The story
Tucked away on 15th Street in Miami Beach, Via Emilia 9 is a casual Italian trattoria that channels the heart of Emilia-Romagna. Chef Wendy runs the open kitchen, and Michelin-starred chef Bruno Barbieri, visiting for his series *Bruno in the USA*, calls it an “authentic corner of Emilia-Romagna” that made him “feel completely at home.” The restaurant prides itself on handmade pasta and regional specialties, with a focus on traditional techniques and local sourcing.
Barbieri’s review highlights a full menu of Pasta all’uovo classics: Tortellini in Brodo, Tortellini con Crema di Parmigiano, and Cappellacci di Zucca. Other standouts include a Biscotto di Parmigiano Reggiano with mortadella mousse and balsamic, house-made salame with gnocco fritto, a Cotoletta alla Petroniana, and a Tenerina cake with mascarpone and Vignola cherries. It’s a family-friendly, delivery-friendly spot that feels like a genuine slice of Italy.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about the soul-warming Tortellini in brodo, praising its delicate, handmade pasta and rich broth. The overall vibe is one of authentic, comforting Italian home cooking executed with precision.
“The tortellini are served dry first — cooked in broth, with a little Parmigiano — then the broth is poured on. The nutmeg comes through, the filling is perfect. The shape is flawless, like little soldiers swimming in a pool, all identical. I feel incredibly at home. This is the real deal.”
What creators say
1 creator has covered Via Emilia 9. Most active: Bruno Barbieri Chef
- Bruno Barbieri ChefLoved
Bruno in the USA | EP.5 – Tortellini a Miami: la vera cucina emiliana negli Stati Uniti · @ 0:13
Via Emilia 9 is an authentic corner of Emilia-Romagna in Miami, where chef Wendy serves handmade tortellini, cappellacci, and other regional specialties with passion and integrity, making me feel completely at home.
Dishes mentioned
Biscotto di Parmigiano Reggiano con Mousse di Mortadella e Aceto Balsamico
This welcome bite is a Parmigiano Reggiano biscuit with a mortadella mousse and a drop of balsamic vinegar on top. It's like a little candy — really good. It reminds me of that famous dish from some restaurant back home, I can almost see the Two Towers.
Salame Fatto in Casa con Gnocco Fritto
This homemade salame with gnocco fritto is a real bomb. The salame is made in-house, and the gnocco fritto is perfect. I can't stop eating it — I have to push it aside or I'll finish it all.
Tortellini in Brodo
The tortellini are served dry first — cooked in broth, with a little Parmigiano — then the broth is poured on. The nutmeg comes through, the filling is perfect. The shape is flawless, like little soldiers swimming in a pool, all identical. I feel incredibly at home. This is the real deal.
Tortellini con Crema di Parmigiano
These tortellini are in a Parmigiano cream sauce — a bit more brothy than usual, because Americans like it that way. The Parmigiano is 24-month aged, not too strong or sharp. I have to admit, with a bit more fondue and broth, they're even richer and better. Maybe the Americans are right on this one.
Cappellacci di Zucca
The pasta is cooked in broth, so it already has flavor. The cappellacci are well made, the pumpkin flavor comes through. If I have to nitpick, there's a bit more ragù than an Italian would expect, but the ragù is delicious.
