When you think of Emilia Romagna, products like parmigiano reggiano, balsamic vinegar from Modena, and prosciutto di Parma should all come to mind. At Via Emilia, these goodies are used generously throughout the menu, letting you know exactly what you are in for.

 

Take starters like the Piadina (B320), for example. This version of a soft cheese sandwich usually found on the streets of Rimini is filled with rocket leaves, thin slices of prosciutto, and creamy stracchino cheese. Then there are mains like the cotoletta alla Petroniana (B990), a large breaded veal chop topped with parma ham and parmigiano cheese.

 

Other standouts highlight the culinary heritage of chef Stefano Merlo and Andrea Bernadi (ex-general manager of Il Bolognese), who teamed up to open this restaurant in the spacious house that Sensi once occupied.

 

One must-try is the passatelli soup (B230), featuring light-as-air, noodle-like dumplings made out of bread crumbs, cheese, and eggs served in a delicate capon broth, but don’t miss mains like tagliolini alla Scoglio (B570), thin egg noodles tossed with seafood and tomato sauce, and tortellini Artusiani (B350), roasted and folded ravioli in parmigiano cream.

 

Pizzas here are certainly no afterthought, either—made with 72-hour-fermented, naturally leavened dough, which shines in the classic margherita (B260).