Trattoria Antichi Sapori is a trattoria restaurant in Gaione, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tortelli quadrati, Tortelli d'erbetta, Trippa alla parmigiana
Must 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.
Address: Via Montanara 318, 43124 Parma
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.
Officina Alimentare Dedicata reworks Parma tradition with organic produce from vetted local farms; anolini of stracotto arrive in capon broth at 16 euro.
Signature: Anolini di stracotto, Seasonal organic plates, Fresh pasta
Order: The anolini di stracotto in capon broth, gluten-free on request.
Tip: The kitchen flags celiac and vegan-friendly plates clearly, which is rare among Parma's traditional rooms. Book the aperitivo hour too.
