Fast food and home catering Emilia-Romagna

In this beautiful bakery you can buy the gnocco fritto, a fried bread dough that has the shape of a large ravioli and that the locals traditionally accompany with cold meats. There are also different kinds of breads, pizza slices, pies and pastries, as well as a wide variety of fresh pasta to be cooked later or eaten on the spot (tagliatelle, stuffed pasta, passatelli...). Bar open at all hours for a coffee or an aperitif; it's a pity that the service in the dining room is not always very friendly...

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.

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!

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.

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

In dialect, cherenta means crescentina or tigella, a round, flattened bun from the mountains of the Apennino modenese. Its characteristic shape is linked to its traditional method of baking: the dough pieces were stacked alternately with terracotta discs before being baked in a wood-fired oven. They are tasted here stuffed with local products: cold cuts, cheese, grilled vegetables or Modenese pesto, a paste made of bacon, parmesan, rosemary and garlic. Also available in a sweetened version with chestnut cream, Nutella, etc.

Specialized in fish, fritures are delicious! Take on or on the spot.

Situated between the saltworks and a small lake, this kiosk is the typical fast-food of Romagna: piadina, crescioni and other specialties to enjoy on-site or to take away. Famous for the quality of the products used.

Merry little pink pigs are scattered all over this place in the historic centre where pork is celebrated. While the specialty remains the panino au roti, we will also appreciate other sausage fillings, porchetta, head-press, and sandwiches with names evocative of "coronary flu" and "chronic aerophagia". There are also slices of pizza, rice balls and doughnuts, in short, fat, fried, but good, to be enjoyed without complex ... not too often anyway! Friendly and talkative boss.

This medieval covered market stands in the middle of the Quadrilatero, behind Piazza Maggiore. Restored in 2014, the Mercato di mezzo offers an excellent solution for those who want to eat on the go, but without sacrificing product quality. On the ground floor there are the kiosks of major institutions of local gastronomy: Calzolari bakery, Pavaglione fishmonger, Gino Fabbri's Granarolo pastry shop, Emilia Romagna's regional wine cellar... On the first floor, good pizza from Eataly; in the basement, Baladin homemade beer.

It is a baracchina della piadina, a kiosk where you can order a deliciously warm piadina stuffed in a thousand different ways. These establishments, characteristic of the Romagna region, are perfect for a quick snack on the go. In Chiosco del Tondo, you can eat your piadina on the long benches or plastic garden chairs in the wooded surroundings of the Tondo city park, or take it away. It's just delicious! Ten minutes walk from the historic centre.

This small Italian-style fast-food restaurant has been in existence since 1955. A counter, a few stools and lots of cordiality to eat delicious panini on the go. At noon, the gourmets invade the alleyway, bread stuffed in hand. In spite of the crowds, the service is fast and efficient. The most legendary panini are the spaccaballe, stuffed with roast pork, the carciofa, garnished with artichokes, parmesan, ricotta and spinach, and the panino polpette di cavallo, with horse meatballs and balsamic vinegar.

For 50 years, Piadina del Mare kiosks have been offering delicious stuffed stuffed.

A piadina kiosk run by the same family since 1958. The piadina is prepared according to tradition, with 140 different variations for stuffing. If you want to stay on the classic, take the one with raw ham, squacquerone (a creamy cheese) and arugula. Otherwise, you can opt for a sausage filling, fresh mushrooms, gorgonzola, porchetta, grilled vegetables, mozzarella di bufala, spicy salami... There's plenty to choose from! The house also offers homemade salads and desserts.

Here you can find typical Romagna stuzzichini, based on piadina, vegetables, cheeses and meats.

Just a stone's throw from the beach and on the edge of the Federico Fellini Park, this piadina kiosk relies on the quality of its raw materials: parmigiano reggiano from 24 months of maturing, formaggio di fossa, culatello di Zibello DOP, salami of mora romagnola, squacquerone from Cesena, all the excellent products of the region garnish these fine round wafers typical of Romagna. You can also taste the cassoni, large turnovers stuffed with cheese, spinach and cold cuts, and homemade desserts. Vast shaded terrace very pleasant.

Slightly off-centre in relation to the historical centre, this address is a must to discover and taste the home-made pasta and its various specialities. At the entrance of this small, warm and tastefully decorated room, a beautiful exhibition of fresh pasta welcomes the customer. Tasty recipes cooked with products, whose quality can be seen in the various proposals of the varied menu, can be eaten on the spot, ordered to be taken away or delivered at home, what more could you ask for?

Along the Strada Farini, a good address for lunch, with a wide choice of panini, focacce, bruschetta, hamburgers and kamut breads. The varied fillings explore the entire repertoire of regional cold meats, with different cheeses, vegetables, sauces and condiments, and pesto di cavallo, chopped horse meat typical of Parmesan cuisine. Good choice of homemade beers and wines by the glass. Every evening, aperitivo with a large buffet where you can pick up appetizers to accompany your drink.