The Campanini family trattoria is a historic address for the fine traditional cuisine of the lower Parma area. In the kitchen, Stefano, supported by the steadfast supervision of his mother Maria, an accomplished cook, carries on the business with passion, serving the house-made cured meats (the long-aged culatello is exquisite) accompanied by crunchy giardiniera and soft fried dough, and delighting guests with stuffed pastas both classic (tortelli d’erbetta) and with a few out-of-region touches (goat cheese, leek and pecorino ravioli). In winter, the Mariola with balsamic zabaglione should not be missed. Good selection of local wines. Courtesy and a convivial atmosphere make the stop all the more enjoyable.