Sassuolo [sasˈswɔːlo] is an Italian town, comune, and industrial centre of the Province of Modena, Emilia-Romagna region. The town stands on the right bank of the river Secchia some 17 kilometres (11 mi) southwest of Modena. As of 2015, its population was 40,884.
Things to do in Sassuolo
4.5 based on 451 reviews
This is in a most unlikely situation up a mountain road with glorious views. There is no real menu.
If you are prepared to take what is recommended it is fantastic and cheap. They speak virtually no english so it is difficult to converse but you seem to understand. The food is cooked perfectly, the host even knows what sort of wine you would like. It is one of the best meals we have had in Italy. We would recommend to everyone.
4 based on 465 reviews
Ask the server for their favorite foods and they will take care of you. You will be served the most delicious food and will walk away stuffed.
4 based on 145 reviews
The restaurant La Paggeria is excellent choice for a fine, well prepared and even better served cuisine. Location of the restaurant is nice with a direct view to the Cathedral on one side and some not so special houses on the other side. There is a parking across the restaurant, so you may come bar car.
You have good choice of typical local and Italian meals. Service is perfect, in English, including chef who shows real interest asking if the food was good. Selection of vines is good. Prices are average, which mean that 1 appetizers, 2 meals, 1 bottle of vine, water, sorbet and limoncello costed apx 65 euro.
4 based on 249 reviews
Was thrilled to try another Negresco tortello pizza after really enjoying the one in Modena. Unfortunately this one was nowhere as good and we had to wait 20 minutes for our table after arriving on time. Won't be coming back! Always buzzing venue with many young people.
4.5 based on 253 reviews
While visiting the Tyle district of Sassuolo, do suggest to have dinner in this beatiful, elegant restaurant just outside the city centre of Sassuolo.
Great selection of wine, great tasting menu with home made specialities.
If they are still on the seasonal menu I would reccomend salmon tartare, spaghetti with feta cheese, cherry tomatoes and bacon andtuna chunks with sesame seeds and soy sauce.
Do leave a place for the wonderful desserts.
4.5 based on 111 reviews
4 based on 214 reviews
Staff it's friendly, I possibly admitted that I haven't choose their pizza that it's apparently their speciality.
Red wine glass it was average low quality ... i ordered as main course Fillet of meat with Rucola and Parmesan cheese. Portion it was way to small around 100-120 grams raw... basically it was unsuccessful.. the meat was tasting so much water . Prices paid it was higher than quality. So I will define pretty average and not interesting. Atmosphere it's very noises... hard to imagine that I will go again
4.5 based on 485 reviews
Restaurant and hotel renovated in 2006, elegant and bright. Kitchen and a breathtaking, very good first fish caught daily and (yellowtail snapper croaker), tortelli and fine cuts of meat cooked on the grill with coals. Also wood-burning oven for a good pizza made according to tradition. Also 4 star hotel
I have been in this restaurant few times and I recommend it for all people who want to try typical italian cuisine , not only pasta but also fishes and seafood.Apart from eating , an integral part of any restaurant is its customer service. There, the service is absolutely professional.
4.5 based on 157 reviews
I had dinner here with two colleagues. I found Pifferaio has a good menu with local ingredients and dishes togheter with more creative interpretations. Helpful and friendly staff and very good and tasty food. Overal reasonable price for the quality level (3 course meal each plus wine and some desserts at about 70 € each)
4 based on 162 reviews
La pizza leggerissima alla romana...e ben condita. Cotta molto bene. Il locale dispone di molti coperti e di sabato sera è piuttosto rumoroso...; il dolce , una zuppa inglese non mi ha entusiasmato; ma nel complesso molto bene.
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