the à la carte menu

Sring and Summer


The 42 months aged Black Culatello Gran Riserva Platinum Spigaroli  € 44
(King Charles III)

A podium of culatello from “White Pig” aged over 18 and 27 and 37 months  € 36

The garden’s vegetables tartare served with a Parma extra-virgin olive oil vinaigrette,

Mustard and little salad leaves  € 30

The white shell poached egg on a sweet potatoes purée, aubergines cream with basil and crunchy culatello € 30

Sweet and sour eel, Tarmarina raisin and sprouts  € 34




Vegetable’s gnocchis on white courgette sauce, its flowers and provola  cheese petals “Lagoscuro” € 28

Chicken ravioli cooked in a bladder with a 12-year-old Parmesan fondue and grated Culatello  € 28
(Alain Ducasse)

Carnaroli risotto with forest herbs, raw vegetables, shrimps and lemon zest € 28

 Traditional Parma style “Tortelli” stuffed with ricotta and spinach with butter sauce from red cows € 24

Soft Parmigiano-Reggiano dumplings “Soffici” in Fidentina hen stock under a puff pastry crust  € 24
 (Gualtiero Marchesi)




Lightly golden pike-perch, sotft lean lard, fennel sauce, helichrysum and oregano aroma € 38

  Frog legs lightly browned with sweet garlic and parsley on a sweet potato cream with hints of saffron € 30
(Anthony Bourdain)




Our Garden jumps in the plate  € 36

Venison oin, courgette and apricot in two textures: roasted and gelée  € 42

 “Nero Spigaroli” piglet, prawns and little sprouts   € 38
 (Robert De Niro)

Lamb shank cooked in hay coals and herbs, green bean julienne  € 38

Guinea Fowl cooked with Culatello in the Po river’s clay served with vegetables from our garden  € 72
(for 2 people)




The local territorial cheese selection from the Parmigiano-Reggiano to the sheep, goats and cow’s milk    € 20




…since I was a small child I dreamt of becoming a chef!

For me there was no other choice…

Then when I was eighteen, I had another dream:  to produce everything I cooked.

The castle where my father was born would be the perfect setting

to merge culture with hospitality…

and this dream came true when we bought the castle when I was thirty years old.

After twenty years, the renovations are now complete.

And now almost all my dreams have come true…

The last one that remains is of course the most difficult, the most important…

To create a grand restaurant to showcase what we produce

and the gastronomic culture of my homeland!

Just as I promised my mother…

To work towards my dreams, in silence and with humility.


Massimo Spigaroli
Written in San Francisco on 22 of January 2010, overlooking the bay


Six years later I take the pen again! Several times I have held back …

but today the Antica Corte Pallavicina attracts guests from around the world that comes here to visit our Small World!

A farm that maintains, with its ancient knowledge, a territory where each animal breed or plant variety is preserved.

An archaic system, always defended by our family, a difficult path! Sometimes it seems impossible!

But in those moment I think what my kitchen would be without those products which are so important …

A kitchen that I would define “Gastro-fluvial” that helps not to lose the identity of my territory.