Where to eat well in Parma and surroundings

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Parma and its surroundings: here are the tips on where to eat! From haute cuisine to the best trattorias in Italy: 20 addresses for a lunch dedicated to the Emilian taste

It is no secret that Parmesan cuisine is among the most authentic and tasty in Italy, starting with extraordinary ingredients that have been perfected over the centuries, from Parmigiano Reggiano DOP to the Parma Ham PDO, from pasta to tomato preserves, from dairy products to anchovies. Some restaurants have become ambassadors of this tradition and its quality. But how to choose the one that’s right for you? In addition to the Michelin stars and the recommendations in the gastronomic guides, there are the three main local affiliations.
The first is Parma City of Gastronomy, a product club born in 2014 on the initiative of the Municipality to promote Parma as a gourmet destination starting from the Dop and Igp of the Food Valley. More than two hundred producers, restaurateurs, lodgings, shops, tour operators and guides adhere to it. parmacityofgastronomy.it
Since 2016, Parma Quality Restaurants it is instead a consortium of thirty traditional, creative restaurants, taverns, fine dining that enhance the local culinary culture, declined in all its aspects: cuisine, hospitality and typical product. parmaqualityrestaurants.it
OstiNatifinally, it is the association of good drinking establishments, currently fourteen. Among the objectives: the diffusion of the Italian wine culture; the enhancement of the artisanal dimension and sustainability; the search for quality understood as a proposal and a catering welcome.

Parizzi restaurant

Since 1948, it has been the address of haute cuisine; since 1980 also with a Michelin star. Marco Parizzi is also creative when it comes to tradition: even a risotto with clams and olive powder with his touch becomes a complex and refined dish. www.ristoranteparizzi.it

Inkiostro

Terry Giacomello is gone, but the Michelin star remains a legacy in this contemporary restaurant that has made bold experimentation its hallmark. In the future, the focus will be on ingredients. ristoranteinkiostro.it

Cortex Bistrot

It is the successful example of how the traditional trattoria can evolve: young family management, tasty and generous cuisine, informal atmosphere, playlist with tastefully chosen Italian music. cortexbistrot.com

Cortex Bistot
Photo Tommaso Granelli.

Ai Due Platani, Coloreto Eletta

“Best trattoria in Italy” from the Espresso Guide, it is certainly to be put on the list of places to try. But beware, without reservation the pumpkin tortelli made at the moment, the vanilla ice cream made in the Carpigiani of 1967 and the other Parmesan delicacies remain a dream. And that would be a real shame.
Strada Budellungo 104a

Ancient Flavors

As the name implies, here the Parmesan dishes of the past are researched and reworked: from the homemade giardiniera to the herb tortelli, to the horse escalope. trattoria-antichisapori.com

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Fork

Raw fish or cold cuts and fried pie? Cappelletti in broth or spaghetti with sardines? Angelo in the kitchen and Natalia in the dining room help in the choice. Tables also in the courtyard overlooking the Dalla Rosa Prati Palace. Opposite, of the same property, is Laltra for breakfast, brunch and an aperitif with oysters. laforchettaparma.it

Cocchi

Since 1925, traditional menu. It is the right place to taste the real Parmesan-style stuffed veal tip, but also fresh homemade pasta, such as anolini and tortelli. restaurantecocchi.it

Osteria dei Mascalzoni

Casual atmosphere, classic cuisine according to the season. In addition to the stuffed pasta, in the evening menu you can taste the Rosa di Parma, the rolled roast, a local specialty. osteriadeimascalzoni.it

Parma Broken

It is known for its stuffed pasta (it also offers cooking courses on the subject), for meat cooked on a wood fire and for the tubs of cream or fruit ice cream, with delicious toppings. parmarotta.com

Between use and the Asa

Green shopping and fifth quarter ennobled. The Parma tradition wanted the head of the family to go to buy the caval pist to eat for lunch. The horse pesto as it once was, raw, can still be tasted in the shop with kitchen Between the uss and the asa, in the center of Parma. The sandwiches are also filled with pork ganassini braised in Lambrusco, boiled with green sauce, liver of Cinta Senese. Shopping and delivery only by bike. tralusselasa.it

Borgo20

We start from the territory, then we move on. An example? Parma – Trapani crepes, with dried tomatoes, orange peel and Parmigiano Reggiano béchamel. borgo20.it

Where to eat in the province

Antica Corte Pallavicina, Polesine Parmense

Massimo Spigaroli has created a hub of taste: a Michelin-starred restaurant, a few rooms, the organic farm, the Culatello Museum. anticacortepallavicinarelais.it

Colombo, Polesine Parmense

Same style from the sixties for the restaurant and menu. The sweet Patrizia (from the name of the cook), a variant of the English soup, is very tasty.
103 Mogadishu Street

Bistrot Il Cerchio, Collecchio

Chef Roberto Pongolini is very whimsical and knows how to make the most of local products, including the Cornigliese sheep (Slow Food presidium), which he proposes. bistrotilcerchio.it

Masticabrodo, Pillar of Langhirano

Close to the Torrechiara Castle, it is the right address for Sunday lunch. The floats (i.e. the anolini) and the veal tip are his main dishes. masticabrodo.com

Les Caves, Sala Baganza

The young chef Maria Amalia Anedda, a pupil of Ducasse, does not give up on tradition: she makes passatelli, but serves them in dashi of mushrooms. lescavesrestaurant.it

Al Vèdel, Colorno

To start the culatello, to finish the best cheese trolley in the area. It is one of the rare places where tortél dóls stuffed with mustard is also tasted. poderecadassa.it

Podere Cristina, Lesignano de ‘Bagni

We have lunch on a terrace overlooking the hills. The menu changes according to the availability of products, strictly at 0 km. poderecristina.it

12 Monks, Fontevivo

In a cloister of the former Cistercian abbey of Fontevivo, homemade pasta and desserts. 12monaci.it

Campanini, Busseto

Since 1915, they have been selling cured meats and preparing chopping boards with fried pie and wine. To taste the Mariola, another typical salami, with mustard and zabaglione.
Street Roncole greens 136

Stella d’Oro, Soragna

An elegant inn with meat and fish cuisine. Among the second courses, golden sweetbreads with porcini mushrooms. restaurantestelladoro.it

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