Antica Corte Pallavicina

Massimo and Luciano Spigaroli

When you arrive in Polesine Parmense you feel like you have traveled into a time machine back to the early 19th century. And if you happen to cross the threshold of Antica Corte, surrounded by burning flames, red wine, and century-old maturation cellars, then you definitely must be a very lucky and privileged person. Even the Italian with the least patriotic spirit would be very proud to meet the Spigaroli family and closely experience the world around it. And even the most strict vegetarians might change their minds too! This maison of Culatello production is probably one of the most famous around the world. Here, the butchery knowledge and the production of this cured ham are handed down from father to son. “Culatello is one of our most envied products, wealthy families and known restaurants around the globe book even five years in advance and are willing to wait because they want a top-quality product”. Massimo Spigaroli – chef and patron of the Antica Corte – reproposes the ancient recipes of the family tradition typically from the gastro-fluvial area of Bassa Parmense. The restaurant offers table service for iconic dishes like Chicken ravioli cooked in bladder with 12-year-old Parmigiano Reggiano fondue and the Guinea fowl wrapped in Culatello and cooked in clay from the Po River and the Stuffed peach with eggnog flambéed in front of the guests. A unique, immersive place.

Antica Corte Pallavicina

Strada del Palazzo due Torri, 3
43016 Polesine Zibello (PR)
+39 0524 936539
www.acpallavicina.com

Number of seats 45 | |

Closed November to March: Monday
Holidays 2 weeks in January
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