The story
Trattoria Sant'Eufemia sits on the edge of the Romagna Apennines in Brisighella, a rustic, no-frills spot that operates without reservations and thrives on walk-ins. Creator Sentieri Golosi calls it “impossible to finish everything,” noting the “gigantic portions” and excellent traditional food. The service is warmly welcoming, making it a worthy detour for anyone armed with a serious appetite.
The kitchen leans into Romagna’s hearty soul: Pizza Fritta con Squacquerone e Salumi Misti leads, followed by Spoia Lorda con Ragù Bianco e Radicchio and a Tagliatella di Muovera Romagnola with ragù, sausage, leeks, and cherry tomatoes. A massive Grigliata Mista packs tagliata, pancetta, rosticciana, ribs, and sausage; dessert is a classic Torta della Nonna. Every dish earned a thumbs-up from the reviewer.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the Torta della nonna, a buttery, pine-nut-crusted custard tart that tastes like a warm hug. The overall vibe is deeply comforting, rustic, and authentically Italian.
“When there's torta della nonna on the menu, my brain stops and I order it immediately. It's warm, very soft. I taste lemon. It's pleasant to eat this torta della nonna, also because it's the first time I eat it warm. I found a pine nut. Yes, there are pine nuts — an alternative torta della nonna. I like torta della nonna in every way, so I like it. The passito they offered is good because it's not overly sweet, so it goes perfectly with the dessert. But for my taste it's a bit too sweet. I'll switch to the Albana Passito, which seems a bit more interesting.”
What creators say
1 creator has covered Trattoria Sant'Eufemia. Most active: Sentieri Golosi
- Sentieri GolosiLoved
Impossibile finire tutto! La TRATTORIA con le PORZIONI GIGANTI in Romagna · @ 1:05
A rustic trattoria in the Romagna Apennines with gigantic portions, excellent traditional food, and a very welcoming service — worth a stop if you have a big appetite.
Dishes mentioned
Pizza Fritta con Squacquerone e Salumi Misti
This fried pizza is very dry, very hot, ready to be squacqueronated. I put some salami on it — it burns. You can never go wrong with this starter, it's always a safe bet. The pancetta is super crunchy, like a little biscuit. The prosciutto is delicious. The finocchiona is very aromatic, very flavorful, it wins. I'd want to have this antipasto available all the time — maybe I'll move to Romagna.
Spoia Lorda con Ragù Bianco e Radicchio
The portion is really huge. This pasta has a different consistency, cooked perfectly al dente, the ragù is delicious and these herbs give extra flavor. The spoia lorda is a 'dirty sheet' — a thin sheet of pasta with a very light smear of filling, usually fresh cheese like squacquerone or raviggiolo, a little parmesan and a little nutmeg. Here it's made with squacquerone, I think. Very good, very very good, and especially a lot. Will we manage to eat everything? The portions here are gigantic.
Tagliatella di Muovera Romagnola con Ragù, Salsiccia, Porri e Pomodorini
This is another first course of truly important dimensions. The game changer here is definitely the leek — it gives that sweet and pungent kick that turns it around. A very creamy, very rich dish. The pasta is very good, the sauce is abundant, and yes, you're right, the leek really changes everything. The leek is delicious because I love leek, and it also adds crunchiness and freshness. I tasted it together with the ragù — wow, a very strong flavor.
Grigliata Mista con Tagliata, Pancetta, Rosticciana, Costine e Salsiccia
There's an excellent aroma coming from this mixed grill. The tagliata is super tender, super juicy. For us Tuscans it might be a little too cooked — we eat it when it's still mooing — but when you get to the center the doneness is more to our standards. The pancetta is super crunchy, look at it — it stands up. This is a little biscuit, a cuddly pork biscuit. The rosticciana is very tender, cooked slowly for 24 hours. The meat is very tender, the fat is good. The sausage is the top for me — fatty, good, very aromatic. The potatoes are crunchy and delicious.
Torta della Nonna
When there's torta della nonna on the menu, my brain stops and I order it immediately. It's warm, very soft. I taste lemon. It's pleasant to eat this torta della nonna, also because it's the first time I eat it warm. I found a pine nut. Yes, there are pine nuts — an alternative torta della nonna. I like torta della nonna in every way, so I like it. The passito they offered is good because it's not overly sweet, so it goes perfectly with the dessert. But for my taste it's a bit too sweet. I'll switch to the Albana Passito, which seems a bit more interesting.
