Tortelli verdi reggiani
Made according to the authentic recipe with ricota felsa, produced from sheep's milk whey, never with cow's milk ricotta. Also available to take away by reservation.
Dining · Novellara (RE)
What visitors voted
2 votes so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Home restaurant in Novellara dedicated to popular cooking and Slow Food presidia
Eccellenza Italianacertificata 2026–2027ID 23758
Read on
The place
Homesteria in Novellara is a home restaurant celebrating popular cooking and forgotten traditional dishes. On via Amerigo Vespucci 14, Elisa Romani offers specialities prepared with excellent products and Slow Food presidia, from caciocavallo podolico to black Molise pig guanciale. Among the standout dishes are tortelli verdi reggiani made according to the authentic recipe, with ricota felsa rather than ricotta, and dishes from the Judaeo-Roman tradition.
At the table
Homesteria was founded in Novellara to restore dignity to popular cooking and traditional dishes at risk of being forgotten.
Why you can trust it
Homesteria is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Homesteria is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Made according to the authentic recipe with ricota felsa, produced from sheep's milk whey, never with cow's milk ricotta. Also available to take away by reservation.
Specialities spanning centuries of culinary history, from scorched herbs as tradition dictates in the ghetto to recipes that combine ritual rigour with popular wisdom.
Preparations from Campania's tradition, offered by reservation, faithful to the artisan technique of double frying that gives them their characteristic softness.
The guanciale (cured pork cheek) comes from farms raising the black Molise pig, a protected native breed, paired with selected cheeses on homemade bread.
Cheese made from the milk of the podolica cow, a rustic cattle breed raised semi-wild, offered among the venue's excellent products.
The figures