If you know anything about passatelli, Emila-Romagna's stringy pasta made from parmigiano reggiano, breadcrumbs and eggs, you know it's not often found outside Italy, and you know it's amazing. So a restaurant specialising in it is worth travelling for.
About 12km from Modena, owner Max offers some 15 types of passatelli asciutti (dry, as opposed to in broth) as well as immensely satisfying pasta. A visit to this small-town charmer in Nonantola pairs perfectly with a visit to the famous Romanesque abbey down the street. Want off-menu perfection? Split servings of passatelli with fresh basil, datterino tomatoes, almonds and olive oil and orecchie elefante (elephant ear!) pasta with peas and gambuccio (the sweeter ends of prosciutto). Prego!