La Greppia Review
Just down the street from Palazzo Pilotta, this terrific spot offers up Parmesan cooking in the historic center. Chef Paolo Cola has a nice touch with classics such as the anolini in brodo ristretto (a delicate little stuffed pasta floating in a succulent capon-based broth). Innovative treats like carciofi con salsa al prosciutto di Parma (artichoke hearts with a creamy prosciutto sauce) and faraona al tartufo nero are also quite wonderful. Though the dessert tray delivers some stunners (including balsamic ice cream), you might want to simply ask for Parmesan cheese, carved from a big wheel, to conclude your meal. Service is personal and friendly, in part because the place is tiny, and the unpretentious surroundings keep the focus on the food.
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