On a velouté of Parmigiano Reggiano.

Seasoned with egg, wholegrain mustard and Calabrian chilli preserved in oil.

With large Cantabrian anchovies.

With traditional balsamic vinegar.

With Prosciutto di Parma DOP and Mortadella.

Gnocco fritto with guanciale, grated pecorino and freshly ground pepper.

Gnocco fritto with mortadella, fresh burrata and summer truffle.

Slow-cooked in oil and served with pickled red spring onions from Cannara.

Taiadèl col persòtt
(quellaoriginale1926)The original fine-cut tagliolina from Trattoria Annunciata, served with Prosciutto di Parma ragù.

“Ristorante Mimì alla Ferrovia dal 1943”Maccheronepressed through a bronze die, with tomato sauce, Colonnata lardo and basil.

(Tortellini in broth)Grandmother Annunciata’s historic recipe, since 1926.

For little ones — and everyone else 🙂

With fresh basil.

With a light sauce of confit datterini tomatoes.

Sautéed porcini mushrooms and summer black truffle.

Boned rabbit roulade with an aromatic wine reduction.

Petroniana-style veal fillet cutlet with Prosciutto di Parma and Parmigiano Reggiano.Served with its own potato cake.

Scented with mustard andserved with seasonal vegetables.

Marinated with extra virgin olive oil and rosemary.

A dish close to our hearts. Not always available.

Whole pigeon cooked over the embers, boned and served with its own jus and crisp strands of leek.

A dish created by Massimo Bottura of Osteria Francescana together with Rina: prime beef tenderloin cooked over glowing oak embers, goose foie gras escalope and a long-cooked Emilian roast reduction.