TO START WITH
The 42 months aged Black Culatello Gran Riserva Platinum Spigaroli € 44
(Prince Charles of England)
A podium of culatello from “White Pig” aged over 18 and 27 and 37 months,
served with homemade mix vegetables € 34
White beef tartare with mustard mayonnaise and small salad € 32
The white shell poached egg, Rossa d’Urzano cheese fondue on a sweet potatoes cream, small vegetables and Golena Black truffle € 28
(Alice Waters)
Pounded Marinated sturgeon with fresh gazpacho and golden pan brioche € 30
PASTA, RISOTTI AND BROTH
The “Sbesgni” primordial pasta with peppers, spring onion and cod petals € 24
Chicken ravioli cooked in a bladder with a 12-year-old Parmesan fondue and grated Culatello € 26
(Alain Ducasse)
Traditional Parma style “Tortelli” stuffed with ricotta and spinach with butter sauce from red cows € 22
(George Clooney)
Soft Parmigiano-Reggiano dumplings “Soffici” in game consommé under a puff pastry crust € 22
(Gualtiero Marchesi)
Risotto creamed with aubergine cream, roasted sea scallops and oregano € 26
FISH
Spiny lobster over a white cabbage pie, turnip greens and beetroot € 46
Frog legs lightly browned with sweet garlic and parsley on a sweet potato cream with hints of saffron € 30
(Anthony Bourdain)
MEAT
Loin of venison cooked on charcoal grill, zucchini, thyme scented foie gras € 40
“Nero Spigaroli” piglet with its crispy rind, prawns and little sprouts € 38
(Robert De Niro)
Pigeon with three peppers, a little sandwich with his livers and black truffle € 42
Lamb chops in hazelnut crust, green tomato and celeriac tarte tatin € 40
Guinea Fowl cooked with Culatello in the Po river’s clay served with vegetables from our garden € 68
(for 2 people)
CHEESE BOARD
The local territorial cheese selection from the Parmigiano-Reggiano to the sheep, goats and cow’s milk € 19
…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.