A 16th-century castle that, after twenty years of patient restoration, in 2010 became a charming relais where you can discover the roots of the Spigaroli family and the agri-food traditions of a territory with a delicate fluvial ecosystem that is rich in history. The restaurant is headed by Massimo Spigaroli, with a young and close-knit kitchen crew, capable of persuading you with their culinary journeys to explore the territory at a wide range, inspired by local recipes from the childhood. This is the same place that Maria Luigia Duchess of Parma and Napoleon's wife used as a fortress. Today, this establishment welcomes 13 rooms, all different: the Osteria del Maiale, the shop for local products, the museum, and the unmissable cellars for the seasoning of the culatello, which is a very refined salami and, it alone, is definitely worth the trip. Then there is the starred restaurant, where the cuisine is all about territory and tradition, skilfully reinterpreted with French references, in an all-round 'gastrofluvial' experience. Forgotten recipes, rediscovered and made contemporary with extraordinary raw materials, which come from gardens, pastures, and family-run farms. Three tasting menus are available: To try “The first ten years of the Antica Corte Pallavicina”, featuring the culatello Platinum 42 months Riserva, which pleased Prince Charles of England; the chicken ravioli cooked in a bladder with 12-year-old Parmesan fondue and culatello, which chef Alain Ducasse chose; and the frog legs, lightly browned with sweet garlic, parsley, new potatoes and zucchini, which chef Anthony Bourdain ordered; the duck in two cookings, pink breast, stewed legs and roasted peaches, which movie star Robert de Niro appreciated. There is also an itinerary with the culatello, featuring four different pig breeds, Nero and Bianco di Parma, Cinta Senese, Mora Romagnola, which undergoes six seasoning periods (up to 42 months total). Also la carta, with delicate and intense zucchini flowers and ricotta; succulent white-shell egg with Rossa di Urzano fondue on sweet potato cream and garden sprouts; The three Parmesan Soffici, in Fidentina hen broth and puff pastry crust, which require great concentration and considerable technical skills. The large cellar has considerable depth and interesting territorial interpretations including the recovered wine of Fortana, loved by Giuseppe Verdi and Giovannino Guareschi. It is without a doubt a very suggestive location, displaying large windows that overlook the courtyard. The service is elegant, courteous and attentive.
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