Ostreria Fratelli Pavesi In Podenzano

Excellent raw materials, and the quality was clearly evident. The cured meats were served on a plate and were generally good; the culatello, in particular, was truly excellent. The prosciutto crudo was high-quality, but a large portion of the slice was made up of fat: out of a width of about five fingers, three were practically nothing but fat, which made it a bit heavy after a while. The cheese selection was very good. I wasn't entirely convinced by the Russian salad, however: I expected a stronger flavor, while the sauce that held it all together was a bit overwhelming after a while. As for the tortelli piacentini, I expected a more intense flavor, despite the added cheese, and they were probably also slightly overcooked, as they tended to fall apart even when picked up with a fork. The desserts, on the other hand, were excellent: the zuppa inglese was very good, rich in Alchermes as per tradition. The sbrisolona was also good; the zabaglione wasn't entirely my cup of tea, but it was still enjoyable.

All the dishes are delicious, the brains, plin and guinea fowl salad are stratospheric.

The cuisine is top-notch, the hospitality is superb (Giacomo, the owner, is incredibly friendly), and the ambiance is beautiful, especially outside. Among the first courses, both the tortelli with butter and parmesan and the ravioli del plin are highly recommended. Among the second courses, the pigeon deserves an honorable mention. We ordered the vanilla ice cream with chocolate crumble and vinegar twice...

High quality food and wine cellar, adequate service, tavern-like atmosphere ok but toilet facilities could be improved

This place creates a restaurant alchemy of excellence. They're good, and good is an understatement. Sure, when Giacomo is there, the atmosphere has a different magic, but if you go there to eat and drink well, even if he's not there, it's the same 😂. They're all wine enthusiasts, they know their stuff, the selection of cured meats and cheeses is top-notch, and what they prepare in the kitchen is pure lust. Bomba di piccione is a moving poem. Keep it up.

When you eat well, drink well, and feel good...what more do I need to say? If you read the review, come, you'll be doing yourself a favor.

Amazing food and great service with a vast wine list. Definitely we will be coming again.

A certainty, an institution, a guarantee

Very good food. We ordered cured meats and the rice bomb. They didn't disappoint, high quality. Even the desserts were simple but delicious. The service was okay. Prices were perhaps a little high. A small glass of wine at €10 is definitely too expensive.

Exceptional restaurant! We've been to this restaurant twice with friends, and both times the dinner far exceeded our expectations. The welcome was perfect; the second time we had a table for eight in a small room practically all to ourselves. Appetizers included select cured meats, fried brains, leek and truffle tart, carpaccio... everything was delicious, with fried brains, my favorite. Extremely tender and divinely accompanied by a small citrus jelly. Main courses included the inevitable rice bomb, roast pigeon, pork steak for two, plin, and sturgeon. Simply sublime dishes, cooked to perfection. The rice bomb and roast pigeon are, for me, two dishes that make a trip to this restaurant worthwhile. A special mention goes to the pork, which was incredibly tender and succulent. The wine list is impressive and offers a surprising selection, from Champagne to Burgundy reds and whites, as well as fine Italian labels like Radikon and Foradori. Price is around €70-€80 per person, but it depends on the wines chosen. I spent them happily and will do it again.