Via Emilia

Via Emilia's cuisine is a love letter to Emilia-Romagna, one of Italy's most celebrated gastronomic regions. The kitchen's dedication to authenticity begins with pasta production—fresh pasta is made in-house every day, ensuring that each plate of tortellini, lasagne, or tagliatelle meets the exacting standards of this pasta-obsessed region. The handmade approach means you're experiencing pasta as it's meant to be: tender, flavorful, and perfectly textured.

The restaurant's signature specialty is tigelle, small round breads that are a traditional staple of the Modena area. These warm, slightly crispy breads are served alongside generous selections of regional charcuterie and cheeses, allowing you to create your own combinations and experience the convivial, interactive style of dining that's central to Emilia-Romagna's food culture. The quality of the cured meats and cheeses reflects the region's reputation as Italy's premier producer of salumi and Parmigiano-Reggiano.

Beyond pasta and tigelle, the menu explores the full breadth of Emilia-Romagna's culinary traditions, with dishes that highlight the region's rich, satisfying flavors. Homemade desserts provide a sweet finale, continuing the restaurant's commitment to preparing everything from scratch. The wine list pays special attention to lambrusco, the slightly sparkling red wine that's often overlooked outside Italy but is the perfect companion to the region's rich cuisine. This isn't the sweet, commercial lambrusco you might remember—Via Emilia serves quality examples that showcase the wine's dry, refreshing character and its natural affinity for charcuterie and pasta dishes.