Ristorante "Trattoria Da Probo"

Stefano Saccani is the chef and “director” of the kitchen at the Trattoria da Probo. He focuses on quality without accepting compromises in the choice of ingredients and preparation, paying particular care to exploiting what nature and the work of men has to offer in various seasons. Another hallmark is the careful selection of suppliers. Every day, with great passion, Stefano, Dani . . . >>>

Stefano Saccani is the chef and “director” of the kitchen at the Trattoria da Probo. He focuses on quality without accepting compromises in the choice of ingredients and preparation, paying particular care to exploiting what nature and the work of men has to offer in various seasons. Another hallmark is the careful selection of suppliers. Every day, with great passion, Stefano, Daniela and Chiara work to keep alive local culinary traditions. There are top-quality, wholesome cold cuts with certified provenance, artisan salamis and fresh pasta, handmade every day like grandma made, which become cappelletti, delicious pumpkin and chard-filled tortelli, tagliatelle and pappardelle. The roast and boiled meat selection, a tradition of the Emilia area and increasingly rare to find, sees around 20 different types of top-quality, fresh meats and cold cuts. The main focus is pork, but there’s also veal, beef, lamb and capon and stuffing, which is typical of Reggio. Seasonal vegetables include fresh Porcini mushrooms, artichokes, asparagus and white truffle, which is exalted by the flambé risotto prepared in the dining room inside a whole Parmigiano Reggiano cheese. “Reggiano” as it is called in these parts, is the complement and king of all dishes, but is also served in flakes with a few drops of traditional balsamic vinegar, another keystone of the trattoria. All desserts are freshly-prepared every day by our chef.

Furthermore, the cellar stocks about a hundred labels, from local Lambrusco wines to wines from other regions.