Trattoria La Buca is located in the lowlands of Parma near the Po River, in an old country farmhouse, with comfortable, air-conditioned rooms and a welcoming summer garden. Since 1897, the restaurant has been managed by five generations of chefs from the same family.
The dishes are strictly homemade following local tradition, including Culatello di Zibello, which is made in the traditional way only in the coldest months of the year, and matured in the old cellar that has been maintained intact since the late 1700s, and served with only local wines, butter and bread.
The menu offers a wide range of homemade pasta dishes including ricotta and pumpkin tortelli, anolini in broth and oven-baked pasta dishes; second courses include braised tongue, eel, snails; or boiled meats including stuffed capon, “mariola” and “prete” (pork skin shapes stuffed with minced pork meat) served with vegetable sauce and the unmistakeable and much-loved apple mustard.