农业度假村 Fattoria Corte Roeli

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.

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

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

Named after the village’s former postman, an important and charismatic character in this small community, this former workers’ club is housed in a rustic restaurant with a beautiful porch where you sit in summer beneath cooling fans. The cuisine steps away from local tradition to offer creative yet never overly fanciful dishes which are always generous and beautifully presented. We particularly enjoyed the mezze maniche pasta with stewed white onion, sour butter and burnt lemon, as well as the leg of guinea fowl browned with paprika, its own juices and horseradish mayonnaise. When choosing you

On the outskirts of Ferrara, this classic-style restaurant, run reliably by the same family for five generations, serves cuisine based mainly around local ingredients. Highlights include homemade fresh pasta (their tortellini in broth or served with a delicious creamy Parmigiano Reggiano sauce are excellent) and truffles, served mainly on fresh-egg pasta and risottos but also on some main courses such as foil-baked guinea fowl with fried cream and roast potatoes.

A family-run restaurant in the province of Bologna with an excellent reputation for good food. Whether you choose one of the fish-based recipes or meat dishes, you’ll enjoy cuisine with a balance of classic flavours and modern influences, including a few regional specialities.

After forty years of experience, their consistency and care make this one of Ferrara’s most sought-after tables (best to book well in advance!). Guests enter intimate dining rooms of welcoming warmth, where service is gracious and precise. The menu is fragrant with the sea: fish dishes prepared with classic elegance and modern touches, such as the green bean and vegetable velouté crowned with raw scampi, fresh and glistening. Meat offerings are equally rewarding, rich and flavorful, with the celebrated potato sformato and gratinéed salama da sugo releasing intense aromas from the oven.