Restored old mill, with moving water-powered wheel.
The restaurant has four rooms, each furnished differently. Suggestive, relaxing atmosphere.
"When we first discovered this place, which had been abandoned for years, we got the idea of restoring it, breathing new life into it. Finally we would be able to build what we had dreamed of for ages: a charming place, full of memories, yet cosy and intimate, to create a restaurant where tradition and innovative cuisine could mingle in perfect harmony."
Liliana and Corrado Caprari

Traditional specialities:
ricotta and spinach tortelli, beef-filled pasta in broth, Parma cured pork meats (36-month Parma ham).
Alternatively: creamed potatoes with Taggiasco olives and fried cod, Parmesan cheese pie with caramelised pears in traditional balsamic vinegar.