STARTERS
The 42 months aged Culatello “Gran Riserva Spigaroli” – € 48
(King Charles III)
The podium of Culatelli aged 18, 27 and 37 months – € 42
The crispy sweetbread, veal kidney, fried mushrooms and artichokes, with an herb emulsion – € 42
The Sturgeon and prawn terrine, green mustard-scented mayonnaise, chanterelle mushrooms and its own caviar – € 54
The tonnato-style pheasant in carpione, with lemon dressing and baby vegetables – € 42
FIRST COURSES
The Parizzi” snail-stuffed pasta, lightly sautéed with garlic and parsley, served on a bed of baby spinach leaves, turnip greens and red radicchio – € 34
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 “Branzi” Taleggio, tender pulled mallard duck with orange, preserved pioppini and porcini mushrooms – € 34
The vegetable gnocchi on a leek cream, with Brussels sprouts and petals of Urzano caciotta cheese – € 32
The soft Parmigiano-Reggiano dumplings “Soffici” in Fidentina’s hen stock under a puff pastry crust – € 32
(In memory of the friend Gualtiero Marchesi)
FISHES AND EGGS
The white-shelled egg on a sweet potato and broccoli purée, with Tosone cheese cream and turnip greens – € 34
(Alice Waters)
The pike cooked in sand, served on a small polenta crouton, with roasted fennel cream and thin slices of black pork lard – € 42
The golden frog legs, sweet garlic, parsley, and a saffron sauce – € 34
(Anthony Bourdain)
The evolution of our garden – € 34
MEATS AND VEGETABLES
The two preparations of pigeon, the pink breast, glazed legs, its own liver pâté, pumpkin in various forms and its own reduction – € 48
The Spigaroli black pork fillet, with a foam of red pears and its own jus – € 48
Our white beef, served with a broccoli and garden herb flan – € 52
The royal-inspired hare, with turnip foam, root vegetables and its rich reduced sauce with black riverbed truffle – € 54
The guinea fowl covered with Culatello cooked in the Po river clay served with glazed vegetables following tradition (family recipe since 1842) – € 96
(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
Hazelnut, coffee and chestnut – € 22,00
The soft strawberry grape on a crisp of “Miracle” ancient variety wheat – € 22,00
(our original creation for the Cena dei Mille 2025 dinner)
The different textures of mandarin, creamy red cow’s milk yogurt and grapefruit sorbet – € 22,00
The butternut squash “zuccottino” with 72% dark chocolate fondant and fior di latte ice cream with Hints of cinnamon – € 22,00
The preserved stuffed peach, according to my mother’s teachings, with zabaglione and ice cream from a 100-year-old recipe – € 50,00
(For a min. of 2 people)
…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