What if Emilia-Romagna had moved to New York? And what if Imola had its own “honours committee” in the Big Apple?Well, here it is: Morini, named after one of Michael White’s masters, Gianluigi Morini of San Domenico, where the famous American chef worked and learned so much. Located between Little Italy and SoHo, the Osteria (true to its name in its prices and decor, with exposed beams and terracotta floors tiles) is open all day round, for lunch, dinner, brunch and takeaways. Sliced cured meats, stuffed pasta, tortellini in broth, a lot of meat cooked on the griddle or the spit, fish soup and a whole series of dishes clearly inspired by regional food. We recommended cappelletti, tagliatelle alla bolognese, fusilli neapolitan pork shoulder ragù. The wine list is also regional, featuring about 200 labels from South to North of Italy (go for the Lambrusco!), and an appealing Reserve selection, along with aperitivi and an array of other Italian beverages.