In the restaurant of volcanic Ilario Vinciguerra the menu is structured around a series of classics from which one can draw with pleasure. But there’s also a selection of vegetarian dishes and a tasting menu. Here the chef interprets what he found at the market, alternating dishes that have a clear influence from Campania (Fusilloni with a light cream of potatoes, mussels filled with cherry tomatoes and lemon), elegant fusion interpretations (Katsuobushi broth with caviar, fig and fried Japanese mushrooms), or creative contemporary recipes (Cream of peaches with bottarga covered with brick pastry and hazelnuts).
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
Ristorante con camere
