Spiga d'oro Pizzeria d'asporto In Collecchio

20/12/2024: At lunch on a cold December day. A little place that has its roots in the tradition of taverns, but revisiting it with minimalism and current taste, both in the decor of the environment and in the menu. Warm environment: a unique room, solid wood tables and seats (especially the chairs are hard and reminiscent of old benches, in feel). The floor is made of pieces of marble, also in earthy red tones, echoed on the walls. A counter with a display of cheeses and cured meats on it, treated in front of everyone, with skill and delicacy. The cutting board is the big protagonist to start with. We took a mixed platter: everything was excellent. Tasty and delicate flavors. We also took a portion of parmesan aged 30 and 60 months. No comment. An accompanying glass of Lambrusco. And then anolini in beef broth. A seemingly small bowl, but instead full of anolini and satisfying. To finish, a dessert: cooked pear. I don't remember exactly how it was made, but it was excellent, also because it wasn't too sweet. An excellent experience, with attentive, friendly, but no-frills and informal service. Just right for a tavern of today, as of yesterday.

06/12/2024: Had lunch today, 6 December 2024. Excellent food, both the cold cuts and the ravioli, with parmesan and not least the panna cotta! Small environment but efficient and helpful service! To be repeated!