A prestigious location, inside a 15th century building in the heart of the town, the contemporary artworks adding colour to the elegant setting, the large pink and light blue open view kitchen and the nice dehors: these are the elements in favour. The food is comforting, it’s focused on “noble” ingredients (oysters, scallops, scampi from Sicily, foie gras, lobster…) and enhances them with sensible combinations of few ingredients. They aim for harmony, and therefore there are no peaks of spices, of bitterness or spiciness, the acidity is well measured and the same applies to the sweet notes.
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
