Osteria del Vino — Lambrusco and Tortelli at Source
Reggio Emilia sits in the heartland of two of Italy's greatest but most misunderstood products — Parmigiano-Reggiano and Lambrusco — and the best place to understand both together is at a proper local osteria. Osteria del Vino on Via Emilio Alessandrini is exactly that: a wood-panelled, bottle-lined room where the wine list is almost entirely regional and the kitchen turns out handmade tortelli d'
What to Order
Start with a tagliere of local salumi — coppa, culatello and ciccioli — alongside gnocco fritto, the pillowy fried dough that is Reggio's answer to a bread basket. Wash it down with a glass of sparkling Lambrusco Reggiano, which is drier and more complex than the sugary export versions you may have encountered elsewhere.
For a primo, tortelli d'erbetta are the regional signature: large pasta parcels filled with ricotta and chard, dressed simply in butter and Parmigiano. Resist the urge to order a red sauce — the butter lets the filling speak for itself.
The Lambrusco Education
Ask the staff to walk you through the difference between Lambrusco Reggiano, Lambrusco Grasparossa and Lambrusco di Sorbara — three distinct DOC wines from the same grape family with notably different characters. Most osteire in town stock all three and staff are genuinely proud to explain them.
The meal here rarely exceeds €30 per person with wine, making it exceptional value for the quality on offer. Book ahead for Friday and Saturday evenings when the room fills quickly with locals.
More of Reggio Emilia
Discover where to stay, what to do and the best deals for your trip.
Explore Reggio Emilia →
