Review
An unassuming trattoria in the quiet village of Savigno, nestled in the Emilian Apennines, Amerigo 1934 has been serving traditional cuisine since its founding by Amerigo and Agnese in 1934. Now run by their grandson Alberto Bettini, who has been at the helm since 1988, the restaurant has evolved from a simple country trattoria into a Michelin-starred destination while preserving the warmth and authenticity of its roots. The kitchen draws on seasonal produce from the surrounding hills, keeping beloved classics such as tagliatelle al ragù (here served with raw red onion) and tortellini in brodo, while also introducing more creative, contemporary interpretations. Guests enter through the adjoining Bottega, reminiscent of the original village drogheria, where local products are showcased. For those who wish to linger, Locanda Amerigo offers five elegant rooms in one of Savigno’s oldest houses, blending mid-century Italian design with modern comfort.
Editor’s Highlights
- 57 months aged prosciutto from the “Mora” free-range pork, Ca’ Lumaco
- Tortellini in old hen stock
- Tagliatelle 100% Bolognese with meat ragù
- Summer vegetables minestrone in two temperatures from Valsamoggia gardens
- Green lasagne with chanterelle mushrooms, potato and ricotta
- Crunchy white Bolognese zucchini with the flower and the classic meat filling in tomato
- Egg yolk gelato “like the old days”