Trattoria Ai Due Platani is a trattoria restaurant in Coloreto, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tortelli d'erbetta, Salumi con torta fritta, Gelato alla crema
Must 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.
Address: Strada Budellungo 104/A, 43123 Coloreto, Parma
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.
Borgo 20 is Parma's contemporary bistrot near Piazza Duomo, pairing 30-month prosciutto with risotto alla parmigiana and a serious pastry counter.
Signature: 30-month Prosciutto di Parma, Risotto alla parmigiana, Cavall pisst
Order: Risotto alla parmigiana with caramelised onion.
Tip: Gambero Rosso lists it among Parma's essential tables and the kitchen runs unusually precise plating for a bistrot. Book for dinner.
Soj Vino e Cucina seats about fifteen people around an open kitchen in Parma, where chefs Federico Capocasa and Eugenio Restivo cook and serve everything.
Signature: Duck, Snails, Fresh pasta
Order: The day's fresh pasta, chosen at the counter with the chefs.
Tip: The two chefs are also the waiters and sommeliers, so the pace is theirs. Reserve by phone and ask for the counter seats facing the open kitchen.
