Giorgia Cannarella

"To Amerigo, one Michelin star and many (and tortuous) kilometers outside of Bologna, you don't go just for dinner. The shop near the restaurant offers authentic pearls, such as the friggione in a jar, made according to the tradition. Salsa made with tomatoes, onions and extra virgin olive oil: heat it, dip bread abundantly, and enjoy yourself completely."

Irene S. Levine

"The stellar meal included some of our favorite ingredients with perfect wine pairings: friggione (tomato & onion stew served on a buttermilk waffle with pickled carrots)."

Marco Bechi

"We went on with a lesser known but savory, tasty and appetizing dish: potato gnocchi with friggione and 36 months old Parmigiano Reggiano."

Gustini

"Sun-kissed, regional tomatoes are stewed very long on a low heat with highly aromatic onions, until they turn into a creamy, concentrated sauce. Pure aroma!"