Tasting Menu

Spring and Summer

The Culatelli of 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
  • The white shell egg, Urzano red fondue, asparagus and Culatello
      

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
  •  42 months aged culatello from “White Pig”
  • Soft Parmigiano-Reggiano dumplings “Soffici” in broth under a puff pastry crust
  • The local territorial cheese selection
  •  The dessert
  • € 98,00 drinks not included
  • Also with Champagne Grande Cuvée matching (min. 2 people) – € 170,00

 

 

The Land as it is, as it was
Dedicated to Aunt Emilia and Amanda Bocelli, cooks of Giovannino Guareschi

  • A podium of Culatelli from “White Pig” aged over 18, 27 and 37 months served with homemade mix vegetables from the Court
  • Traditional Parma style “Tortelli” stuffed with ricotta and spinach with butter sauce from red cows or pumpkin
  • Soft Parmigiano-Reggiano dumplings “Soffici” in hen broth under a puff pastry crust
  • Frog’s legs slightly golden with sweet garlic and parsley on sweet mashed potatoes
  • The black Spigaroli pig entrecote with its 110 days of maturation, marinated with wild herbs, pink pepper, caramelized spring onions and small vegetables
  • The local territorial cheese selection
  • The dessert
  • € 90.00 drinks not included
  • Also with Emilia-Romagna’s wines matching by the glass – € 120.00

Menu Dedicated to “Parma Creative City of the Unesco Gastronomy”

  • The three ways of the eel, mousse with sesame seeds, lacquered and soused with raisins and the garden gelée
  • The “Cannelloncini” filled pasta with rabbit, spring vegetables, scallops, wild herbs and its citrus fruits consommé
  • Soft Parmigiano-Reggiano dumplings “Soffici” in hen broth under a puff pastry crust  
  • The white shell egg, Urzano red fondue, asparagus and Culatello
  • White ox fillet Artemisia scented with little caramelized vegetables and slightly smoked with poplar wood
  • The local territorial cheese selection
  • The dessert
  • € 90,00 drinks not included
  • Also with Italian’s wines matching by the glass – € 130,00

The chef is available in the creation of a children Menù – € 25,00