Passo della Calla (1296 m)

Romagna and Tuscan-Emilian cuisine at Passo della Calla is centered on simple, local dishes prepared with a mountain-house style. The menu features homemade pasta such as tagliatelle with wild boar, tortelli with mushrooms, and tortelli alla lastra, along with other regional specialties and local products.

The atmosphere is informal, welcoming, and well suited to a stop in the forested Apennines. The setting is appreciated for its freshness, its outdoor tables, and its role as a comfortable reference point for hikers and travelers crossing the pass.

Among the most characteristic items are the homemade desserts, the piadina, and the straightforward mountain cooking that reflects the area's local identity. The restaurant stands out for its authentic, no-frills style and its connection to the natural landscape around the pass.