The review of the Trattoria dei Corrieri in Parma, which we recommend for a low cost lunch during a trip or a stop in the city of Emilia Romagna. Where to eat in Parma? In the article an excellent place to enjoy a lunch break with family or a dinner with friends.
The soul of a city passes between the most talked about and crowded tables and kitchens. And especially in Emilia Romagna you cannot leave without having honored the culinary traditions that have always made it a region of gourmets. In one day a Parma it is easy to understand which are the fundamental not to be missed of the Emilian cuisine: the first necessary taste is the fried pie.
The restaurant
La Trattoria dei Corrieri welcomes guests at the entrance with baskets full of fried cake and spreads of tricolor tortelli. As soon as you enter you are greeted by the show of the chefs behind the scenes of a window and thus you have the opportunity to peek into the kitchen and start enjoying dinner. Located in the center of Parma, in Via dei Conservatorio, it is one of the historic trattorias of the city, inside it preserves portraits and pictures in black and white, solid wood furniture and rustic furnishings typical of an old trattoria with straw chairs, checkered tablecloths and large vintage red slicers in plain sight ready to prepare extemporaneous charcuterie dishes.
The outside of the restaurant has a retro sign surrounded by flowered balconies, in an apparently deserted alleyway, inside it is completely full on any day of the week while at the weekend it requires a bit of waiting or a wiser reservation. The service of many young waiters is fast and courteous, on a Thursday evening it is possible that in just over half an hour you can go from appetizer to first course and finally to bill.
Cold cuts
As an appetizer for a typical dinner, you cannot fail to order it fried pie, necessarily accompanied by cold cuts sliced at the moment under the curious eyes of customers. Seeing them at the slicer preparing the dish at the moment increases the feeling of authenticity and simplicity that the dishes cooked here already have. Among the most popular appetizers Tuscan lard to be left to melt on the still hot fried cake, coppa di Parma, culatello and the obvious Parma ham.
First
Among the first courses, the trattoria offers a wide choice of tortelli, Cappelletti e gnocchi. The trio of tortelli has great demand. Three different colors for three special fillings: herbs, pumpkin and ricotta and spinach. Topped with butter and Parmesan they are served as a tricolor and are a riot of freshness, originality and simplicity together. A must try! And once you have served the ravioli dish you can sprinkle it with grated Parmesan directly from a very original cheese holder, a small and faithful reproduction of a small ceramic parmesan wheel.
Seconds
Although, with an eye to the needs of those who follow one Vegetarian diet, the tortelli represent a good compromise the menu continues by offering rich salads that seem known and requested by customers. But among the main courses of meat you can read the strong dishes of the Emilian tradition such as lo pork knuckle with green apples, the cooked shoulder of San Secondo with mashed potatoes, the tip of veal stuffed in the oven and, as in the Bolognese and Emilian tradition in general, horse meat in tartare or seared.
