Straddling the two provinces of Parma and Reggio Emilia, in the immediate vicinity of the castle of Canossa, is the Borghi family restaurant, where cold cuts and meats that are served to the table are all zero-km and come from pigs bred and slaughtered on the farm.
Rocked by nature, enraptured by art and culture, at Pietre di Canossa you can taste dishes of the old Emilia tradition, cooked just like in the past, by a very special cook, Tiziano Borghi's wife. The restaurant, strictly family-run, is also renowned for the fresh homemade pasta.
The typical menu consists of cold cuts, gnocco fritto (dough fritters), tigelle and fresh pasta, but is enriched, depending on the seasons, with delicious dishes such as tagliatelle with porcini mushrooms, game and boiled pork.
Ristorante Le Pietre di Canossa
Via Pietre, 2 - 42020 Grassano di San Polo (Reggio Emilia)
Tel. 0522-877505 - Cell. 348 4744175
At Pietre di Canossa all the dishes are prepared by hand, with meticulous attention to raw materials and a slow process.
Tigelle and gnocco fritto with cured meats are the speciality of the restaurant, along with fresh pasta with tomato sauce with porcini or typical Emilian meat sauce. The tortelli stuffed with chard, anolini in broth and grilled meat are also worthy of special note.
A trip through the Emilian culinary tradition.