Restaurants in Emilia Romagna: Top 10

Restaurants in Emilia Romagna

Restaurants in Emilia Romagna

Emilia Romagna, a region known for its kilometric beaches crowded with tourists. But this place is also important for its local cuisine. At the top of the national gastronomy for the variety and goodness of its tasty and generously seasoned dishes. Let's see together what are the characteristics of the kitchens of the best restaurants in Emilia Romagna.

The kitchens of the best restaurants in Emilia Romagna are a special place. They are the place where food is cooked with love and care, shared between friends as if it were their own meal - but not just for dinner; these spaces also serve to host banquets or other large gatherings so people can gather over an incredible meal!

One of the many things that make Emilia Romagna a region in Italy is its cuisine. From rustic dishes and rich wines to fresh pastas cooked with love by your favorite chef - it's no wonder that people from all over the world recommend this beautiful place for holidays or business trips!

The strong point of the typical cuisine of the place is the egg pasta. Let's find the tagliatelle again. Baked lasagna is often seasoned with Bolognese sauce made with meat and tomato, and among the most important are tortellini, traditionally served in meat broth or with cream. There are also tortelloni stuffed with delicatessen products such as mortadella or ham, combined with eggs, Parmigiano Reggiano and nutmeg or with ricotta and spinach.

Characteristics of Romagna cuisine

Restaurants in Emilia Romagna

Among the second courses we rediscover the "cotoletta alla Bolognese", the "Falda Vicentina", prepared with horse meat and the "beef stew", flavored with spices, prepared with horse and donkey meat. Along the Po, however, the consumption of eel is widespread, with which soup is prepared: a typical Comacchio dish, where eels are cooked with onion, celery, carrot, tomatoes, grated lemon peel and vinegar. No oil is added as the fish releases its fat during cooking.

Emilia Romagna is one of the largest producers of cured meats. Among the best known are the "mortadella di Bologna", the "mortadella di Modena", the "culatello", the "spalla di San Secondo", the "zamponi" and the "cotechini" of Modena.

Restaurants in Emilia Romagna

Defined the "King of Cheeses", Parmigiano Reggiano is known throughout the world and used in dishes from various Italian regions, in addition to the Emilian region. Grana Padano and Provolone Val Padana are produced in the province of Vicenza. Less famous are: squacquerone, a creamy cheese often used in the Piadina sauce, casatella and caciotta from Castel San Pietro Terme.

Unmissable in Romagna, the Piadina Romagnola, a primordial food that dates back to the Italic populations, prepared with wheat flour, lard and olive oil, yeast, salt and water, cooked on a terracotta plate, called "Teglia", but today more commonly prepared on metal plates or refractory stone slabs. It can be eaten as a substitute for bread. Very often it is folded in two and stuffed in various ways, both sweet and savory.

Restaurants in Emilia Romagna

Balsamic Vinegar of Modena, registered under the DOP brand since 2000, is a traditional condiment of Emilian cuisine, produced with cooked grape must, fermented, acetified and then aged for at least twelve years.

Among the desserts, rich in almonds, honey and spices, the most important are: the Certosino, the Bologna rice cake, the Barozzi cake, the frappe, the castagnole, the donuts and the Reggiano biscione.

The Ferrara bread is very well known, with a characteristic shape made up of two twisted loaves of dough.With chestnut flour, however, "mistochine" are prepared both in the sweet version with raisins and as an accompanying base.

Among the best restaurants in Emilia Romagna where you can taste the typical dishes of the Romagna tradition, we have selected 10, among which we find:

Restaurants in Emilia Romagna

• The "Magnolia" of Cesenatico with two Michelin stars, led by Alberto Faccani. A place where tradition meets creativity and cuisine meets art.

• The "San Domenico" of Imola, founded in 1970 by Matre Morini and the Director Marcatilli. With Chef Valentino Marcatilli, today it is famous for the "65° egg in San Domenico ravioli", prepared with mountain butter, sweet parmesan and white truffle.
• The "Marconi" restaurant led by the Mazzucchelli brothers aims to satisfy those who want to taste a territory and its excellence. The cuisine is simple, made of what the courtyard, the vegetable garden, the chicken coop, the fields and the woods offer.

Other restaurants

• The "Zanzara" of Ferrara, a place where you can taste fish and game, with great attention to raw materials and cooking techniques.
• The "Heraclius Hut", located among the mists of the lower Ferrara area, near the sea. Historic place that grew up around the passion of the Sorcini family.
• The "Strada Fare" restaurant in Modena has Emilio Barbieri as Chef, who tries to convey the scents and aromas of his adolescence in a modern way.

• The "Erba del Re" of Modena, with menus created by Chef Luca Marchini, who experiments with a personal and profound vision of cuisine.
• In Parma we find the "Parizzi" restaurant with a 70-year history, headed by Chef Marco Parizzi, boasting a Michelin star since 1980.
• The "Antica Corte Pallavicina", located in a large historical farm in Parma, with a dairy and cellars for wines and cured meats dating back to the 14th century.
• At the "Clinica Gastronomica", the cuisine is linked to the Emilian tradition. Full of trolleys celebrating the triumph of appetizers divided between cured meats and vegetables. Wide range of homemade pasta and vast choice of meats for second courses.

All you have to do is take a trip to this wonderful land to discover and taste all its excellent flavors in some of the best restaurants in Emilia Romagna.