiful, both for the kitchen and the situation

Excellent fish restaurant in the Borgo San Giuliano, Rimini's old fishermen's quarter with its colourful alleyways. It was here, near the Tiberius Bridge, that at the beginning of the 20th century Marianna offered board and lodging to people passing through on their way to Rimini on the Via Emilia. She cooked fish dishes for them, which she obtained from the fishermen of the Borgo. Today, the trattoria continues the local culinary tradition by offering fish and seafood specialities, as well as some Romagna meat dishes.

A real institution in Cesenatico, not to be missed! Situated along the Porto Canale, this fish restaurant specialises in frying: various fried fish (including a boneless guarantee!), squid, potatoes and vegetables. Delicious, to eat in or take away. Also some dishes: pasta, risotto, fish kebabs, suggestions of the day according to the fishing and market products. Very good homemade desserts, such as sorbets of the day with seasonal fruit and ice cream

Situated in an alleyway in the centre, this small retro restaurant occupies an old carriage garage which was successively occupied by a bicycle workshop. It was founded by four friends who wanted to create a place of sociability in their image, convivial and spontaneous. The establishment offers a choice of simple, but original and above all delicious dishes at a very affordable price. The atmosphere is informal and rather young, the staff smiling and friendly. Guests also like to meet there in the evening for a drink with a diffuse soundtrack to accompany the conversations.

A restaurant specializing in all types of meatballs, meat, poultry, fish and vegetarian. The chopped stuffing is mixed with a wide variety of ingredients: parmesan, mortadella, pistachios, ricotta, olives, candied tomatoes, there is something for everyone. Served as antipasti, in pasta dishes, in broth or covered with sauce, these polpette take us on a journey through various regions of Italy. Delicious desserts. Very pleasant dining room whose studied decoration mixes industrial design and vintage furniture.

Magnificent agriturismo on the banks of the Po river and very close to the A21 motorway (exit Caorso). The covered terrace, facing the river and bordered by trees, forms the bucolic and peaceful setting of the restaurant. We come to forget that the Po has made the industrial fortune of northern Italy! After an antipasto of gnocco fritto and local delicatessen, try the "Po flavoured" pasta or dishes of freshly caught river fish. Family atmosphere. The agriturismo also has ten rooms, simple but well equipped.

The establishment is all the rage at the moment, impossible to have a table without a reservation, call at least several days in advance. Situated behind the railway station in a working-class and popular area, this restaurant with its cosy decor favours regional cuisine and pays particular attention to raw materials, supplied by small local producers. This love of the profession and beautiful products is reflected in the plates, generous in taste, but also in the attentive welcome. An address to deserved success.