Traditional Emilia-Romagna regional cooking and congenial service fly under the flag of the familiar and promising red-checkered tablecloth. Sautéed duck breast atop crispy polenta with vegetables in a luscious San Giovese wine reduction is truly a treat, as are the homemade pastas. For theatrics, order risotto; rice imported from Vercelli is finished table-side in a hollowed wheel of Parmigiano-Reggiano. It's authentic and wonderful.
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