Well before the pandemic, chef Agostino Iacobucci decided to host his guests in well-spaced tables, despite the abundance of space inside Villa Zarri, a beautiful country residence that dates back to the 16th Century  Iacobucci has found his style in both of his regional cuisines – those of his native Campania and his adopted Emilia, where he’s been working for the past ten years. Sometimes, the two traditions, both rich and generous, get intertwined, such as in Iacobucci’s signature dish called Naples meets Emilia: puff pastry filled with ragù, emulsified tomato sauce, basil gel and cream of Parmesan.