A Michelin Star Surprise: Dining at Famiglia Rana near Verona

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Nestled in the quiet countryside just outside Verona lies a restaurant that might surprise you: Famiglia Rana, a Michelin-starred spot with roots that stretch far beyond fine dining — all the way into the kitchens of millions of Italian homes.

You probably know the name Giovanni Rana from the supermarket aisles, famous for his fresh pasta. But what you might not know is that the Rana family has also made a bold leap into the world of haute cuisine. Their restaurant, led by Chef Francesco Sodano, blends passion, heritage, and innovation — and I went to see what the buzz was all about.

First Impressions: Where a Farm Meets a Museum

From the outside, the restaurant seems to rise out of a 60-hectare estate, complete with orchards, bee hives, and ancient grain fields. Inside, the design is warm yet minimalist — a mix of rustic farmstead and Scandinavian-inspired architecture. The tones, textures, and layout made it feel like walking through a modern museum of gastronomy.

The Ritual Begins

Even before we ordered, a tiny wooden spoon of capon broth, chickpea miso, and chervil chlorophyll arrived — a kind of palate cleansing ritual that set the tone. It felt less like a meal, more like an initiation.

The menu? It offers three different tasting paths:

• Classics (signature dishes)

• Lab (experimental and technical creations)

• Vegetarian

We chose the Lab Menu, which felt like a culinary adventure, but added a few timeless dishes from the Classics to round it out.

Course Highlights: A Dance Between Land and Sea

Here are just a few standouts from the experience:

• Red Beet and Eel “Meringue” – A Japanese-inspired dish prepared with the kijime method, which keeps the eel’s texture pure and stress-free. Sharp acidity from vinegar gel cuts through the richness.

• New Zealand Mussel with Fermented Tomato Water – Large, tender, and nearly unrecognizable from your typical mussel, this dish surprises with an umami-packed garum made from the mussel’s own trimmings.

• Italian "Nigiri" with 200-Day-Aged Tuna Belly – Made not with rice, but risone pasta, paired with horseradish cream and green shiso. Bold, textural, and perfectly balanced.

• Capasanta with Parma Broth – The scallop is paired with a broth extracted through a Gastrovac, which allows the aroma to flourish without cooking it at high heat. The plate looked like a Roman relic, echoing the dish’s complexity.

• Galician Carabineros – A sweet, almost lobster-like prawn served with a chili paste, seaweed extract, and rich foam. Unforgettable.

• Sea Urchin Ice Cream with Campari Crystals – Intense and cold. Not for everyone, but a showcase of technique and flavor layering.

• 100-Day Aged Pigeon Cooked in Beeswax – This dish alone could headline any Michelin-starred menu. Cooked through an isothermal reaction using sodium acetate and beeswax, it was rich, gamey, and laced with notes of chocolate and spice. Each guest even selects a personalized knife to cut into it — a theatrical, satisfying moment.

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Sweet Endings and Local Heritage

Desserts ranged from white chocolate and kiwi sorbet (which I personally found a bit underwhelming), to a beautifully crafted mandarin dessert made with fruits from the family estate. The smoky notes from the grilled fruit, pistachio cream, and frozen sponge created a finish that was more refreshing than indulgent.

Beyond the Plate: The Rana Legacy

This restaurant is more than a culinary hotspot — it’s a symbol of Gianluca Rana’s vision. Giovanni’s son, Gianluca, saw a future that wasn't just industrial pasta, but innovation rooted in tradition. Today, Famiglia Rana isn’t just a name on a box of tortellini — it’s a beacon of contemporary Italian gastronomy.

What began as Giovanni Rana’s small pastificio in the 1960s — born out of necessity — has now evolved into a full-circle legacy that celebrates land, craft, and imagination. And Famiglia Rana is the crown jewel of that journey.