Via Emilia

The story

Crafted with passion, served with love

A Roman Road Leads to Bangkok

The name says everything. Via Emilia takes its inspiration from the Via Aemilia, the ancient Roman road that cuts 260 kilometers through Emilia-Romagna — the region that gave the world Parmigiano-Reggiano, Prosciutto di Parma, Aceto Balsamico di Modena, and tortellini. Founded by Andrea Bernardi, the restaurant was built on a single conviction: that the authentic flavors of this iconic Italian region deserve a permanent home in Bangkok. Gambero Rosso, the authoritative Italian food guide, recognized the effort with a fork in its 2025 international edition — a mark of genuine credibility in a city full of Italian options.

The Food: Handmade, Slow, and Specific

The menu is rooted in Emilia-Romagna cuisine with a specificity that sets it apart from generic Italian restaurants. Pasta is made by hand. Pizza dough ferments for 72 hours using natural leavening, producing a crust that is light and crispy without any shortcuts.

A few dishes define the kitchen's character. The Tortellini Artusiani — small pork-filled parcels folded into their iconic ring shape and served in a Parmigiano Reggiano cream sauce — is one of the region's most storied preparations. The Cotoletta alla Petroniana is a breaded veal rump fried to a golden crust, then finished with 24-month Prosciutto di Parma and melted Parmigiano, served alongside salad and mashed potato. Lasagna Bolognese layers green spinach pasta sheets with slow-cooked Bolognese sauce and béchamel, oven-baked until the top is golden. For something more delicate, the Tagliolini al Tartufo pairs thin homemade egg noodles with a butter-truffle sauce and black truffle shavings — a seasonal preparation that shifts with availability. The Spaghetti alle Vongole Veraci, clams with garlic, white wine, and parsley, nods to the Adriatic coast traditions of the region.

The Piadina — a light flatbread filled with rocket, Prosciutto di Parma, and Stracchino cheese — brings Rimini's street food culture to the table, while Passatelli, breadcrumb dumplings in a rich capon broth, offer something warming and deeply traditional.

Setting and Spirit

Located in the Sathon district, Via Emilia carries the warmth of an Italian trattoria into a Bangkok setting. The space accommodates intimate dinners, family meals, private parties, and group bookings, with outdoor seating available. The kitchen runs through lunch and dinner, every day of the week, and the bar and wine list — including the effervescent Lambrusco native to the region — complete the picture of a restaurant that takes its regional identity seriously, without taking itself too seriously.