Trattoria da Claudio 1999 In Curtatone

24/01/2026: Returning to the Nizzoli restaurant is like visiting old aunts and uncles: you already know you'll have a great time, that you'll feel welcome, that you'll take away something more than a good meal. It's a place where time hasn't stood still, but has been passed down. Here you'll find true tradition, the kind recognized by taste and memory, the kind that tells you what you're eating and where it comes from. Authentic, sincere cuisine, rooted in 1963 and still speaking with the same voice, made of authenticity, goodness, and respect. Tonight, as always, I found all of this: the flavor of things done well, friendship, human warmth, and then the stories, which are part of the menu here: stories of painters and cinema. The pictures on the walls speak of Zavattini, the memory of Bertolucci and his crews who came to eat here, and that atmosphere that smells of Ligabue, of Antonio Ligabue, of art lived and not embalmed. There are dishes that alone deserve official recognition: the bigoli with snail ragù and the sugolo with zabaglione should be declared a World Heritage Site, because they are infinitely delicious, the kind that lingers in your memory and makes you want to return again and again. Nizzoli isn't just a restaurant: it's a place of the soul. A place where you eat well, yes, but above all, a place where you return. Always willingly.

21/10/2025: Typical Mantuan cuisine, from the Pumpkin menu to the Frogs and Snails specialty. Very characteristic atmosphere.