ristorazione — Rio Saliceto · Emilia-Romagna
On the plain of Rio Saliceto, in the Reggio Emilia countryside, a former dairy has changed vocation without losing the memory held in its walls: today it houses LODO 60, where Emilian cooking meets the gourmet experimentation of Chef Lorenzo Tirabassi, and evenings stretch on toward the counter of artisanal cocktails.
Behind the door on Via San Lodovico (San Lodovico Street) opens a space that was once a dairy and is now a restaurant: the walls still bear the mark of the dairy industry, but the atmosphere is that of a contemporary venue. It is the project of Chef Lorenzo Tirabassi — Chef Lollo — who, after Hell's Kitchen Italia, chose his native Reggio Emilia to open, in early 2025, the first address entirely his own.
The dining room at LODO 60 wears more than one face: in the evening it hosts à la carte dinners with Gabriele front of house, but it can just as easily become a stage for themed evenings — champagne tastings with Cantina Lorenzini, Alta Langa wines with cantina Cocchi — and a venue for private events for up to a hundred guests, with customised menus and a dedicated bartender.
At the stove, Emilian tradition is the starting point: the pasta is made in house, the ingredients follow the season, and the vegetarian menu — with dishes such as legume polpettine (small dumplings) with datterino tomato cream and stracciatella — is held to the same rigour as the main menu. Every Wednesday the kitchen changes register, offering a menu devoted entirely to fresh fish, with crudi, tartare and shellfish.
In the dishes of LODO 60 one recognises the signature of a chef who has made his native Reggio Emilia the centre of a personal gastronomic story.
