Polesine Parmense (Parma)
Al Cavallino Bianco
of Massimo and Luciano Spigaroli
The territory where the restaurant is situated is Guiseppe Verdi’s homeland. Have a sightseeing tour of Busseto and visit the great composer’s home. Then, go to Polesine Parmense, on the Po River bank, and enjoy the cooking full of secrets and flavours of the Spigaroli brothers. Massimo, a brilliant chef, is always full of enthusiasm; Luciano, is maître d’and responsible for the many activities related to production of culatello and other local cold cuts.
Buon Ricordo speciality
Suprema di cappone di Giuseppe Verdi
For over three generations the cooking at Cavallino Bianco has been based on the Po traditional cuisine: fish and game. Nonetheless, the Emilia specialities have played a great part as this restaurant is situated near Parma and Piacenza. In addition, to honour Giuseppe Verdi some of his favourite meals have been recorded local traditional dishes. That’s the case of Capone suprême first tossed in a pan with leeks and sparkling wine; then dished out with finely sliced truffle and flan of courgettes. The recommended wine is the typical Malvasia dei Colli di Parma.
Read the recipe
Antica Corte Pallavicina Relais ****
Close to Cavallino Bianco within the 14th century farmhouse boundary walls, the Spigaroli brothers offer 6 charming suites. Under the vaulted ceilings in an ancient basement, banquet lounges are available and haute-cuisine courses are held. A caveau full of valuable culatelli can be visited.