The story
Amerigo, in the tiny Bolognese village of Savigno, holds a steady 4.7 stars for good reason. Franchino Er Criminale calls it “a fantastic restaurant disguised as a trattoria,” praising its “incredible technique and ingredients.” The menu reads like a love letter to Emilia-Romagna, yet the execution is undeniably refined.
Dishes like the *Calze Gatti Arrostiti con Velo di Lardo* and *Tortellini in Brodo di Gallina Vecchia* dazzle, while the *Tigella con Gelato al Parmigiano* offers a clever, savory-sweet pivot. A *Zuppa Inglese* rounds out a meal that feels both rooted and adventurous. Franchino does note that the appetizers were “a bit underwhelming” and that prices lean fine-dining. Still, for technique this assured in a trattoria’s clothes, Amerigo is a compelling stop.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers praise Amerigo’s Zuppa inglese as a standout, calling it a decadent, nostalgic triumph. The overall vibe is warmly traditional, with food that feels both refined and deeply comforting.
“This zuppa inglese has a clear separation: cream on one side, chocolate on the other. The cream is almost pudding-like. I prefer more sponge cake and alchermes, but this is very good. If you prefer tiramisù, learn to eat zuppa inglese. You've probably only had bad ones.”
What creators say
1 creator has covered Amerigo. Most active: Franchino Er Criminale
A fantastic restaurant disguised as a trattoria, with incredible technique and ingredients, though the appetizers were a bit underwhelming and the prices are more in line with a fine-dining establishment.
Dishes mentioned
Calze Gatti Arrostiti con Velo di Lardo
These calze gatti are roasted with a thin layer of lard, served with a fresh giardiniera. The dish is quite fresh, the only fatty note is the lard. It's a bit underwhelming compared to the rest, honestly.
Tigella con Gelato al Parmigiano
A tigella with parmesan ice cream and aged balsamic vinegar. It's a bit of a gimmick, the price doesn't justify it. Not bad, but not exciting.
Tortellini in Brodo di Gallina Vecchia
The real tortellino bolognese, as big as a coin. The broth is the color of gold, the color of joy. It warms your stomach and your soul. The broth is light, you can taste the tortellino perfectly. Excellent, truly excellent.
Uovo con Purè di Patate, Cialdine di Parmigiano e Tartufo
A base of mashed potatoes, crispy parmesan wafers, and an egg with whipped white and runny yolk, parmesan fondue, and two seasonal truffles: marzuolo and black. The textures are incredible: the fluffiness of the egg white, the richness of the yolk, the crunch of the wafer, the smoothness of the mash. It's spectacular, exactly what I wanted.
Guancia di Vitella Brasata con Cipolle Rosse
Braised veal cheek with red onions. The onions are like homemade onion rings, incredible. The cheek falls apart with a fork, it's so tender. It has all the textures: the flaking meat and the crunchy fried onion ring. I gave 10 to the cheek at Scannabue, this is 10 plus, even better. Moving, I said it all.
