Antica Corte Pallavicina In Polesine parmense

We didn't stay but just had dinner. Top restaurant, top menu, top quality, somewhat so-so service, a lot of effort but not up to par, in my opinion, with a starred restaurant. They are young and will grow…

A unique and overwhelming experience, a culatello that makes you dream and excellent wines paired with each course

A very convivial place, the waiters are kids who come from the ALMA school in Colorno, very well trained. What can I say about the food, it's a paradise for the palate, and the location is always beautiful.

If you want to have an excellent cultural experience on the "world" of culatello, it is, for me, the best place. For the moment, I have only tried the Hosteria del pig bistro. Traditional dishes and, obviously, excellent cured meats. Professional, courteous and friendly service. I plan to try the starred restaurant and the relais.

Blessed be the pig, a noble, generous animal which, more than any other, has always been a total companion, perhaps not quite spontaneously!, of our food culture and tradition. Here at the Antica Corte Pallavicina, the generous mammal is ennobled in every form, reaching previously unseen heights in the offering of culatello. Yes gentlemen, here we are in the homeland of culatello, but allow me to add that here we are in the CRU of culatello. Take a tour, if you can before lunch or dinner, in the company's magnificent cellars and you will understand what I'm talking about: thousands and thousands of culatelli that rest and mature for the best restaurants in the world and for personalities who, lucky them, can afford to have their private aging cellar here in the courtyard! Therefore, it seems clear to me that the location speaks for itself! Beyond the cellar, we are talking about a wonderfully preserved and restored ancient courtyard that rises a few meters from the banks, or rather from the banks, of the Great River. The service was of a good standard and a note of encouragement to the young dining room staff who take turns in the various activities of a renowned restaurant like this. Well done! Our meal was accompanied by a good bottle of Braje 2017 from Storchi, a producer from Montecchio. Not too complex a wine, but which well supported a lunch with such different and complex flavors and courses. When I decided to have lunch in this place with my friend from numerous excursions, I had 2 dishes above all that I absolutely wanted to try: the first, an appetizer, called Il Podio dei Culatelli of traditional white pork, where 3 selections are presented aged 18, 27 and 37 months respectively. A Verdi crescendo! An experience that I'm not ashamed to say gave me goosebumps and moved me! It is incredible to see and feel how from the most extreme sweetness and delicacy of the less seasoned version, one can perceive and enjoy the progressive transition to the more seasoned versions which acquire complexity, aromas and taste. As we had anticipated during the visit to the cellars, in the matured culatelli you can find all the scents and aromas of the cellar itself. Sometimes it seems like tasting the sausage with cheese, but instead this is the incredible effect of the mould, humidity and exchange of odors that the noble product absorbs. I then moved on, to the amazement of the staff in the dining room, to my second course: guinea fowl covered in culatello cooked in Po clay accompanied by glazed vegetables, a recipe from 1842! What was there to be surprised about? Nothing, except that the preparation is designed for two people... but we didn't formalize it and I enjoyed it all alone! A gargantuan dish in preparation, complex, balanced and delicate. Meat with a fantastic consistency, ennobled by cooking in clay and divinely complemented by the vegetables and cooking sauce of the guinea fowl itself. So as not to stare at my table companion while he was enjoying a dessert, I savored an interesting selection of cheeses among which I remember with pleasure 2 blue cheeses: one made from goat's (or sheep's) milk, another matured in coffee. Both really excellent. To accompany this selection of cheeses, an excellent glass of Malvasia Aromatica di Candia Le Rane di Luretta. Beautiful experience.

Great place. Great food. We ate at both restaurants and the Michelin star restaurant was absolutely worth it and great value. Culatello is everywhere and that’s why you are there. Rustic and takes you back in time. If you don’t like a farm, rustic atmosphere then not for you, but we loved it. Will go back!

Un bel ristorante tradizionale con menu legato al territorio ed ai prodotti del fiume. Il culatello declinato in diverse stagionature è un piatto forte del locale. Il servizio veloce e professionale. Buona la carta dei vini. Ottimi i piatti con materie prime a km zero. Prezzi alti

Un pranzo di Natale assolutamente “ortodosso” improntato ai piatti classici del territorio, a partire da un culatello che ha fama ormai mondiale. Il posto è piacevole e il personale gentile e attento. La gran quantità di persone presenti ha allungato eccessivamente i tempi della cucina, anche se la buona compagnia e l’occasione speciale hanno aiutato a tollerare la lentezza del servizio.

Visitare cantina culatello!!!! Pranzi ottimo@

Magnifico ristorante. Cibo fantastico. I veri sapori di una volta. Grazie per avere deliziato il nostro palato. Magnifico