Our cuisine celebrates the rich gastronomic tradition of Parma and Piacenza, with typical seasonal dishes and original recipes.
We offer Piacenza's DOP cured meats from small local producers accompanied by our homemade traditional giardiniera; all our fresh pasta is made in our kitchen with typical recipes and local ingredients: you can enjoy tortelli con erbette, tortelli con la coda, tortelli di zucca, pisarei faśö and the classic anolini in brodo.
We use only locally sourced products: the pasta is handmade, the ingredients follow the rhythm of the seasons, and every dish tells the story of a region rich in flavor.
In season, game and mushrooms enrich our menu with the intense flavors and aromas of our woods.
We believe in a cuisine that values craftsmanship and a rural identity, offering a seasonal menu that changes to accompany the authentic flavors of our land.
By reservation, we can adapt and customize our dishes for those with food allergies or intolerances, including celiac disease. Although we do not have a dedicated gluten-free kitchen, we pay the utmost attention to preparation to offer everyone the pleasure of eating well together without worries!
Thanks to our collaboration with the artisan workshop Buon per Te in Piacenza, we offer specialty certified gluten-free fresh Piacenza pasta.
Even those with celiac disease or intolerances can enjoy the traditional anolini in brodo, pisarei with beans, and the delicious tortelli with herbs or pumpkin.
In a landscape where few establishments still offer "plant-based" cuisine, we have chosen to offer seasonal vegetarian and vegan menus that combine tradition, creativity, and sustainability.
Each dish is born from the desire to highlight locally sourced (Km 0) products, with refined proposals inspired by the authentic flavors of the Emilian countryside, but revisited with an ethical and contemporary soul.
A taste experience that speaks of conscious choices, genuine ingredients, and a deep connection with nature.
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