Viia Emilia Italian Restaurant

A mixed selection of freshly sliced Italian cured meats. Includes traditional varieties typical of Emilia-Romagna. Served with hot fried dough puffs (gnocco fritto).

High-quality Parma ham, carefully aged. Thinly sliced to enhance its sweetness and tenderness. A classic Italian cured meat.

Parma ham aged for 24 months. Intense flavor and melt-in-your-mouth texture. Perfect to enjoy on its own or with bread.

Cured salami made from the pork neck, typical of Piacenza. Spiced and flavorful with notes of pepper and garlic. Soft texture and rich taste.

Large, fragrant, and velvety cooked pork sausage, enriched with pistachios. Delicate flavor and smooth texture. A Bolognese specialty.

Traditional salami produced in the city of Felino. Medium grind and sweet, delicate flavor. Slowly aged to develop its characteristic aroma.

White pizza with diced potatoes, smoked scamorza, and crispy pancetta. A rustic and bold flavor. Very tasty.

Pizza with tomato, mozzarella, baked Piacentina Coppa, and champignon mushrooms. A combination of earthy flavors. Rich and tasty.

White focaccia pizza served with fresh Burrata, Parma ham, arugula, and oregano. A triumph of fresh ingredients added raw. Fresh and creamy.

Pizza with tomato, mozzarella, spicy pork 'Nduja, spicy salami, and rosemary. A strong and spicy flavor. For those who love spice.

Classic pizza with tomato and mozzarella, garnished after cooking with Parma ham, fresh arugula, and Parmigiano Reggiano shavings. Balanced and flavorful.

White pizza with mozzarella, cooked ham (Parmacotto), burrata cheese, and arugula. Delicate and milky. Ingredients added after cooking.

Meat-filled tortellini inspired by the historic recipe of Pellegrino Artusi. Served with a mix of roasted meats in a Parmigiano Reggiano cream. A historic and rich dish.

Hat-shaped pasta filled with capon and ricotta. Sautéed with butter and sage. Delicate and traditional.

Pasta similar to spaghetti, made with fresh egg. Dressed with a white ragù of poultry and farmyard animals. Rustic and genuine flavor.

The classic dish of Bologna. Fresh egg tagliatelle with slow-cooked meat ragù. Rich, flavorful, and iconic.

Layers of green spinach pasta alternated with Bolognese ragù, béchamel, and Parmesan. Baked until golden. The ultimate comfort food.

Short, curly pasta typical of Emilia. Dressed with a white ragù of flavorful sausage. Tasty and substantial.

Traditional Romagnola pasta made with breadcrumbs, eggs, and Parmesan. Served in hot broth. It has a soft texture and a unique flavor.

The quintessential Sunday dish. Meat-filled tortellini served in a rich meat broth. Warm and comforting.

Hearty soup of mixed beans and sausage. Served with mixed 'maltagliati' pasta. A rustic and nutritious dish.

Hat-shaped filled pasta served in hot broth. The filling contains capon, ricotta, and Parmesan. Delicate and flavorful.

Round ravioli filled with mixed cheeses according to a family recipe. Served in hot broth. A simple and tasty comfort food.

Breaded and fried veal cutlet, typical of Bologna. It is enriched with Parma ham and melted Parmesan cheese. Rich, flavorful, and very substantial.

Whole organic chicken marinated and roasted in a wood-fired oven. Served with rosemary potatoes and roasted vegetables. Tender and juicy.

Breaded and fried lamb chops, golden brown. Crispy outside and tender inside. Served with rosemary potatoes.

Pan-seared Kurobuta pork loin rolls. Stuffed with pork and wrapped in Parma ham. A tasty and traditional main course.

Beef cheek slowly braised in red wine until very tender. Served with roasted pumpkin and carrots. Melts in your mouth.