Ristorante La Greppia, Parma, ITALY

Ristorante La Greppia, Parma

“So what’s the highlight dish in Modena so far?” I ask Mysaucepan, after our third day feasting in this city?

“Definitely my parmesan entree at Osteria Francescana” she says without hesitation.

“Well, we tried some excellent aged balsamic and also toured the Ferrari factory this city is so famous for” I reply.

We visit a parmesan cheese factory at the home of Parmigiano-Reggiano in the heart of Emilia Romagna to check out the process of making the “King of cheeses” before heading to Parma for yet another famous food ingredient of this region.

Ristorante La Greppia, Parma, ITALY

Dining room, Ristorante La Greppia, Parma

Dining room, Ristorante La Greppia, Parma

We read some excellent reviews about a cosy restaurant that pays homage to fresh local ingredients using French cooking techniques.

Merely a 30-seat restaurant, we manage to get a table for lunch on a quiet weekday.

Sourdough bread and buns

Sourdough bread and buns

Bread rolls are warm, crisp and fluffy that goes beautifully with the salted butter.

2013 Pio Cesare nebbiolo €28 / A$40

2013 Pio Cesare nebbiolo €28 / A$40

2013 Pio Cesare nebbiolo has subtle hints of strawberries on the nose with a soft and smooth tannins, a beautiful wine either on its own or with a piece of charred smoky beef steak.

Culatello 36 mesi, riccioli di burro

Prosciutto di Parma d.o.p. marchiato 30 mesi €10 / A$14

Culatello 36 mesi, riccioli di burro E15 / A$21

A plate of finely sliced culatello is exactly what we came to this restaurant for.

Cured for 36 months, each slice is impossibly thin and translucent with a delightful ribbon of fat despite a deep-red tinge.

Wrapped with soft butter curls, this slice of ham is an eye-closing moment as it slowly melts away in my mouth.

Chef preparing guanciale di vitello al barbera or slow braised veal cheeks

Chef preparing guanciale di vitello al barbera or slow braised veal cheeks

A glass window allows diners to watch kitchen theatrics and I catch a glimpse of the chef prepping up my main course.

Guanciale di vitello al barbera, polenta al finocchietto

Guanciale di vitello al barbera, polenta al finocchietto €14 / A$20

Guanciale di vitello al barbera, polenta al finocchietto €14 / A$20

Slow-cooked veal cheek is so tender, the meat falls apart with a gentle yield of my fork.

Full of flavour from the browning process and Barbera wine jus, each mouthful is wholesome with soft and creamy wild fennel-flavoured polenta.

Trancio di ricciola, pomodori confit alla maggiorana, mandorle tostate

Trancio di ricciola, pomodori confit alla maggiorana, mandorle tostate €17 / A$24

Trancio di ricciola, pomodori confit alla maggiorana, mandorle tostate €17 / A$24

Mysaucepan‘s amberjack is beautifully crisp on the skin if a little overcooked though it may be the style of presenting this fish.

Marjoram confit tomatoes and toasted almonds add a tangy twist and nutty texture.

Latte e miele, cialda croccante al polline

Latte e miele, cialda croccante al polline €7 / A$10

Latte e miele, cialda croccante al polline €7 / A$10

Sweet whipped cream with a pollen crispy wafer brings an end to a delightful meal.

Ristorante La Greppia, Parma

Ristorante La Greppia, Parma

La Greppia is on the Michelin guide and so it should.

Technique is distinctively a celebration of French cooking while ingredients pay homage to the rich variety of fresh local vegetables, seafood and meats. Service is attentive, knowledgeable and faultless.

Best of all, prices are so reasonable for this standard of quality, this meal is truly unforgettable for all the right reasons.

Ristorante La Greppia,
Str. G. Garibaldi, 39/A,
43121 Parma, ITALY

Tel: +39 052 123 3686

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One Response to Ristorante La Greppia, Parma, ITALY

  1. What a fantastic looking lunch! I love being able to look into the kitchen while I dine too!

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