The story
Nestled in the hills of Galeata, Locanda La Campanara has earned a Michelin Bib Gourmand for its devotion to authentic Romagna cuisine. Sentieri Golosi calls it “l’OSTERIA DEFINITIVA in Romagna,” and the handmade pasta lives up to the hype. The Tagliatelle al Tartufo Bianco is the clear star, but the Passatelli Asciutti con Scalogno e Pancetta di Mora Romagnola and Capretto Arrosto con Patate are equally compelling.
Beyond the pasta, rustic yet elegant plates like Crema di Patate, Verdure e Funghi Porcini, Tortelli alla Lastra, and Polpette round out the menu. A Ramerone and Torta di Robiola with blackberry jam provide a sweet finish. Housed in a historic building with scenic outdoor seating, this family-friendly spot is a true temple of local tradition—well worth the trip.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Locanda La Campanara’s polpette emerge as the star, earning rapturous praise for their tender, soulful flavor. The overall vibe is one of rustic, heartfelt warmth, where every dish feels like a loving embrace.
“These meatballs are amazing. They remind me of childhood dishes. They're very flavorful, well-seasoned, well-cooked, and crispy on top. I prefer them without the tomato sauce — they're better on their own, like eating cherries. The aroma is incredible. There's definitely some pork in there, maybe some sausage. The sauce is a delicate tomato sauce, but it covers the flavor a bit, so I eat them plain.”
What creators say
1 creator has covered Locanda La Campanara. Most active: Sentieri Golosi
- Sentieri GolosiLoved
tra azdore, passatelli e TARTUFO BIANCO, l'OSTERIA DEFINITIVA in Romagna · @ 0:49
A temple of authentic Romagna cuisine with handmade pasta, high-quality local ingredients, and a Bib Gourmand from Michelin — absolutely worth the trip.
Dishes mentioned
Crema di Patate, Verdure e Funghi Porcini
This is a warm, aromatic, and flavorful soup. The porcini mushrooms are fabulous as always, really good. It's a great start to the meal.
Tortelli alla Lastra
This is a typical specialty from the Casentino area. The filling is potato and pumpkin, and it's served with a side of homemade giardiniera. It's my first time trying it — I thought it was fried piadina at first! It's very good, pleasant, with a slightly sweet filling. It's a hearty appetizer with potato, pasta, and pumpkin. The tortello is super crunchy, and the giardiniera is one of the best I've ever tasted — very balanced, flavorful, and with a delicious crunch.
Polpette
These meatballs are amazing. They remind me of childhood dishes. They're very flavorful, well-seasoned, well-cooked, and crispy on top. I prefer them without the tomato sauce — they're better on their own, like eating cherries. The aroma is incredible. There's definitely some pork in there, maybe some sausage. The sauce is a delicate tomato sauce, but it covers the flavor a bit, so I eat them plain.
Tagliatelle al Tartufo Bianco
The tagliatelle is good, al dente, well-made. The white truffle has a wonderful aroma and flavor — it pushes through but just right, without that strong aftertaste. It's pure pleasure. This dish is made for truffle and butter — I can taste the butter too. It's very delicate, the truffle shines. You have to eat it slowly, enjoy the sight, but not too slow or it gets cold. The creaminess is beautiful. I'm happy.
Passatelli Asciutti con Scalogno e Pancetta di Mora Romagnola
This pasta is beautiful — it's like pasta but not like pasta. It has a good aroma of shallot and pancetta, which are very flavorful and strong. It's a very interesting alternative dish, my first time trying this pasta. The texture is really particular — lumpy, rough, not smooth. The flavor is very interesting. The shallot gives it a sweet but also strong side. It's a simple, flavorful sauce with just two ingredients. The passatello has the right consistency, you can just barely taste the lemon zest and parmesan. It's a comforting dish that puts you in a good mood, makes you feel at home.
