Restaurants in the province of Reggio Emilia

Reggio Emilia is where Parmigiano took half its name, and where Lambrusco is not a joke but a serious wine. The cooking is pasta and pork, without half measures.

What you eat here

• Parmigiano Reggiano DOP — the name holds two provinces; the best wheels travel the world.
• Erbazzone — a flat savoury tart of chard, parmesan and lardo, eaten in slices with the hands.
• Cappelletti in broth and green tortelli of chard.
• Gnocco fritto and cured meats: here the dough is cut square and puffs up.
• Aceto Balsamico Tradizionale di Reggio Emilia DOP, twin to Modena's.

The wine

Reggio Lambrusco, especially from Scandiano and the Colline di Scandiano e Canossa, and Spergola, a nearly forgotten native white now rediscovered.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.