Ristorante badessa In Casalgrande

Excellent pumpkin tortelli, created with love. Very welcoming environment. Attentive and friendly service. The wine recommended by the owner was delicious and accompanied the excellent dishes perfectly. Advised!

A fairy tale... good guys. See you soon

It's the second time I've come here with my partner, a very nice and intimate location even if it would be better to remove the cobwebs on the walls! As for the food this time it didn't convince me. Nothing exceptional in any of the dishes I took (starter, first course, second course, side dish and dessert) I noticed a certain insistence in wanting to sell their wine, both to me and at the other tables... Another thing I didn't like is when they take your plates away while you're still chewing.. These are certainly not things that can happen in a place where you end up spending €213.

Slow food tavern awarded with the snail. It's the third time we've come and it's always a unique experience. The place is suggestive, a former dairy factory renovated in an elegant way. Traditional Reggio Emilia dishes and local wines told with love by the young innkeeper Alberto. We will definitely be back.

The environment is very suggestive, and the whole story is told at the beginning of the menu. The service is excellent, very young but smart and friendly waiters. traditional cuisine with dishes of supreme quality: the pumpkin tortelli are the same as grandma's, sweet and spicy just right without a jarring note. We opened the dinner with a gift from the kitchen, a fried meatball-style morsel. We had an appetizer to share between two, a first course and a second course each. The range of cured meats is of exceptional quality, as are the cappelletti in broth and the pumpkin tortelli. The second courses were also supreme: the ribs fell off the bone just by looking at them, and the barzigole accompanied with mint gel were simply special. During the delivery of each dish they are also presented. We spent around €120 but we left full and with the intention of returning. Alberto, the sommelier partner, has a perceptible love for this activity, which shines through in the care with which he recommends his wines and with which he comes to check in the room if everything is fine. After asking him if we could keep the bottle of wine since we collect it and it was a particularly good wine, he wanted to tell us the story of the label depicting his grandmother. A story that simply remained in my heart and made me emotional, thanks Alberto.

It's always a pleasure to come back and have the opportunity to find attentive staff, carefully prepared dishes and cuts of meat that are often not cooked because they are "too unnoble", when in reality you just need to know how to do it! I recommend tasting the balsamic vinegar, Alberto super! Thank you!

Returning from the presentation of the Slow Wine guide we stopped for lunch in this restaurant which is an authentic temple of local food and wine, even if on the menu there are many wines from other regions, and numerous Champagnes, always chosen from products that respect the environment and good winemaking practices. The fried gnocco melted in the mouth, in worthy company of local artisan cured meats. Among the many labels we gave priority to the wine produced by Alberto, one of the owners of the restaurant, a lovely host. We told ourselves that we will have to return several times, to taste other dishes and try some other good wines. Historic location, relaxing environment and young, attentive staff. After all, Badessa is a Snail of Osteria d'Italia, a truly deserved recognition. 🍷

Nice location, great service, the food didn't impress me. All good but not exceptional in relation to the asking price. The filling of the tortelli was bland, the ribs cooked very well but with far too much pepper. In short, all in all good but I would remove the "high" in front of Emilian cuisine and consider lowering the price of the menu for a moment. There are similar companies around but at prices more appropriate to the proposal. A greeting

Abbiamo mangiato benissimo, piatti ricercati e studiati al dettaglio, vini eccellenti ed uno staff competente e gentilissimo. Non si può chiedere di più a questo splendido ristorante all'interno di un ex caseificio dei primi 800. Consigliatissimo!

Fresh, fun, efficiently organized and full of wonderfully delicious food and wine. Alberto is passionate about wine and food. His grandmother’s Green Tagliatella double pasta is exactly how pasta a should taste. Perfecto! The natural Lambrusco based wines were delightful. We took a taxpayer from the Reggio Emilia train station- about $39 euros. Definitely worth it to reach Ristorante Badessa.