Brisla Trattoria is a trattoria restaurant in Centro Storico, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Anolini in brodo, Tortelli di porri e tartufo, Bomba di riso
Must order: Anolini in brodo, then the rice bomb with pigeon ragout.
Tip: Book online through their site; the room on Strada Farini is small and the Bib Gourmand listing keeps weekend tables scarce.
Address: Strada Luigi Carlo Farini 41/A, 43121 Parma
I Tri Siochett is the family trattoria on Parma's southern edge with a 2026 Bib Gourmand, feeding big tables tortelli d'erbetta at around 9 euro a plate.
Signature: Tortelli d'erbetta, Torta fritta, Trippa alla parmigiana
Order: Tortelli d'erbetta with plenty of melted butter and Parmigiano.
Tip: The name is dialect for the three founding brothers, the three fools. Come hungry on Sunday lunch and treat it as the main event of the day.
Trattoria Ai Due Platani in Coloreto holds Gambero Rosso's Tre Gamberi and a Bib Gourmand, ten minutes from Parma and booked out weeks ahead for tortelli.
Signature: Tortelli d'erbetta, Salumi con torta fritta, Gelato alla crema
Order: Tortelli d'erbetta, then cream gelato from the 1964 Carpigiani machine.
Tip: Reserve well in advance, even midweek. Finish with the house cream gelato, churned in a 1964 Carpigiani machine the owners refuse to retire.
Trattoria Antichi Sapori sits in Gaione's countryside just outside Parma with a 2026 Bib Gourmand; the same kitchen team has rolled its pasta since 2005.
Signature: Tortelli quadrati, Tortelli d'erbetta, Trippa alla parmigiana
Order: The square tortelli, the house twist on Parma's classic shape.
Tip: Order the square tortelli that made the trattoria's name. Book ahead for summer evenings; the drive from central Parma takes about ten minutes.
Trattoria Le Viole, run since 1989 by the Petrera sisters north of Parma, plates savarin di riso and tortelli with a lightness rare in the food valley.
Signature: Tortelli d'erbetta, Savarin di riso, Faraona con uva
Order: Savarin di riso, the moulded rice dish old Parma rarely makes now.
Tip: Rosanna talks you through the menu and Lucia runs the wine list. Order the savarin di riso here; almost nobody else still makes it.
Parma Rotta roasts over a wood and herb fire on the Langhirano road, where the river once broke its banks; Parma comes here for meat done properly.
Signature: Spit-roasted meats, Grilled beef, Tortelli d'erbetta
Order: Whatever is turning on the wood-fired grill that day.
Tip: The name marks the spot where the Parma torrent once broke its banks. Ask for a table in the garden and let the grill set the pace of the meal.
Osteria Virgilio is Oltretorrente Parma at its most honest: 36-month prosciutto, anolini in brodo and horse tartare in a small room with natural wines.
Signature: Salumi platter, Anolini in brodo, Tartare di cavallo
Order: The cured-meat board with 36-month prosciutto, then anolini.
Tip: The room seats very few, so call ahead. Gazzetta di Parma's February 2026 review called it a modern osteria of local tradition and a posto del cuore.
