Locanda del Culatello In Soragna

The owners, Francesca and Ivan, are two special people. I had lunch today with my partner. We enjoyed a wonderful atmosphere, exceptional ingredients, and top-notch service. What can I say? We'll definitely be back. Well done, well done.

You guys rock! Incredibly good!!! Thank you so much!

I recommend stopping by for anyone passing through. The food is excellent, no matter what course you order. I'll definitely be back.

There are restaurants where you eat well and restaurants that leave a lasting impression. La Locanda del Culatello in Soragna undoubtedly belongs to the latter category. This authentic Emilian trattoria is the domain of Ivan and Francesca, a young couple who pour soul, expertise, and passion into every detail. To call them simply excellent would be an understatement: they are highly trained, welcoming, genuine, and deeply in love with their work. They convey the value of every dish and every product with genuine and contagious enthusiasm. The menu is a tribute to the best Emilian traditions. It begins with the great classics: extraordinary cured meats and a gnocco fritto (fried gnocchi) prepared by Ivan with mastery, light, fragrant, and perfect perfection. But what truly makes this trattoria special is the almost obsessive search for raw materials. The selection of the best local producers of culatello, long-aged prosciutto, truffles, and other local delicacies is not just a gastronomic choice, but a true philosophy. The true masterpiece, however, is the fresh pasta, rigorously handmade by Ivan. The famous guinea fowl-filled candies, enhanced with drops of aged traditional balsamic vinegar and Parmigiano Reggiano, are a truly captivating dish: a perfect balance of technique, flavor, and elegance. The pumpkin ravioli are also extraordinary, expressing all the richness of Po Valley cuisine with truly superlative quality. The main courses and desserts maintain the same level of excellence, completing a gastronomic journey that captivates from start to finish. But what remains most memorable is the atmosphere: here, the hospitality is sincere, warm, and never forced. You feel welcomed like a guest, pampered and valued at every moment. La Locanda del Culatello is a small jewel in the Po Valley, attracting enthusiasts from all over Italy. A place destined to become a benchmark for quality dining, where tradition meets innovation, the local area takes center stage, and every guest is treated like royalty. It's one of those restaurants where you leave already thinking about when you'll be able to return.

Highly recommended! Everything was excellent, absolutely superb! The service was excellent and attentive, smiling, and incredibly welcoming! Definitely worth a try and a return visit! And if you hadn't already guessed... truly superb!

Always top notch! Super friendly owners, amazing food, friendly and knowledgeable staff! A guarantee!

It's hard to find an inn like this, where the hospitality, professionalism, product quality, and technique are truly top-notch. All this in a pleasant and friendly atmosphere where you feel right at home; the owners, like the staff, are genuine and knowledgeable...well done!

A place of the heart... everything is top notch, the welcome, the quality of the raw materials, the atmosphere... the wine list is fantastic... the dining room is professional and warm

A warm welcome at the Locanda. Excellent service management, congratulations to the young man who is taking his first steps in the restaurant business—well done! Delicious products, from homemade bread to homemade tagliatelle. I absolutely recommend it; I'll be back someday.

I attended a lunch with friends who took me to this inn, which I had never heard of. I'd say I ate very well, starting, of course, with a platter featuring culatello, slices of strolghino (culatello salami), and a prosciutto crudo that the host explained came from a nearby producer who was particularly attentive to quality. Indeed, everything lived up to expectations, impeccable quality. The lunch continued and concluded with a first course. I personally chose fresh tagliatelle with hand-cured white duck ragù. A delicately flavored dish with its own personality. An excellent experience.