Pizzikotto In Parma

14/02/2026: After many years, we finally return to Ivan, and nothing has changed: quality, kindness, and the atmosphere are top-notch. The main dining room is bright and airy thanks to the large window overlooking the garden. The menu features all the treasures of this region, starting with the cured meats. They're a must-try, and the house classic appetizer is worth the trip. We start with the tosone e pancetta, fried polenta with an incredibly fluffy lard pesto. The culatello and prosciutto are perfect, sweet, with an enveloping flavor; it's worth adding a few slices of salami, aged yet tender and with a timeless flavor. All accompanied by Pizzavacca's excellent giardiniera. Among the first courses, featuring anolini, braided green tortelli, and orzotto with salami paste, we were tempted by the lasagnetta with three ragùs. It's not your typical lasagna; it's not wrapped in béchamel, but topped with a parmesan fondue, making it incredibly delicious. Among the many layers of soft, thin pasta, here are the three ragùs: the savory yet sweet meat is perfectly evident given the absence of béchamel. The second courses are also inviting, but the space left is minimal. So, we shared tender sautéed snails on a potato cream. A sweet conclusion with some Carnival treats. As for wine, we treated ourselves to a champagne all-you-can-eat meal, but the wine list is endless and caters for all tastes. In conclusion, a lunch to remember. I hope to return soon.

02/02/2026: Ivan and Barbara are always a guarantee. The cuisine is top-notch, with exquisite appetizers and first courses featuring all handmade pasta. A special mention goes to the lasagna with three ragù sauces. Desserts are a must-try; you can't go wrong. The wine is excellent; even a "simple" Lambrusco can make a difference. Attentive and impeccable service... Highly recommended...