The story
Just a few kilometers outside Imola, Trattoria La Sterlina delivers an authentic taste of Romagna in a welcoming setting. Chef Max Mariola shares its legendary origins—founded where the bandit Pascoli once gave a coin to the poor, hence the name “Sterlina.” Meanwhile, the team at *Where The Foodies Go* simply states they “ate really, really well,” cementing its reputation as a standout for genuine local cuisine.
The menu celebrates local flavors with dishes like Polenta Fritta con Squacquerone and the signature Garganello Imolese alla Sterlina. Diners can also enjoy Tagliatelle al Ragù, Cappellacci Verdi, and finish with Panna Cotta or traditional Travioli Dolci Imolesi—a sweet conclusion to a meal that captures Imola’s culinary heritage.
Synthesised by AI from every creator’s review. First reviewed 2021.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers rave about the Zuppa inglese, calling it a soulful, boozy triumph of creamy layers. The overall vibe is warmly rustic, with dishes praised for their honest, comforting Italian soul.
“Zuppa inglese is a spoon dessert with layers of biscuit soaked in alchermes, chocolate cream, and custard. It's an ancient and delicious dessert.”
What creators say
2 creators have covered Trattoria La Sterlina. Most active: Chef Max Mariola, Where The Foodies Go
- Chef Max MariolaLoved
IN VIAGGIO CON PAPÀ 👨👩👦 IMOLA ci ha davvero rapiti! Mariuccio a tu per tu con un DRAGO 🐲 · @ 11:18
A traditional Romagna restaurant with a legendary story: it was founded in the area where the bandit Pascoli gave a coin to poor people, hence the name 'Sterlina'. The menu features local classics like cappellacci and cappelletti.
Dishes mentioned
Misto di Salumi con Polenta Fritta e Giardiniera
This platter has various salumi, including coppa di testa, salame, ciccioli, with fried polenta and giardiniera. There's also fried cream and fried zucchini. It's typical of Romagna.
Cappellacci Verdi con Burro e Salvia
The green cappellacci are filled with spinach and ricotta, dressed with butter and sage. They are a typical egg pasta from Romagna.
Cappelletti Ripieni di Carne al Ragù
The cappelletti stuffed with meat in ragù are a classic Romagna dish. The pasta is egg-based and the filling is meat, served with ragù sauce.
Zuppa Inglese
Zuppa inglese is a spoon dessert with layers of biscuit soaked in alchermes, chocolate cream, and custard. It's an ancient and delicious dessert.
- Where The Foodies GoLoved
I di IMOLA - Imola Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 10 · @ 11:00
A traditional trattoria a few kilometres from Imola, serving excellent local cuisine — we ate really, really well.
Dishes mentioned
Polenta Fritta con Squacquerone
Fried polenta with squacquerone. I burned myself — it's so hot! But it's indescribably good. Soft inside, perfectly crunchy, with the squacquerone melting on top. Poetry.
Cappellacci Verdi Ripieni di Squacquerone con Salsa al Prosciutto
Green cappellacci stuffed with squacquerone in a ham sauce. Very good, very delicate but at the same time very flavourful. The pasta is really well rolled and perfectly cooked — hard to do with such a large pasta shape. It stayed super al dente. Anything with squacquerone gains 10 points from me. The ham sauce adds that savoury push.
Tagliatelle al Ragù
Classic tagliatelle with ragù. They're nice and thick, rough, perfectly cooked. This ragù is exceptional, really excellent. It's rich because it's from the region.
Garganello Imolese alla Sterlina
Garganello, the pasta of Imola, here prepared 'alla Sterlina' with tomato, onion, peppers, sausage, and chilli. What can I say? What a beautiful Italy!
Panna Cotta
This panna cotta was presented to us as the best in the world. I've never eaten a well-made panna cotta before. But this really is the best panna cotta in the world — it's exceptional. Really delicious, vanilla-y, and the acidity of the blueberries kills it.
