the à la carte menu

Fall and Winter


The 42 months aged Culatello Gran Riserva Platinum Spigaroli –  € 44
(Prince Charles of England)

A podium of Culatello aged over 18 and 27 and 37 months – € 36

Sweetbreads, kidney, snails and artichokes – € 34 

The white shell poached egg on a cream of sweet potatoes, chestnuts, Parmigiano popcorns and turnip florets – € 30
(Alice Waters)

The Royal of pumpkin and cabbage, sturgeon “The ancient variety of the Po” and its caviar – € 48




Vegetable dumplings on cream of white cabbage and strips of Po cheese – € 28

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

Traditional Parma style “Tortelli” stuffed with ricotta and spinach with butter sauce from red cows – € 24
(George Clooney)

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

Chestnut squash “Tortelli” (Ancient Spigaroli variety), nutmeg and hazelnuts – € 28 

Carnaroli rice creamed with goat robiola, winter roots, and vegetables of our garden – € 28




Lightly golden pike-perch, sotft lean lard, velvety fennel and oregano € 38

Frog legs lightly browned with sweet garlic and parsley on a jerusalem artichoke sauce with hints of saffron € 32
(Anthony Bourdain)




The venison loin on soft celeriac, broccoli puree, bitter orange jam, and red Porto coulis – € 42

 Nero Spigaroli piglet, prawns and little green sprouts – € 40
(Robert De Niro)

Cornigliese lamb shank cooked in hay and herbs coals, and harsh puntarelle – € 38

Guinea Fowl cooked with Culatello in the Po river’s clay served with vegetables from our garden – € 74
(for 2 people)




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




White truffle – € 22




Desserts will be presented in a different menu



…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.

Massimo Spigaroli
Written on the evening of July 14th 2016 in the northern tower of Antica Corte Pallavicina, this time in Polesine