Scopri il migliore ristorante di cucina vegetariananella città Casalgrande della Reggio nell'emilia

09/07/2026: I couldn't be more thrilled with this dinner. I specifically sought out a place in that area, a truly unique establishment where you can feel the history, with dishes with intense flavors, simple and traditional but revisited in the best possible way. The staff was truly kind and knowledgeable... higher than average price but a fantastic experience.

05/07/2026: Truly, very good! After a few years away, we returned to this beautiful restaurant located in a charming and historic 19th-century former dairy farm. Inside, you'll find a rustic atmosphere, with strong references to the rural past, highlighted by terracotta floors, domed ceilings in the central hall, and large windows. The interior spaces are divided into several rooms, each with wooden tables set with classic table settings. At the heart of the culinary offering is the rediscovery of traditional Emilian flavors, reinterpreted with a modern sensibility. The cuisine is based on seasonality, a short supply chain, and a zero-mile philosophy. (Bonus) We tasted our best beef tartare (diced croutons, a drop of lemon balm, traditional Reggiano DOP balsamic vinegar, sweet browned Cervia salt), a selection of Badessa cured meats (accompanied by yeast-free fried gnocchi, Violino "Cushot" Reggiana sheep ham, 35/40-month reserve prosciutto, thinly sliced, highly matured coppa, and ancient natural salami), half a pacchero pasta made with Reggiano wheat, bronze-drawn by us (sautéed with a white sauce, rabbit ragù, and a sweet and sour melting shallot), citrus-flavored guinea fowl leg (glazed with Marolese acacia honey and a juniper reduction), a sardine-based interpretation of veal with tuna sauce (with its classic sauce, seasonal vegetarian cream, BadessaLAB giardiniera, and legal herbs), roasted potatoes with their skins on, and barley coffee tiramisu (whipped mascarpone cheese). with our ladyfingers soaked in a cocoa and barley coffee glaze), Zuppa Inglese (our homemade ladyfingers, yellow and chocolate cream, liqueur syrup, and fruity fried black cherry jam), and panna cotta with a fior di latte effect. All the dishes we chose were truly delicious and made with high-quality ingredients. The service was courteous and fast, and the quality/price ratio was truly excellent. Highly recommended, we'll definitely be back.