Best restaurants and what to eat
Italy
Emilia-Romagna is one of Italy’s great gastronomic heartlands, famed for rich pasta traditions, exceptional cured meats, aged cheeses, and the fertile products of the Po Valley. Its cuisine balances luxury and simplicity: handmade filled pastas, slow-cooked sauces, sparkling wines, and legendary ingredients such as Parmigiano Reggiano and traditional balsamic vinegar.
The iconic hard cheese of Emilia-Romagna, intensely savory and nutty with crystalline crunch and long, lingering umami. Aged for many months or years, it is shaved over pasta, eaten in chunks, or paired with balsamic vinegar and local Lambrusco.
A firm, granular cheese with a more delicate, milky profile than Parmigiano Reggiano, yet still rich and satisfying. It is prized grated over pasta, risotto, and soups, or enjoyed with pears and cured meats.
A fresh, spoonable cheese with a creamy, tangy, almost melting texture that defines Romagna’s lighter dairy tradition. It is famously paired with piadina, where its softness balances the flatbread’s warm chew.
A soft, mild, spreadable cheese with a delicate lactic sweetness and silky texture. Though delicate on its own, it works beautifully in stuffed breads, baked dishes, and with rustic regional breads.
This famous blue cheese has a creamy body and a bold, peppery, slightly pungent finish. In Emilia-Romagna it is often served with polenta, pears, or honey, and used to enrich sauces.
One of Italy’s most prized cured meats, made from the heart of the pork leg and aged in the humid cellars along the Po River. Silky, delicate, and deeply aromatic, it is best sliced thin and served simply with bread and a glass of sparkling wine.
The region’s signature sparkling red wine, ranging from dry and vibrant to softly frizzante with juicy berry aromas and lively acidity. Served chilled, it is a classic partner for cured meats, rich pasta, and fried foods.
A versatile red wine offering red cherry, violet, and savory notes with medium body and a food-friendly finish. It is typically poured with roasted meats, pasta with ragù, and hearty regional dishes.
A historic white wine from Romagna, capable of dry, sweet, and passito styles, known for stone fruit, floral aromas, and a fuller texture. It is often served with fish, poultry, or desserts depending on the style.
A fresh, lightly sparkling white wine with citrus, pear, and floral notes and a crisp, easy-drinking profile. It is commonly enjoyed as an aperitif and with light antipasti.
An aromatic white wine with perfumed grape, peach, and blossom character, often made still or sparkling. Its expressive fragrance makes it a natural match for savory snacks and regional cold cuts.
A traditional red from Piacenza, usually a blend that delivers dark cherry fruit, spice, and a pleasantly rustic edge. It can be still or frizzante and is a natural companion to salumi and hearty meat dishes.
Tiny ring-shaped stuffed pasta served in a clear, fragrant broth, embodying the elegance and precision of Bolognese home cooking. The filling is rich and savory, while the broth adds warmth and delicacy.
The classic Emilian pasta pairing: broad egg noodles coated in a slow-cooked meat sauce with deep tomato, wine, and soffritto flavor. It is hearty, balanced, and one of Italy’s most beloved comfort dishes.
Layered pasta sheets with ragù, béchamel, and Parmigiano Reggiano, baked into a rich and supple casserole. The dish is deeply aromatic, creamy, and celebratory, with each layer contributing texture and depth.
Filled pasta shaped like little hats, usually served in broth for a comforting and festive first course. The filling is typically savory and cheese-forward, with a satisfying handmade texture.
Short curled pasta tossed with sausage sauce, a rustic and satisfying dish from the Bolognese countryside. The sauce is rich, peppery, and ideal for soaking into the pasta’s ridges and curls.
Large stuffed pasta filled with sweet pumpkin, often balanced with butter and sage or a dusting of cheese. The result is tender, gently sweet, and quintessentially autumnal.