Antica Corte

Friday, August 8, 2014
My uncle treated me, my aunt, and my cousin to a fantastic dinner at a notable restaurant in Parma. The restaurant, Antica Corte Pallavicina (one Michelin star), is known for its culatello (cured meat), among many other things. When you arrive, you walk through this immaculate garden filled with roses and herbs. Upon entering, you are ushered through the old castle and down into the cellar.
Lo zio ha offerto una cena di lusso a me, la zia, la Novella, e Francesco. Siamo andati al'Antica Corte Pallavicina (una stella Michelin), dove sono riconosciuti per il loro culatello. Quando arrivi, cammini in mezzo al giardino stupendo con tante rose e herbe. Dopo l'entrata nel castello, vi portano a fare vedere la cantina piena di culatelli. 


The main entry






The cellar has over 5,000 culatelli that are being seasoned. One the walls, there are wooden planks that say who they belong to. There are quite a few noble families that get their culatello from them!
La cantina ha piu' di 5,000 culatelli che sono li per stagionare. Sulle pareti ci sono asse di legno con scritto il nome del proprietario del culatello. Ci sono tante famiglie nobili che prendono il culatello da Spigaroli!






This is parmesan that has been seasoned for 10 years. You don't eat this, 
it's mostly for show. 
Questo e' parmigiano che e' stato stagionare per 10 anni. 

Waiting to begin

Appetizer: pumpkin flower stuffed with ricotta and tomato
Antipasto: fiore di zuccha con ricotta e pomodoro


Appetizer: 3 different versions of Culatello; 18 months, 27 months, 36 months
Antipasto: 3 stagionature diverse di culatello; 18, 27, 36 mesi

Frog legs - they were so good!
Cosciette di rana - erano tanto buone!

Main Course: Filetto di suino nero di Parma con orzo perlato

Pre-dessert

Dessert: "Come il risotto" al cioccolato Ivoire, ciliegia, e maraschino

With the chef, Massimo Spigaroli

Corks from the wines we drank

Kitchen


1 Comments:

Bonnie Nager said...

Not even in Italy, surrounded by delicious wines, would I be able to eat frogs' legs. I can't even...

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