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
Sweetbread, artichoke and turnip € 32
The white shell poached egg on a sweet potatoes cream, leeks fondue, little vegetables and lowland black truffle € 28
(Alice Waters)
Potato and pumpkin rose, celeriac, red Urzano fondue and truffle € 28
PASTA, RISOTTI AND BROTH
Pumpkin tagliolini, goat blue cheese, snails and garden herbs € 26
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
or
Chestnut pumpkin tortelli with lightly spiced quince mustard and hints of nutmeg € 22
(George Clooney)
Soft Parmigiano-Reggiano dumplings “Soffici” in game consommé under a puff pastry crust € 22
(Gualtiero Marchesi)
Creamy risotto with robiola cheese, partridge ragout, hazelnuts and chestnut € 28
FISH
Lightly browned pike-perch, strips of lean lard, fennel sauce and turnip tops € 38
Frog legs lightly browned with sweet garlic and parsley on a sweet potato cream with hints of saffron € 30
(Anthony Bourdain)
MEAT
Spiced saddle of hare, white almonds and sweet and sour cauliflowers € 42
“Nero Spigaroli” piglet with its crispy rind, prawns and little sprouts € 38
(Robert De Niro)
Venison loin sandwiched with foie gras, in puff pastry crust and red port reduction € 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.