Tony travels to Emilia Romagna, the "breadbasket of Italy," with acclaimed NYC chef Michael White. In a red Ferrari California, the 2 travel across the region, sampling the foods that make this part of Italy ...Go to Episode
Chef Michael White took Tony to San Domenico, where he spent his formative chef years.
Via Gaspare Sacchi, 40026 Imola, Bologna, Italy
Famous for its culatello di Zibello, a slowly cured boneless ham made from the choicest muscle of the pig’s rump.
Strada Palazzo due Torri, 3, 43010 Polesine Parmense Parma, Italy
Tony and Michael eat classic Bolognese dishes in this old-school restaurant, open since 1920.
Via dell'Indipendenza, 24, 40121 Bologna, Italy
Tony and Michael enjoy the enormous bistecca fiorentina (T-bone, Italian style) at this unassuming-looking small-town restaurant.
Via Roma, 3, 40021 Borgo Tossignano
Tony and Michael are both big fans of the ubiquitous Autogrill -- highway rest areas that happen to have delicious food.
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