Situated near the Mercato delle Erbe, Via con Me offers a contemporary thesis on Emilian gastronomy, pivoting away from heavy ragùs toward a lighter, market-driven precision. The kitchen excels in seafood and vegetable-forward compositions, such as the green bean and ginger tempura, which arrives with a delicate, crystalline shatter. A signature shrimp and fennel assembly demonstrates a masterful balance of anise-scented crunch against the saline sweetness of the crustacean. Technique is evident in the house-made pasta, where traditional textures are reimagined through modern pairings like sardines with aromatic herb oils. The aroma of toasted nuts and citrus zest often drifts from the open kitchen, signaling a departure from the city’s lard-heavy roots. Each plate is a study in restraint, featuring vibrant colors and clean plating that emphasizes the integrity of seasonal raw materials. It is a sophisticated, literary dining experience.