Before entering the restaurant of chef Claudio Truzzi and his wife Elena, a welcoming hostess, you must walk across the summer garden. In the menu, there are dishes in which local ingredients selected with care and interpreted with a personal take, often have the main role. They include lemons from the nearby riviera, horse and donkey meat, and vialone nano rice from Mantua. So when in season, one might taste carpione from Lake Garda, the only place, together with the Caspian Sea, where this rare salmonid fish lives naturally.
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
