STARTERS
The 42 months aged Culatello “Gran Riserva Spigaroli” – € 46
(King Charles III)
The podium of Culatelli of traditional swine aged 18, 27 and 37 months – € 40
Spring garden’s vegetable tartare with a Parma EVO oil vinaigrette, hints of mustard, and buttermilk – € 30
The Po river sturgeon’s terrine, its caviar with a mince of celery, green apples and basil – € 48
Sweetbreads, asparagus, beurre blanc, and herbs – € 38
FIRST COURSES
The chicken ravioli cooked in a bladder with a 12-year-old Parmigiano fondue, and grated Culatello – € 34
(Alain Ducasse)
Carnaroli rice with fava bean greens, peas, cardoncelli mushrooms, and lemon zest – € 28
Vegetable gnocchi on zucchini blancmange, its flowers, and layers of Urzano caciotta cheese – € 28
The traditional Parma style “Tortelli” stuffed with ricotta and spinach with butter from red cows – € 28
(George Clooney)
The soft Parmigiano-Reggiano dumplings “Soffici” in Fidentina’s hen stock under a puff pastry crust – € 30
(In memory of the friend Gualtiero Marchesi)
FISHES AND EGGS
The poached white-shelled egg on a purée of green vegetables, asparagus, and brackish water shrimp – € 34
(Alice Waters)
The roasted pike-perch, soft lean lard on a leek cream, fennels and nettle shoots – € 40
The golden frog legs, sweet garlic and parsley on a sweet potato sauce with hints of saffron – € 34
(Anthony Bourdain)
MEATS AND VEGETABLES
The two preparations of pigeon, the pink breast, glazed legs, with pâté made from its liver, creamy peas, and Fortana grape sauce – € 46
The evolution of our spring garden, with a small ragù of Parmesan crusts – € 36
The pink-cooked Spigaroli black pork fillet, with an apple espuma and its mustard-scented sauce – € 44
The roe deer loin with a terrine of potatoes and cardoon, celeriac cream, citrus compote, and a Red Port reduction – € 44
The guinea fowl covered with Culatello cooked in the Po river clay served with glazed vegetables following tradition (family recipe since 1842) – € 84
(min. 2 people)
CHEESE BOARD
The local cheese selection, from Parmigiano Reggiano to cow’s, goat’s and sheep’s milk cheese
€ 24
THE SWEET PART OF ANTICA CORTE PALLAVICINA
The goat’s cremeux with a citrus sorbet quenelle and their juice – € 18
The cooked must of strawbrry grapes, vanilla chantilly, and almond crunch – € 18
The chocolate feulletine with hazelnut cream, 72% cocoa sable biscuit and black pepper ice cream – € 18
Filled peach and sabayon, according to my mother’s recipe with ice cream (100 years old recipe) – € 40
(Minimum 2 persons)
…since I was a small child I dreamt of becoming a chef!
For me there was no other choice…
Then when I was eighteen, I had another dream: to produce everything I cooked.
The castle where my father was born would be the perfect setting
to merge culture with hospitality…
and this dream came true when we bought the castle when I was thirty years old.
After twenty years, the renovations are now complete.
And now almost all my dreams have come true…
The last one that remains is of course the most difficult, the most important…
To create a grand restaurant to showcase what we produce
and the gastronomic culture of my homeland!
Just as I promised my mother…
To work towards my dreams, in silence and with humility.
Massimo Spigaroli
Written in San Francisco on 22 of January 2010, overlooking the bay
Six years later I take the pen again! Several times I have held back …
but today the Antica Corte Pallavicina attracts guests from around the world that comes here to visit our Small World!
A farm that maintains, with its ancient knowledge, a territory where each animal breed or plant variety is preserved.
An archaic system, always defended by our family, a difficult path! Sometimes it seems impossible!
But in those moment I think what my kitchen would be without those products which are so important …
A kitchen that I would define “Gastro-fluvial” that helps not to lose the identity of my territory.
Massimo Spigaroli
Written on the evening of July 14th 2016 in the northern tower of Antica Corte Pallavicina, this time in Polesine