Now that Tuscan-inspired food is ubiquitous, the dining populace is turning elsewhere for Italian thrills. In the last few years, there's been a spate of new restaurants hailing from Emilia-Romagna, the northern region that gave us Parmesan, prosciutto, balsamic vinegar, Bolognese sauce, and, less encouragingly, Lambrusco wines. Evidence of this trend is the burgeoning mini-chain begun by Piadina—also including Malatesta and Gradisca—which flourishes south... More >>>