Ling's Raviolieria Migrante

Lingfeng, with boldness, passion, and good taste, has poured her life story and personal experiences into her cuisine. We are located in one of the city’s first beautiful and peaceful residential areas, with only twenty seats available — tranquility and intimacy perfectly define the atmosphere. The kitchen is open, the environment is spotless and refined. “Ling” finishes and cooks her dumplings right in front of her guests, alongside her collaborators, in the homeland of stuffed pasta.

Inside those dumplings flow migrant recipes — dishes that tell stories of journeys and of what the chef and owner has carried with her from different lands and cultures, starting from her origins and leading up to her encounter with her husband, Erik Zanotti, who gracefully and warmly manages the dining room and the wine selection. Stories and experiences intertwine with those of small producers who, from ingredients to natural wines, close a circle that values human connection and relationships.

From the Chinese culinary roots inherited from her parents — who once ran a rotisserie in the city — to the blend of flavors that seek and reflect the local territory: for fish, the choice turns to the Adriatic with Pescheria Brunelli; for meats, there’s Zivieri; vegetables come from Azienda Agricola Tonelli; and dairy products are provided by Caseificio Rosola in Zocca.

From Vietnam, Thailand, and Korea come the dishes that Ling interprets with her own style and vision, just as she does with her dumplings. The lightness, digestibility, and delicacy that accompany each course are undeniable, often finding successful combinations — as in the case of the cullurgiones (a nod to her dumplings). In other cases, a touch more technique could further elevate the quality of the fillings. It is always recommended to end with a refreshing, well-balanced spoon dessert.

The format has hit the mark, establishing itself as a contemporary Asian cuisine with a heartfelt identity — a fact that many gastronomic guides have already recognized.

Sardegna nel Cuore (“cullurgiones” con patate gialle, formaggio Furmai semi stagionato di Vacca Bianca Modenese – Caseificio Rosola – menta fresca)