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THE CULATELLI of THE ANTICA CORTE PALLAVICINA

an exceptional experience !!!

Culatello from “White Pig” aged over 18 months and 27 months under the supervision of Slow Food, served with oil preserved mushrooms

A thought about my garden, mustard mayonnaise, anchovies and flowers

THE  CULATELLO PODIUM OF BLACK PIGS

› 26 months aged culatello from “Mora Romagnola”

› 30 months aged culatello from “Cinta Senese”

› 37 months aged culatello from “Nera Parmigiana” served with homemade prepared mix vegetables

› Soft Parmigiano-Reggiano dumplings “Soffici” in broth with peas and asparagus under a puff pastry crust

› 42 months aged culatello from “White Pig”

› The local territorial cheese selection

› The dessert

Also with Champagne Grande Cuvée matching (min. 2 people)

THE LAND, AS IT IS, AS IT WAS

Dedicated to Aunt Emilia and Amanda Bocelli, cooks of Giovannino Guareschi


› A podium of culatello from “White Pig” aged over 18 and 27 months under the supervision of  Slow Food and from “Black Pig” aged over 37 months,  served with homemade mix vegetables from the Court

› Traditional Parma style “Tortelli” stuffed with ricotta and spinach with butter sauce from red cow

› Soft Parmigiano-Reggiano dumplings “Soffici” in broth with peas and asparagus under a puff pastry crust

› Frog’s legs with sweet garlic and parsley on mashed potatoes and green sprouts

› The black pig of Parma with its rind and crunchy Mortadella Bologna

› The local territorial cheese selection

› The dessert

Also with Emilia-Romagna’s wines matching by the glass

MENU DEDICATED TO “PARMA CREATIVE CITY OF THE UNESCO GASTRONOMY”

› Eel and sweet and sour catfish with raisins, radicchio and green sprouts

› The “raviolotti” of lamb on a Urzano red fondue

› Soft Parmigiano-Reggiano dumplings “Soffici” in broth with peas and asparagus, under a puff pastry crust

› The tench fillets sandwiched with vegetables and the slightly spicy sturgeon

› The rabbit trilogy, peas puree and green vegetables

› The local territorial cheese selection

› The dessert

Also with Italian’s wines matching by the glass

The chef is available in the creation of a children Menù

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