{"id":50986,"date":"2016-09-06T18:39:16","date_gmt":"2016-09-07T01:39:16","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=50986"},"modified":"2016-10-17T19:12:29","modified_gmt":"2016-10-18T02:12:29","slug":"antica-corte-pallavicina-polesine-parmense-it","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=50986","title":{"rendered":"Antica Corte Pallavicina, Polesine Parmense IT"},"content":{"rendered":"

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Antica Corte Pallavicina<\/p>\n

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Grissini and Crisps<\/p>\n

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Ciabatta and Wheat Sourdough with Butter<\/p>\n

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Squash Blossom and Ricotta di Bufala<\/p>\n

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A podium of culatello from \u201cWhite Pig\u201d aged over 18 and 27 months under the supervision of Slow Food and from \u201cBlack Pig\u201d aged over 37 months, served with homemade mixed vegetables from the Court<\/p>\n

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Traditional Parma style \u201cTortelli\u201d stuffed pasta with ricotta and spinach dressed with butter sauce from red cow<\/p>\n

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The green vegetables soup, beans from Aquila, cereals and Parmigiano Reggiano crusts<\/p>\n

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Frog legs with sweet garlic and parsley served on mashed potatoes with green sprouts<\/p>\n

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The \u201cGermana\u201d duck stuffed according to the tradition<\/p>\n

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Guinea Fowl cooked with culatello in the Po river\u2019s clay served with vegetables from our garden<\/p>\n

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The local territorial cheese selection with Quince, Honey, House Jams and Confitures<\/p>\n

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Domori Chocolate \u201cSur de Lago\u201d 72% and Parma\u2019s Violet<\/p>\n

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Apple Tatin, almond ice-cream and chamomile<\/p>\n

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Lemon, bergamot e basil<\/p>\n

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Apricot, caramelized apple, thyme and ricotta<\/p>\n

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Brownie, Cream Puff, Raspberry Cream Pastry<\/p>\n

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Located in the Polesine Parmense region of Italy and most famously known as the aging site of Culatello for some of the world\u2019s greatest kitchens and most prestigious names, Antica Corte Pallavicina is every bit as special an experience as restaurants more highly acclaimed by lists and guidebooks, the 16th century structure offering history with a hint of luxury and a passion for doing things the time-honored way.<\/p>\n

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Truly a triple-threat with the culinary stylings of Chef Massimo Spigaroli bolstered by an organic farm and boutique hotel, those traveling to Antica Corte Pallavicina will be thrilled to find the renovated resort far removed from the bustle of larger Italian cities such as nearby Parma and Milano, the banks of the Po River providing inspiration for several of the menu\u2019s dishes while the surrounding lowlands offer a dramatic backdrop visible by East\/West facing windows flanking both sides of the dining room.<\/p>\n

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Justifiably proud of its heritage, Peacockss strutting the courtyard joined by art featuring a variety of Swine, early arrivals to the resort are welcome to tour the grounds and the cellar where nearly 4,000 kilograms of pork are hung alongside several wheels of cheese and herbs in the process of drying, the names of Kings, Dukes and their Culinary equivalents pinned to several of the same selections that diners will soon be enticed to feast upon.<\/p>\n

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Eventually settling in the dining room, art on all sides with a roasting spit in the hearth and classical music playing above, it was after brief perusal of several styles of dining that Spigaroli\u2019s signature tasting was selected, an a la carte addition to seven courses plus canapes and mignardises not just substantial in its portion, but served with great pacing that allowed for relaxed conversation and a truly jovial mood.<\/p>\n

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Taking advantage of a vast kitchen and the need to do everything on-site in order to provide for those booking a room dinner at Antica begins with a variety of Breads first served on silver rings then via jewel box, each plate crafted by a single artist whose three red dots serve as a signature, the soft Ciabatta proving irresistible with Butter from local dairy cows with housemade Ricotta soon arriving at the base of a Squash Blossom with vibrant Pesto and a delicate noodle of Parmigianino perched on top.<\/p>\n

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Serving a trio of cured Pork next, the progression of flavors beginning mellow and culminating with thin slices of Black Pig that melted slowly on each diner\u2019s tongue with a nutty flavor left behind, a lone pasta course consisted of traditional Tortelli packed full of Ricotta and Spinach in Butter Sauce, the kitchen switching to fresh-pressed Olive Oil as the smooth base for intensely herbal Bean and Vegetable Soup.<\/p>\n

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Tucking tiny Frogs Legs into mounds of Mashed Potatoes with notes of Garlic riding high above the plate, \u201cThe Land, As it is, As it was\u201d reached its savory conclusion by way of crispy Germana Duck next to snappy Vegetables plus a glaze of Modenese Balsamic, an addition of Clay-baked Guinea Fowl carved tableside faring even better beneath Culatello crisps and renderings from the pan.<\/p>\n

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Going all local with the cheeses, four tastes of Parmigiano Reggiano ranging from quite young up to 50-months impressive along with a funky Bleu from the Red Cow and several housemade condiments, the late hour unfortunately saw two desserts already sold out amongst the six available, the remainder offered and shared around the table with the Violet lacquered Chocolate Dome as well as a plate of poached Apricots with Apple Butter, Thyme Crumble and Ricotta Ice Cream proving a difficult choice for how best to finish.<\/p>\n

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www.anticacortepallavicinarelais.it<\/p>\n","protected":false},"excerpt":{"rendered":"

Antica Corte Pallavicina Grissini and Crisps Ciabatta and Wheat Sourdough with Butter Squash Blossom and Ricotta di Bufala A podium of culatello from \u201cWhite Pig\u201d aged over 18 and 27 months under the supervision of Slow Food and from \u201cBlack … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3188,7,13,45,2598,27,153,16,3148,1288,3187,61,65,12],"tags":[],"class_list":["post-50986","post","type-post","status-publish","format-standard","hentry","category-antica-corte-pallavicina","category-bread-basket","category-dessert","category-foie","category-foie-gras","category-food","category-ice-cream","category-italian","category-italy","category-parma","category-polesine-parmense","category-pork","category-tasting-menu","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/50986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=50986"}],"version-history":[{"count":1,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/50986\/revisions"}],"predecessor-version":[{"id":51072,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/50986\/revisions\/51072"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=50986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=50986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=50986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}