Ai Due Platani

A great love for good table that speaks in Parma vernacular with a Mantuan accent attracts a parade of customers every day of the week, for lunch or dinner (there’s often a waiting list). All the credit goes to owner Giancarlo Tavani, who managed to perfectly combine the laid-back vibe of the place with Giampietro Stancari’s cooking, with an eye to the strongholds of local tradition, first and foremost the fresh pasta. So the pumpkin or herbs tortelli are made in real time, brought to the table as jewels to admire their lovely craftmanship, and then brought back to the kitchen to be cooked.

Errica Tamani

Autrice del libro Gli anni d'oro della cucina parmigiana, per l'Accademia Italiana della Cucina, collabora a “Gusto”, pagina golosa della Gazzetta di Parma