Emilia–Romagna Restaurants




Zafferano Review

Veneto-born Chef Renzo Geminiano has worked outside Italy, and it shows in his inventive cuisine. He clearly knows the classics—and how to make them dazzle. Chef Renzo runs this small, intimate restaurant—a favorite of many locals who like to eat well—with his wife, sommelier Stefania Angelini (a native of Ferrara), whose wine list is carefully culled and well priced. The menu's divided into fish and meat, and choosing is agonizing. In winter, much game is on offer and the carpaccio di cervo e finocchi (venison carpaccio with slivers of fennel atop a wild berry coulis) is a perfect way to begin; followed, perhaps, by deboned quail and artichokes. Fish is equally well prepared: the antipasto of raw shrimp with grapefruit and avocado is heavenly.

Updated: 02-21-2013

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