In the end, Ugo Bertolotti decided to change the sign. Thus the “Al Tramezzino” became the “Al Tramezzo”. This name does not have a particular meaning, Ugo is the first to admit that, but it does have a practical function: it does not conjure up the image of a sandwich bar. For it is quite a different thing. In the three tastefully furnished dining rooms with their relaxing atmosphere, clients can choose from an “all-sea” or “all-land” menu, or else they can pick and choose, à la carte, as they please. In summer, they can dine in the open air in a special area in front of the restaurant.
Long-limbed and earnest as a ‘cello player, Ugo refined his art working for large hotels in Crans and Neustadt, after which he succumbed to the call of home, where he returned in 1975. But what do we mean by “refined”? Since 1990, he has had a wine cellar which at the most recent census (end of September 2003) numbered 1107 labels (in addition to a vast selection of Italian oils and spirits. Direct importing of champagne and authorized agent of Don Perignon for Parma. He also runs an excellent wine shop). 
As regards local produce, his scrupulous research for the best has produced fine results: Culatello (Premium Parma ham) aged for 26 months, Parma ham aged for 34 months, Parmesan cheese from three different provinces aged from 26 to 48 months. His fish comes from the best suppliers. On the menu you will find the words: "special treatment for those suffering from celiac disease and allergies". Further proof that the restaurant places care and attention for the client at the centre of its philosophy. As a guest you must feel pampered but free to choose, you must receive good advice and feel sure of your choices. A staff of nine is ready and waiting to welcome you.
The “Al Tramezzo” changed its chef a few years ago. His name is Alberto Rossetti, a lively thirty-year-old from Parma.
Specialities:
- Parma ham, approx. 38 months
- Culatello (Premium Parma ham), approx. 26 months
- Parmesan cheese, with 3 different ageing periods
- Smoked prawns with crunchy “tagliatelle”
- Almond ravioli with thick cockerel broth
- Oxtail timbale with - three - potatoes.