Sapori di Parma

Lunch formula offering a choice between a starter and a main course, or a main course and a dessert. Allows you to compose your meal according to your current desires.

A fresh salad made of chopped tomatoes and mild mozzarella cheese. Simply seasoned, often with olive oil and basil. A light and classic starter.

An assortment of traditional Italian cured meats and charcuterie. May include prosciutto, salami, or coppa. Savory and rich flavors, ideal for starting the meal.

The special dish of the day prepared by the chef. Ingredients and recipe change daily according to the market. Ask the server for details.

Layered pasta sheets with a rich meat sauce (Bolognese) and creamy béchamel. Baked in the oven with cheese. A warm and comforting dish.

Creamy Italian rice dish cooked slowly in broth. The specific preparation depends on the chef's inspiration that day. Smooth and rich texture.

Long pasta served with a sauce based on eggs, cheese (pecorino or parmesan), cured meat (guanciale or pancetta), and black pepper. Creamy and flavorful without added cream.

Short tubular pasta in a spicy tomato sauce with garlic and chili. Piquant and tangy flavor.

Short pasta served with a classic tomato sauce and basil. A simple dish highlighting the sweet flavor of tomatoes.

Pasta served with a traditional tomato sauce, guanciale (cured pork jowl), and pecorino cheese. Rich, savory, and slightly peppery taste.

Silky Italian dessert made from sweetened, gelled cream. Firm yet melt-in-your-mouth texture. Served chilled with a choice of sweet topping.

Famous layered Italian dessert. Made with coffee-soaked biscuits and a rich mascarpone cream, all dusted with cocoa. Sweet, creamy, and coffee-flavored.