In a little cul-de-sac, a stone's throw from bustling Piazza Garibaldi, this trattoria offers some terrifically tasty Parmesan treats, drawing in locals and visitors alike. Genial host Daniele Ghidini tends his restaurant, and his diners, with great care, beginning with the plate laden with chunks of Parmesan cheese freshly shaved off the wheel. Start with the misto di salumi (thinly sliced culatello, Parma ham, and salame), and then consider either the classic
anolini in brodo (pasta rings stuffed with meat in chicken broth) or tortelli al erbette (herb-cheese pasta sauced with butter and Parmesan). A real winner is the guancialini di maiale alla Parma (sliced roast pork with a Marsala reduction sauce, polenta on the side). The semifreddo al croccante (an eggy semi-frozen ice cream with caramel and toasted nuts) is divine.