L’ Hosteria del Maiale In Polesine parmense

A beautiful place with an original presentation. Everything is beautiful and delicious.

Beautiful place. Top food. But the wine is opened at the table...4 bottles arrived uncorked.

Very nice place, more than good food, professional but kind service and polite guys, a place to return to and to recommend

Exceptional cured meats, spectacular pork belly. Excellent service.

Superlative food, friendly atmosphere, attentive service

The food, service and atmosphere were impeccable.

Had dinner on 04/07/2025 for the opening of the Lions year of the Val d'Arda Club. Excellent food and wine experience at this facility, which is located in the complex called Antica Corte Pallavicina. Top-quality cured meats, among which the lion's share was taken by his majesty the culatello, followed by an encore of first courses, tortelli with herbs parmigiana and double butter from the red cows, followed by tagliatelle with white ox ragout. To finish with homemade desserts, coffee and digestive. To end in style, a mini tour of the culatello maturing cellars, at the Antica Corte, with a wonderful deposit of rare earths, oops, of rare cured meats, even with the owner's plaque, among which stood out the name of King Charles of England, Cracco starred chef, Alberto di Monaco!

Truly remarkable experience. Fabulous location inside the Antica Corte Pallavicina, after all the name speaks for itself. Cured meats of the highest quality and the rest as delicious as the cured meats. The gem was when the starred Chef Massimo Spigaroli came to make sure everything was fine. This means really caring about the customer. Highly recommended. As for me, I will definitely go back. The best is the visit to the Culatello museum and discovering that you have tasted an excellence that ends up on tables all over the world.

Il locale è sempre molto bello, rustico ma piacevole. Il personale disponibile. Andiamo ora al cibo, antipasti favolosi, tartare ottima ed anche il tagliere di salumi molto buoni ed abbondanti, ma purtroppo ci fermiamo qui... I primi hanno lasciato a desiderare, tagliatelle al ragout troppo lisce e con poco condimento mentre le lasagne al forno erano praticamente bianche. L'unico secondo che salva è il roast beef, ottimo e abbondante mentre tagliata e medaglioni da rivedere. Dolci buoni. Rapporto qualità/quantità prezzo da rivedere...

It is hard to describe how unique this place is. You walk in, and you're blown away by the scents of the cooking. The culatello(higher end proscuitto) does not disappoint. The museum has a price, but i think you essentially have the run of place. It is 4 rooms plus some placards outdoors with history of processing the pig. Definitely walk around the grounds in between courses. The place is fascinating. You could be greeted by the local cats or the local peacock.