The story
Just outside Modena, in the quiet town of Campogalliano, Magnagallo is a restaurant where the traditions of Emilia-Romagna are treated with both respect and confidence. The dining room—a wide, wood-beamed space that overlooks the surrounding park—sets a refined yet welcoming tone. A piano stands at the centre, and the tables are laid with care, inviting guests to settle in for a meal that draws directly from the region’s deep gastronomic culture.
The kitchen, led by Mauro Cappi, focuses on Emilian cuisine. Here that means the classics: homemade pasta, Parmigiano Reggiano, aged balsamic vinegar, and the full range of local cured meats. The menu changes with the seasons, and alongside the hearty staples you will find the freshness of vegetables and the intense aromas of mushrooms and truffles. Antipasti include a frittata al balsamico and gnocco fritto with Prosciutto di Parma. The primi section features tagliatelle ai funghi, tortellini della casa, and a risotto al balsamico. For secondi, there are options like tagliata di filetto, coniglio rosolato in padella, and petto d’anatra al balsamico. Desserts stay close to home: torta mantovana di ricotta e cioccolato, gelato di crema con balsamico, and crostata di riso.
Magnagallo’s cooking has earned it a Michelin Bib Gourmand, an award that recognises good quality, good value food. It is a fitting acknowledgment for a restaurant that remains faithful to its roots without overcomplicating them. The restaurant is part of a larger complex that also includes 28 ground-floor guest rooms and a conference space, making it a natural stop for travellers exploring the Modena area. The atmosphere is unhurried, the hospitality genuine, and the food a clear expression of the land it comes from.
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