Trattoria Lanzagallo

The story

Trattoria Lanzagallo in Ferrara: Bib Gourmand Classic Cuisine by Chef Antonio Tazzari

Trattoria Lanzagallo, Ferrara

On the outskirts of Ferrara, in the quiet frazione of Gaibana, Trattoria Lanzagallo has been a destination for convivial, flavour-driven cooking since 1994. The restaurant recently earned a Michelin Bib Gourmand, a recognition for good quality, good value cooking that aligns perfectly with the philosophy of Chef Antonio Tazzari: “What you eat must first and foremost be good.”

Tazzari’s culinary roots run deep. His mother’s side brought the rich, elaborate flavours of Ferrarese cuisine—the slow-cooked meats, the pumpkin-filled cappellacci, the bounty of the Po Valley. His grandmother, from Romagna, taught him the honest, intense tastes of farmhouse cooking. At Lanzagallo, he weaves these two traditions together, adding a modern touch that never overpowers the ingredients.

The kitchen puts handmade pasta at the centre. Cappellacci di zucca alla Ferrarese, ravioli, tortelli, garganelli, and pappardelle are all made fresh, following recipes passed down through generations. The menu changes with the seasons, favouring local produce and seafood from the nearby Adriatic. The approach is classic, with a respect for simplicity and technique.

The dining room, run by Tazzari’s son Luca alongside Veronica, keeps the same warmth as the cooking. Luca also tends the bar, where he creates cocktails with the same care his father brings to the stove. The atmosphere is refined but familiar—a place where both a special occasion and a quiet weeknight dinner feel natural.

The Bib Gourmand award underscores what regulars already know: this is a trattoria where substance and soul meet, and where every dish tells a story of family and place.