Kon Tiki In Monza

19/07/2025: A very beautiful place in the Parma lowlands. Attentive and friendly service. The food isn't overly elaborate, but it's truly sublime. I arrived late and asked for advice; I couldn't have made a wiser decision. The marinated chicken with vegetables was a unique delicacy. I haven't eaten such good meat in ages. The prices are more than fair.

24/06/2025: The first one was good. After several attempts, we managed to get in. The fried cake and cured meats were good. The gnocchi in broth were delicious. The second one was also good. The culatello was good. The tortelli were also good. The Bargnolino was ok. The price was a bit high. We returned and I tried the anolini with stew in broth. They had nothing to do with the traditional Pramsana anolini. The tortelli with herbs and tagliolini with culatello were good. The desserts were good, the homemade Bargnolino was good. Another evening. On the night of the ruzada in San Svan. Mixed appetizer of cured meats and fried cake, followed by parmesan with onions in balsamic vinegar. All very good. Trio of tortelli with potatoes and culatello, and the star of the evening was ricotta and herb tortelli. Dulcis in fundo: sbrisolona with mascarpone. The end with Bargnolino and Tuscan cheese. A very pleasant evening with background music from the 60s, 70s, and 80s. Well done, Beatrice.