The best Italian pizzerias and restaurants Emilia-Romagna

An old osteria in the heart of the university district, highly prized for its traditional cuisine and conviviality. Excellent pasta dishes (delicious tagliatelle al ragù) and other local dishes are eaten on large wooden tables. The Osteria dell'Orsa is also a place of exchange, meetings and culture that reflects the university tradition of Bologna. People of passage and locals mingle in a cheerful and warm atmosphere. The place is often crowded, so expect to wait a little while. A very good address at a low price.

A classic Bolognese restaurant, which has occupied a downtown alley since the late 1950s. In this discreet and welcoming trattoria, one breathes an air of the vecia Bulagna, "the old Bologna". The cuisine is traditional, the one of Bolognese grandmothers busy in the kitchen stretching the dough and filling it with stuffing or cutting it into tagliatelle, watching the bollito misto simmering or the stinco candying in the oven. A simple and tasty cuisine, and very comforting, which is worth the detour.

Close to the university, this canteen is famous for its musical evenings. It comes mainly to listen to jazz where groups play live. The wine list is impressive (over 400 wines). It's possible to recover, but the canteen has less and less reputation about its kitchen.

A temple of traditional Parmesan cuisine, a well-known trattoria that has its regular customers and attracts people passing through Parma. This reputation proves to be amply justified: tasty local cuisine with no false notes, very generous portions and a joyful and authentic atmosphere, all for an unbeatable price-quality ratio. Magnificent platters of cold meats, homemade pasta (tortelli with squash or ricotta and herbs) and desserts to fall. The place is always full: it's best to book in advance.

A small restaurant very appreciated by the inhabitants for its local cuisine served without fuss. Local atmosphere guaranteed. Very friendly boss, fresh products and excellent homemade pasta, what more could you ask for? Some specialities: tortellini in brodo (in broth), lasagne and bolognese escalope, a breaded escalope with raw ham and cheese. In dessert, try the zuppa inglese. Family atmosphere. Stefano, the photographer, and his wife Marina, the sculptor, are taking care of their guests. Careful, it's sold out soon.

Located 50 m from the Duomo, this trattoria is one of the references of the local cuisine. It is a good place to eat in an informal atmosphere. The menu changes very regularly, almost every month, but keeps the basics like tortellini, fresh pasta and homemade desserts. Chocolate mousse is a staple of the house. Various meat dishes are offered such as pork chops, lamb, rabbit and tender beef.

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 rustic restaurant located just in front of the sea, but which does not offer fish dishes! Here, Romagna's cuisine is honoured, that of the land, with its cold meats accompanied by warm piadine, juicy grilled meats, tagliatelle al ragù and tortelloni with butter and sage. Everything is homemade, even the fresh pasta, you can taste very tasty traditional dishes. Don't stop at the façade, which is not particularly engaging: here you eat well and are greeted with a smile.

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 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.

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

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.

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.

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.

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.

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.

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.