Autogrill has gained a cult following in Italy, and while we certainly love the place, why settle for a quick caffè e panino con prosciutto when you can pull five minutes off the highway for handmade Campanian mozzarella di bufala or some of Bologna’s best tortellini in brodo? Dubbed Italy’s “highway of the sun”, the A1 famously connects Milan, Bologna, Florence, Rome, and Naples, and, though the road circumvents these major cities, outlying restaurants means you can have a taste of their best without having to fight the traffic in. Each of these places are worthy destinations on their own, but their proximity to the highway’s exits means we can have astonishing Emilian cuisine on the way to Milan or dine amongst Tuscan olive trees on a quick trip down to Naples. Here, 16 restaurants all within 20 minutes of the highway, listed from north to south when you’re cruising down the A1. 

*We recommend saving these even if you aren’t technically planning a stop; they can be lifesavers in case of unpredictable A1 traffic. 

Trattoria Cattivelli

Caorso exit – Emilia Romagna – 20 minutes off

On the only inhabited Po River island–Isola Serafini–this 70-year-old, family-run trattoria, which at first impression might feel large and anonymous, is a pleasant surprise, especially if you sit outside in the airy, trellised garden. The menu is a mix between mainstay local dishes–like the piacentini pisarei e faśö–and seasonal ones–like zucchine ripiene–all made with zero-kilometer ingredients including river fish, locally cured meats, and produce from the Piacenza hills. Must Order: (if available) Ravioli di borragine al ripieno di storione con cipolla rossa and piacentini pisarei e faśö

Ristorante Laghi

Campogalliano exit – Emilia Romagna – 15 minutes off

Overlooking the glimmering lakes at the entrance to the Secchia River Park, it’s hard to believe this spot is only 15 minutes off the A1. Weather permitting, book a breezy, shaded table outside and enjoy some of the best of Modena’s cuisine without even having to enter the city. Be sure to try their famous salsiccia gialla e fina, a thin, yellow sausage colored and flavored with saffron. Order plenty of sparkling lambrusco–for everyone but the driver–along with other Modenese staples like maccheroni al pettine with rooster ragù and cotoletta alla geminiana. If you’re not coming through at a prime mealtime, stop at their neighboring bar for a coffee, gelato, or quick snack of gnocco fritto and salumi. Must Order: Tagliatelle con salsiccia gialla, cotoletta alla geminiana, and the Duchess Stracchino: a semifreddo prepared with mascarpone cream and caramelized almonds

Ai Due Platani

Parma Centro/Fiera or Campegine-Terre di Canossa exits – Emilia Romagna – 20 minutes off 

In the hamlet of Coloreto, five minutes from the center of Parma, this little haven of Emilian cuisine was born in the 1920s and named after the tradition in Schianchi that families were given two plants when their child was born. This spot was once a joint restaurant, tabaccheria, bar, and shop, a go-to spot for teens playing hooky from class or for blooming romances. All that remains today is the trattoria, and you’re guaranteed an exceptional, traditional Parmense meal, made with seasonal, hyper-local ingredients. Don’t skip the gelato alla crema, made on the spot (with caramelized hazelnuts and zabaglione liqueur if you so desire) and served from a dripping tower of the stuff. Must Order: Antipasto misto with a side of composta di Cipolle Rosse di Tropea, tortelli di zucca, and the gelato alla crema, which is the best we’ve ever had

Clinica Gastronomica Arnaldo

Modena Nord exit – Emilia Romagna – 15 minutes off

“Slow cooked since 1936,” this restaurant boasts the coveted title of the longest-held Michelin star in all of Italy. First awarded in 1959 and with a star practically every year since (except for a two-year gap), this cozy, locals-favorite certainly warrants a short highway detour. The name comes from founder Arnaldo Degoli’s joke with the Modenese doctors who frequented his place, claiming that his “clinic” made patients happy with tortellini, cured meats, and hearty soups–instead of medicine and diagnoses. Currently under the expert direction of Arnaldo’s grandson Roberto Bottero, the kitchen continues to pump out superb versions of Emilia-Romagnan classics, all delivered via trolley. They’re most famous for their bollito: prime cuts of beef and pork, simmered over low heat, served with mashed potatoes and all sorts of sauces and accoutrements. But don’t skip the brothy soups and primi, starring a smattering of fabulous homemade pastas. Must Order: Insalata di funghi e sedano al Parmigiano Reggiano, Carpaccio con olio tartufo e Parmigiano Reggiano, brodo con cappelletti, spugnolata mignon (their version of lasagna), and the bollito

Antica Osteria del Mirasole

Valsamoggia exit – Emilia Romagna – 20 minutes off

You’ll practically spot the trattoria from kilometers away due to its bright, sunflower-colored facade. This warm, inviting, tavern-style spot looks like it’s been around since the mid 20th century, even though it’s only 25 years old. That’s the brilliant design of owner and head chef Franco Cimini, who can be found grilling meats over a stone fireplace. Their famed cheesy, creamy primi–like the tortellini alla panna and lasagne verdi all’ortica–are made with cheese from their caseificio, Sant’Angelo, and you’re going to want to try them all. If you time your road trip with an evening arrival, you can even stay the night in their adjoining inn. Must Order: Cipolle, tagliatelle all’antico ragù di cortile, tortellini alla panna d’affioramento Mirasole, polpette

Antica Trattoria della Gigina

A13 exit toward Padova/Bologna/Arcoveggio – Emilia Romagna – 5 minutes off

This is the best place to eat Bolognese food without actually having to enter the city center. Opened in 1956 by Aldina Fava, nicknamed Gigina, the large trattoria became famous for its fresh pasta, prepared daily, including tagliatelle, tortellini, gramignone, passatelli, and lasagne–which is enough to get our stomachs growling. Today, the 1970s furnishings, antique style, and bright colors make a cozy, intimate environment, especially in the winter. Must Order: Mortadella mousse with balsamic jelly, Gigina’s tagliatelle, bollito, and torta di riso

Trattoria di Via Serra 

A13 exit toward Padova/Bologna/Arcoveggio – Emilia Romagna – 10 minutes off 

This 35-seat trattoria has light-blue checked tablecloths (though you won’t be able to let a drop of sauce fall to waste on the tablecloth) and is one of the few places in Bologna to have earned the Slow Food award. Owners Flavius ​​and Thomas emphasize local ingredients, partnering with high-quality Emilian producers such as Caseificio Rosola di Zocca for cheese, the Azienda Agricola Mesini for organic flour, and Macellaio Ezio for meat. Unpretentious and perfectly executed, the dishes showcase the best of Bolognese cuisine at affordable prices. Must Order: Tortellini in brodo, tortelloni alla zucca, crescentine con pesto, and Modenese steak 

Mollica Forno e Ristoro

Asse Attrezzato Sud – Ovest. exit – Emilia Romagna – 20 minutes off

Outside of Bologna, this upscale pizza joint by head chef Aurora Mazzucchelli from neighboring Michelin-starred Casa Mazzucchelli is a must visit. Working with ancient flours, grains, and sourdoughs, they have super interesting pizza dough, pasta, breads, cookies, croissants, and baked goods–which can be all too lacking in Italy. Stop in to buy some bread–each day features a different type–and a morning cafè and cornetto, or come for lunch and dinner: the former has a selection of local dishes in addition to the Roman-style pizza menu. Must Order: Any of the pizzas

Trattoria Bar Bibo

Exit towards Roncobilaccio – Tuscany – 15 minutes off

In the tiny town of Traversa, just a stone’s throw from the Emilia-Romagnan border, the wood-paneled Trattoria Bar Bibo is an incredibly charming stop, with great wine, few tables, and no website. It’s a favorite for their bistecca alla fiorentina: perfectly cooked–crispy-burnt on the outside and raw on the inside–the steak is cut into Goldilocks slices, not too thick and not too thin, with big flakes of salt to finish. We also love the knife-cut tartare, simple and unadorned so that the flavor of the meat really shines through. Must Order: Bistecca alla fiorentina and the crostata for dessert

Trattoria Da Alberto

Firenzuola Mugello exit – Tuscany – 5 minutes off

As close to the highway as an Autogrill, we can’t think of a better spot to stretch our legs, sip a glass of something Tuscan, and enjoy a piping hot dish of homemade pasta. Alberto manages the kitchen, joined by his mother, in charge of the pasta making, and his wife, who helms the dining room. As the dishes are linked to the Mugello area, both in regards to ingredients as well as preparation, the restaurant earned a coveted Slow Food award. Their tree-covered, lit with fairy-lights, is particularly magical, especially on a crisp evening. Must Order: Polpettine, battuta al coltello, ravioli alla ubaldino (with formaggio mugellano)

La Tavernetta 

Monte S. Savino or Bettole Exit – Tuscany – 15 minutes off

Within 15 minutes of the busy highway, you’ll find yourself in the medieval town of Lucignano within the Valdichiana—which also makes a great place to explore and stretch your legs. Once you enter the town walls, you can practically find this tavernetta by the intoxicating smell of ragù di cinghiale simmering on the stove. Don’t judge the book by its cover—and opt for a seat on their lovely terrace. Within 15 minutes of the busy highway, you’ll find yourself in the medieval town of Lucignano within the Valdichiana—which also makes a great place to explore and stretch your legs. Once you enter the town walls, you can practically find this tavernetta by the intoxicating smell of ragù di cinghiale simmering on the stove. Don’t judge the proverbial book by its cover—and opt for a seat on their lovely terrace. Must Order: That ragù with tagliatelle, plus the pici all’aglione, the pastina in brodo, and the grigliata mista

Bettolle Consorzio Agrario

Valdichiana exit – Tuscany – 5 minutes off

Only 300 meters from the exit, this consorzio, supermercato, gastronomia, and macelleria is a must stop for a quick lunch and to pick up some local food products to go. As it’s right by Foiano della Chiana, it’s no surprise that the meat here is top-notch. Choose your cut at the butcher counter, either to take home or to enjoy there, grilled and served on a plate of patate fritte and seasonal vegetables. For a quicker option, their sandwiches–especially the hamburger with burrata–are also exceptional, to enjoy after browsing the gastronomia. Must Order: Carpaccio di chianina, hamburger di chianina con burrata, and le cosce di pollo to go!

Dopolavoro La Foce

Chiusi-Chianciano T exit – Tuscany – 15 minutes off 

This short detour isn’t exactly ideal for those with a weak stomach, but if windy roads don’t faze you, the destination is certainly worth it. The view and scenery are quintessential Tuscany, with the restaurant situated at the end of a cypress–lined road and amidst an olive grove; you’re definitely going to want to sit in their garden. Opened in 1939 as a meeting place for agricultural workers of the La Foce company, the restaurant still has this local, comradery vibe, with modernized Tuscan dishes made of 0 km ingredients. If you have a bit more time to stay, a secret path takes you to one of the most beautiful gardens in the region: La Foce (open for visits on Wednesdays and Sundays). Must Order: Ribollita and pici al ragù

Nù Trattoria Italiana dal 1960

Anagni – Fiuggi Terme motorway exit – Lazio – 10 minutes off

This culinary experience is absolutely worth the stop, especially if you’re not in a rush to get to your destination. Nestled among the beautiful Ciociare hills, Nù Trattoria Italiana–in the Ciociaro dialect, “nù” means “we”–has all the classic Italian flavors made with modern delicacy; think porcini served with figs or tortellini in brodo with the broth poured tableside. In the pastel colored dining room or on the flower surrounded terrace, Chef Salvatore Tassa is more than happy to pull up a chair to chat you through the restaurant’s chalkboard tasting menu. Must Order: The tasting menu, composed by about 15 dishes (worth it even just for their tagliolini al pomodoro bruciato, mint, and pecorino) 

Olio & Basilico di Giacomo Garau

Capua exit – Campania – 10 minutes off

If you’re passing through Campania in the evening, you must pull off for dinner at Olio & Basilico di Giacomo Garau. The space is incredibly simple, while the pizza is anything but. Starting from the dough, which is thick and chewy like the classic Neapolitan, Chef Giacomo Garau creates topping combinations inspired by the territory, like zucchini and shrimp, anchovies and tomatoes, or provolone del monaco and Caserta black pig. For passengers, their exceptional wine list is also fully regional. Must Order: Un ricordo di pasta e patate (A memory of pasta and potatoes), that calls attention to the Neapolitan dish

I Masanielli 

Caserta Nord exit – Campania – 5 minutes off

Inside the sleepy little highway town of Caserta, I Masanielli was named the best pizzeria in the world in 2023 by 50 Top Pizza. Owner and pizzaiolo Francesco Martucci says “he’s always looking for the perfect pizza,” and that using the best quality ingredients is non-negotiable. Aside from the delectable combinations, thoughtful antipasti and desserts, and local wine list, his pizzas stand apart because they are cooked at three different temperatures: either vapore (steamed) 100°C, fritta (fried) 180°C, or forno (in the oven) 400°C. The kitchen whips out over a thousand pizzas a day to an international clientele that is more than happy to stand and wait for hours–you’re going to want to book ahead. Must Order: The Nero di Corbara pizza, with Corbarino tomato in water and salt and black pork sausage with fennel, and topped with smoked caciocavallo, EVOO Fontana Lup

Caseificio Franco Leuci 

Caserta Nord exit – Campania – less than 5 minutes off

More than just pizza, Campania is the region for mozzarella and mozzarella di bufala. If there’s no traffic, you can make it from the Caserta Nord exit to this caseificio in 2 minutes, and it’s open everyday starting at 8 AM, so there’s really no excuse not to stop. Open for over 120 years, their mozzarella di bufala–whether normal, treccia, bocconcini, or sfoglia–is some of the best you’ll ever have, and they also make caciocavallo, provolone, ricotta, caciotta, and scamorza. Order a quick, delicious panino at the counter or pick up a bunch of cheese to take home–or snack on in the car. And, if you’re planning a stop at aforementioned I Masanielli, this shop is quite literally on the way.