Via Emilia Fitzrovia is an intimate Italian restaurant at 10 Charlotte Place in London. Originally opened as In Parma in 2012 and renamed Via Emilia in 2023, it concentrates on the cooking and food culture of Emilia-Romagna rather than presenting a broad survey of Italy.
Handmade egg pasta is central to the kitchen, with regional dishes such as tortellini, lasagne and tagliatelle with Bolognese sauce expressing the area’s rich, carefully prepared style. Recipes are built around traditional combinations, giving the pasta and its sauce equal importance.
Gnocco fritto, the region’s light fried bread, is served with selections of cured meat and cheese and works especially well for sharing. These boards offer a useful introduction to produce associated with Emilia-Romagna before a pasta course.
Lambrusco is a natural partner to the food and can be served in traditional ceramic bowls, adding to the restaurant’s distinctive regional character. The compact, warm dining room is well suited to an unhurried meal, while guests with allergies should confirm current pasta ingredients, cheeses and preparation with staff.
Address: 10 Charlotte Place, Fitzrovia, London W1T 1SH, England
Vie Emilia By Food Roots – Fitzrovia Menu
Starters
Gnocco Fritto
Freshly-made, lightly-fried, puffy shaped dough. A ‘must-try’ traditional dish from the region. Known also as Torta Fritta, Crescentina or Pinzino.
Lettuce and Cheery Tomatoes Salad
Green Olives
Squacquerone Cheese (Cesena)
Creamy Young Cow Cheese from the coast of the region
Mixed Cheese
Caciotta, Parmesan, Squacquerone
Mortadella
Cooked mix of high quality meat from pork
Culatello
The most prestigious meat you can find in Italy.
Pancetta (Piacenza), Mortadella (Bologna), Prosciutto Cotto (Modena)
Meat Charcuterie Board. Thinly sliced.
Prosciutto Crudo (Parma Ham), Coppa (Piacenza), Salame Felino (Parma)
Meat Charcuterie Board, thinly sliced.
Home-Hand-Made Pasta
Unlike the machine-made pasta found in most restaurants, our egg pasta is passionately hand- made in our kitchen. We use a special blend with a higher egg yolk content, and we focus on crafting one perfect portion at a time. Each dish is a reflection of its city of origin, prepared fresh before you, and presented in the local dialect. Naturally, all our pastas are served AL DENTE and finished with PARMESAN*. Our pasta portions are traditionally sized, we recommend SHARING THREE DISHES BETWEEN TWO GUESTS.
Spaghetti with Tomato Sauce
Artisanal hand-made egg Spaghetti with slowly cooked tomatoes from Cesena, basil and extra virgin olive oil from Brisighella.
Spaghetti with Garlic, Oil and Chili (Ferrara)
Spaghetti with Garlic from Ferrara, extra virgin olive oil, parsley and chili pepper. Served without parmesan as the authentic recipe.
Tagliolini with Pecorino Cheese and Pepper (Ravenna)
Tagliolini with a delicate sauce made of Pecorino cheese from Ravenna and pepper. Our ‘cacio e pepe’.
Tagliatelle with Traditional Bolognese Ragu (Bologna)
Tagliatelle with the official Bolognese beef & pork ragu’ sauce recipe registered in 1982. Known as Tagliatelle al Ragu.
Spinach and Ricotta Cheese Ravioli (Reggio Emilia)
Squared Ravioli filled with Spinach, Ricotta and Parmesan* Cheese with butter and sage dressing. Typical Reggian recipe. Known as Tortelli d’Erbetta.
Reginette with Wild Mushroom and Porcini (Parma)
Crowned Tagliatelle with a sauce made of a mix of mushrooms and Porcini from Borgotaro, in the mountains in the Parma province. Known as Reginette ai Funghi.
Butternut Squash Ravioli (Ferrara)
Hat-shaped Ravioli filled with slowly cooked butternut squash and Parmesan* Cheese with butter and sage dressing. Known as Cappellacci di Zucca
Mini Gnocchi with Tomato and Borlotti Beans (Piacenza)
Wheat gnocchi (no eggs or potatoes) with a tomato sauce and borlotti beans. Known as “Pisarei e Faso”
Meat Ravioli in broth (mix of Parma/Modena)
Hat-shaped Ravioli filled with pork loin, mortadella, parma ham and Parmesan* cheese. Served in a rich hen broth. Known as “Anolini Tortellini in brodo”
Gluten Free Tagliatelle
Sourced externally. Please note gluten cross-contamination may occur. You can choose any of the sauces.
Desserts
Our desserts are made in house by our pastry chef
Light Tiramisu
Our award winning Tiramisu in a lighter version.
Chocolate Salame Gluten Free
Cocoa Powder, Eggs and Biscuits.
Cocktails
Our signature Cocktails
Aperol Spritz
Negroni
Gin tonic
Wine
Embark on a unique wine journey through Emilia-Romagna. Our most popular choice, Lambrusco, is a ‘must-drink’ with our cuisine – a red, dry, fizzy delight served in the traditional ceramic bowl. We’ve curated a selection that showcases the region’s hidden gems. Discover our crisp Pignoletto, a refreshing alternative to Prosecco, and our premium Sangiovese ‘Liano’, a wine that will leave a long lasting impression.
RED SPARKLING – LAMBRUSCO "LA FAVORITA" (Reggio)
50% Lambrusco Marani, 50% Lambrusco Salamino. Ruby red. Dry. Red fruit aromas.
WHITE SPARKLING – PIGNOLETTO "COLLI DI IMOLA" (Imola)
100% Pignoletto grapes. Extra dry. The Prosecco from Emilia-Romagna.
ROSÉ – NOVITÀ ROSÉ
100% Pinot Grigio. Fruity with aromas of red fruits complemented by notes of rose petal, grapefruit zest and a hint of minerality. Fresh, off dry and a very drinkable style.
ROSÉ – COSTA DI ROSE (Bologna)
100% Sangiovese. Sangiovese Rosé, with its antique rose hue, always impresses with its crispness, tangy flavours, and long-lingering, aromatic fruitiness
WHITE – TREBBIANO DEL RUBICONE (Ravenna)
100% Trebbiano grapes. Clean minerality and white flower freshness.
WHITE – NOVITÀ (Ravenna)
100% Pinot Grigio. Refreshing and crisp character.
WHITE – MOMA WHITE (Bologna)
40% Trebbiano, 30% Sauvignon, 30% Chardonnay. A white masterpiece. A delicate and harmonius blend to yiel a truly unique wine. Just the right degree of crisp fruitiness.
WHITE – TERRA ANIMA WHITE (Bologna)
100% Organic Trebbiano. Using organic grown grapes and fermented in concrete amphorae, the result is a pure and soulful wine, with exquisite nuances of melon and nectarine.
RED – SANGIOVESE DEL RUBICONE (Ravenna)
100% Sangiovese. It shows a lovely perfume, medium weight and persistence. A medium weight wine with good depth of flavour and a soft round finish.
RED – MOMA RED (Bologna)
50% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot. A masterpiece of wine. This blend was selected to provide a surprise: the intensity of the bouquet and velvet smoothness of its palate change and evolve at every sip.
RED – TERRA ANIMA RED (Bologna)
100% Organic Sangiovese. Vinified in amphorae with minimal intervention to allow the Sangiovese to truly sing, this is a vibrant and fruit-driven wine.
RED – SANGIOVESE RISERVA (Bologna)
100% Sangiovese. Its most traditional version, with notes of violets and roasted coffee, stands out for its dry and full taste.
RED – LIANO (Bologna)
70% Sangiovese, 30% Cabernet Sauvignon. One of our most iconic wines, 18 months in barriques and 6 in bottle. A smooth, elegant Sangiovese, with intense progression, harmony and impressive proportion of all its components.
RED – TAULETO (Bologna)
90% Sangiovese Grosso, 10% Uva Longanesi This stylish, firmly-structured Sangiovese blend, produced only in the best growing years, matures at length in Allier oak barrels.