Due Platani - PARMA

Dinner in this restaurant that had long attracted my attention. I went with my best friend and we took as an appetizer a joke of phassona with gardener and a velvety of asparagus with tomatoes and parmesan crostini; as first cherry tortelli and a bis of tortelli (herbette cherry). cherry tortelli were good, not as sweet as you can imagine and definitely introvabile elsewhere. we then went to cream ice cream, renamed local dessert: I opted for fused chocolate and caramelized hazelnuts while my chocolate friend and wafer balls. all accompanied by a half bottle of lambrusco. nothing to object about food, really great and exquisite and prices absolutely in the norm; the only flaw, as already underlined by most people, is the fact of having to call with very large advance.

It is always nice to go back to eat at the house of great friends as to lay it, jampietro and morning. thanks again for the wonderful welcome and the great professionalism of your work. Matteo

Slow food osteria outside the center of parma. michelin star and numerous awards that make it a reference in the city and not only. undoubtedly the platans are eaten very well, they know how to valorize the raw material and the products of the territory. Excellent fried cake and meats, traditional herbal tortelli really pleasant, excellent also lamb counterfeit with spinach and then goes well... the fantastic mantecato ice cream. The only flaw is the service too slow and hectic. average prices.

We ate only the classics of the Parma gastronomy but the tavern should also offer not too classic courses, from what I saw. As for us: excellent meats, selected products and not as often happens with meat from battalions. good also the fried cake and polenta in accompaniment. fabulous tortelli, definitely the unmissable thing of lunch, browse and stuffed by cooking school. The other first in the media. grand finale, the scenic cart with a mountain of ice cream served with the preferred addition, from zabaione to the grand marnier; maybe more spectacular than good but still with a well made ice cream you get always happy from the table. I have read criticisms of the staff but I do not share, they all seem quick and careful; while in the owner you see that gastronomic passion that helps to make a parma tavern special, put to the many with menus and similar stories

Came recommended by a lovely parmeggian friend of Fuerteventura, had the best pasta ever in a beautiful ambience. Service was top notch, despite the hot weather, the powerful fans made it a wonderful experience.