Hotel Lory Ficarolo

In a quiet corner of the center, a small, discreet door opens onto two interconnected dining rooms: modern yet simply elegant. The air is fragrant with Romagna: hand-rolled fresh pasta, tender Swiss chard and ricotta tortelli cloaked in melted butter and Parmigiano, golden oven-baked lasagne, rustic tagliatelle bathed in a richly flavored prosciutto ragù. The main courses are a triumph of taste: tender tongue and succulent cotechino paired with velvety purée and creamy sauces. The finale is sweet and enveloping, with the moist-hearted tenerina accompanied by a small glass brimming with soft, f

The spaces have been refreshed – simple yet more contemporary – without losing the venue’s authentic soul. The kitchen remains faithful to seafood traditions, offering a sound quality-to-price ratio, now elevated by a more polished presentation. Not to be missed are the raw scampi, delicately marinated with fine shavings of lemon zest, and the turbot baked in a potato crust, an enduring house classic. To finish, fragrant puff-pastry biscuits, served warm with confectioner’s custard. Long a fixture, and still today, a true reference point in the Ferrara area.

A menu steeped in Ferrarese tradition, served in a welcoming and comfortable setting, energised by the friendly charm of the owner, who offers valuable advice on the best wine and food pairings. The menu features flavours that seduce the senses: passatelli drenched in a velvety cheese fondue, enriched with morel mushrooms and the intense aroma of autumn black truffle ; soft and juicy larded pheasant breast accompanied by a Castelmagno custard that caresses the palate; and to finish, a soft cheesecake with double white chocolate and pistachio mousse, topped with a blackberry sauce. And, season

Housed in Villa Zarri, a historic family residence where one of the most famous brandies in Italy was created, this restaurant is home to chef Agostino Iacobucci, who creates a culinary bridge between his native Campania and the Bologna region. His dishes include a delicious rabbit alla genovese, a type of Neapolitan stew, served with a scamorza cheese and herb cream and topped with shavings of local black truffle. The impressive wine list boasts a selection of vertical labels including prestigious wines such as Sassicaia and Tignanello, with over ten different vintages available. The villa al

Within the Feniletto nature reserve, the restaurant looks out over a tree-lined garden, an organic kitchen garden and an orchard that speak directly to the cooking. The warm and intimate interiors recall an elegant domestic drawing room, with wood, soft lighting and a welcome of homey character. At the stove is chef Francesco Sodano, who offers exclusively blind tasting menus: the guest chooses one of three journeys and the number of courses, while the dishes arrive as a surprise. The ‘Ricomincio da tre’ menu pays homage to Campania and gathers some of the chef’s signature dishes, among them a

2027 will mark forty years of business: a story made up of aromas, flavours and traditions, the story of the Portinari family, who have carved their name among the pillars of Venice's restaurant scene and beyond. Chef Nicola Portinari welcomes guests to La Peca with one clear goal: to give them pleasure, letting them choose freely from an extensive and inviting menu (for those who prefer a guided experience, there are three tasting menus, including a vegetarian option). Leafing through it, it is easy to be seduced by dishes that speak to the palate and the mind. His creations are technical, bu

Period furniture, regional cuisine and a cheerful ambience are some of the characteristics of this old farmhouse which is named after the 1800s when it was built. Some of the ingredients used, such as snails and frogs’ legs, may come as a surprise: the restaurant specialises in these unusual delicacies, even offering a tasting menu totally dedicated to snails.