Alle Roncole

Alle Roncole

Restaurant

The restaurant has a long tradition that began in the 1950s with the grandparents of the current owner, Carduccio Pedretti, who decided to become a restaurant owner in the 1990s and turned this country tavern into a restaurant promoting local dishes and products. Links with the territory are particularly strong with regards cold cuts such as Culatello di Zibello PDO, fiocchetto, shoulder ham, copp . . . >>>

The restaurant has a long tradition that began in the 1950s with the grandparents of the current owner, Carduccio Pedretti, who decided to become a restaurant owner in the 1990s and turned this country tavern into a restaurant promoting local dishes and products. Links with the territory are particularly strong with regards cold cuts such as Culatello di Zibello PDO, fiocchetto, shoulder ham, coppa, salami and pancetta, all produced during winter by Nereo, the owner’s father, without the use of preservatives and cured in the brick-paved basement cellar. First courses are all handmade with select main ingredients, such as eggs and Parmesan cheese. Customers can try chard-filled tortelli with Parmesan cheese, cheese-filled anolini cooked in capon and beef broth, potato-filled tortelli with black truffle, tagliatelle “alla Strapponi” or served with culatello and pisarei with beans, a dish typical of the Piacenza area. Main courses are primarily veal and pork based, with special theme dinners dedicated to these meats too. Dishes include oven-baked nape of pork, pork cheek braised in Gutturnio wine, tripe stewed in tomato sauce with Parmesan, pan-fried rabbit seasoned with aromatic herbs and pork rind with beans.
A love for local cuisine and the “flavours of yesteryear” therefore reigns supreme in this welcoming restaurant, which has a large elegant room suitable for hosting important dinners or wedding receptions. In terms of hospitality and a friendly atmosphere, customers will also find a small room with open fireplace for cosy evenings with friends that always focus on good food and professionalism.
<<<