This is where chef Marco Dallabona is perfecting his identity, between the selectivity and the simplicity of Parma’s cooking. Among the starters, some well-picked, aged Culatello with cheese fondue, then agnolotti, tortelli, meat ravioli with cooked shoulder and black truffle, and finally an iconic dish: Rice savarin with salted tongue and a classic sauce.
folli amanti dell’alta cucina, in totale sono una ventina, sempre alla ricerca di emozioni. La causa? Un’irresistibile Passione Gourmet
Ristorante con camere
