STARTERS
The 42 months aged Culatello “Gran Riserva Spigaroli” – € 48
(King Charles III)
The podium of Culatelli of traditional swine aged 18, 27 and 37 months – € 42
Garden tartare with a Parma EVO vinaigrette, hints of mustard and buttermilk – € 32
The Po River sturgeon terrine, its caviar with a celery, orange, and green apple tartare – € 48
The crispy sweetbreads, veal kidneys, artichokes, and an herb emulsion – € 38
FIRST COURSES
The chicken ravioli cooked in a bladder with a 12-year-old Parmigiano fondue, and grated Culatello – € 34
(Alain Ducasse)
The Carnaroli rice creamed with cauliflower cream, Mariola grains, rapini florets, and lemon zest – € 32
The vegetable gnocchi on a leek cream, Brussels sprouts, cardoncelli mushrooms, Urzano caciotta petals, and riverbed truffle – € 28
Our take on lasagna – € 30
(ItaliaSquisita)
The soft Parmigiano-Reggiano dumplings “Soffici” in Fidentina’s hen stock under a puff pastry crust – € 30
(In memory of the friend Gualtiero Marchesi)
FISHES AND EGGS
The white-shelled egg on a purée of sweet potatoes, cream of tosone, garden greens, and riverbed truffle – € 34
(Alice Waters)
The roasted pike-perch, soft lean lard on a fennel cream with sprouts – € 42
The golden frog legs, sweet garlic and parsley on a sweet potato and saffron sauce – € 34
(Anthony Bourdain)
MEATS AND VEGETABLES
The two preparations of pigeon, the pink breast, glazed legs, served with a pâté made from its own liver, creamy quince, and a Fortana grape sauce – € 48
The Spigaroli black pork fillet, with a foam of Martine pears, chestnuts, and its own jus – € 48
The evolution of our winter garden – € 38
The slightly pink-cooked lamb rack, a small rösti of red potatoes, fennel, and spinach – € 48
The guinea fowl covered with Culatello cooked in the Po river clay served with glazed vegetables following tradition (family recipe since 1842) – € 90
(min. 2 people)
CHEESE BOARD
The local cheese selection, from Parmigiano Reggiano to cow’s, goat’s and sheep’s milk cheese
€ 26
THE SWEET PART OF ANTICA CORTE PALLAVICINA
The textures of melon and its sorbet with a creamy yogurt from red cows and hints of peppermint – € 18
The white chocolate mousse with a raspberry compote and green apple and lemon balm sorbet – € 18
The 100% “Arabica” coffee cream in its sauce, sugar crystals, and cappuccino ice cream – € 18
The small cookie and Romagna almond chantilly, apricots compote, its ice cream, and verbena – € 18
The stuffed peach, according to my mother’s recipe, with zabaglione and the 100-year-old ice cream – € 40
(Minimum 2 persons)
…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