A charming, elegantly restored inn on the outskirts of Parma featuring  traditional Parma cuisine. It has a large main dining area and separate private room for corporate dinners, as well as an outdoor terrace and veranda for summer dining.
Its fine 18th century wine cellar may be used for wine displays or tastings.
House specialties include carefully-selected local cured meats and homemade pasta dishes such as tortelli and cappelletti. But the real jewel in the inn’s crown is its charcoal-grilled meats (bison and Italy’s best-known cattle breeds such as Chianina, Romagnola and Marchigiana).