L'Emporio

The spin-off began in Via Saragozza: a tiny shop filled with artisanal delicacies sourced from micro-producers, some even self-made. While Bologna’s tourist-heavy areas were flooded with low-quality charcuterie boards, Nick Hoxaj, alongside his trusted team, his partner, and his father, expanded into the stylish Via d’Azeglio. Strengthening his project while staying away from mainstream commercial flows, he has built one of the most respected food havens in the city center through independent spirit and an unwavering passion for top-quality products.

Emporio is not the place for an ordinary aperitivo or generic charcuterie board. Here, every ingredient is chosen with a rigorous ethical and qualitative approach. The sourdough tigelle—widely regarded as the best in the city for their flour, dough, texture, and cooking method—are a standout. Nick masterfully fills them with gourmet ingredients, particularly cured meats, which he personally selects from local farmers, overseeing their aging and refinement in his own rural cellars. The result is a symphony of spices, smokiness, and indulgent richness.

Complementing the experience is a remarkable selection of raw-milk cheeses, forming the perfect pairing with natural wines from France and Northern Italy. These wines are passionately curated and introduced at the table by a charismatic host, whose knowledge and enthusiasm elevate each sip and bite into an unforgettable gastronomic journey.

Tagliere e tigella a lievito madre