Set perfectly in the middle, between Parma and Piacenza towns, among hills and fields, in the so-called “Parmesan lowland” area, Agriturismo Antica Torre offers an accurate preparation of typical dishes, following the ancient recipes of our grannies and taking into great consideration Nature, who inspires all the major activities.
Antica Torre cuisine is based on the traditional dishes coming from Emilia Romagna region, with homemade and homegrown products.
The typical seasonal dishes are...
Main home made Pasta courses:
- Cappelletti (a type filled pasta) served with chicken stock
- Chard ravioli
- Tagliatelle with funghi
- Maltagliati (a type of short pasta) with herbs
- Pisarei (a type of pasta made with dry bread) with beans
...All served with excellent and unmissable Parmesan cheese.
Main meat courses:
- Punta al forno (oven cooked)
- Lamb specialities
- Chicken or rabbit cooked in pan
- Braised and roasted meat
There is also a great variety of seasonal vegetables and pickles, home baked bread, torta fritta (a type of salty fritter) to be enjoyed with our own production of salame and cured meat, Parma ham, Culatello (another kind of pork ham that is absolutely and strictly typical of this area and we recommend to taste!), home baked cakes and sweets and of course the good red or white wine typical of Emilia Romagna region.
The catering service is one of the benefits that we offer to our guests only, although external groups are welcome with previous accorded booking.
For our guests, a delicious continental breakfast is served in the morning with a variety of home made jams and bio-honey, home made cakes and some savoury food such as home cured meat and fresh eggs.
All this is offered with a taste of “familiar style” in the dining room that used to be the former stable of the farm. The big tables and the good food are generally triggers for a friendly atmosphere and new encounters.
For the special evenings there is the opportunity to have food tasting and dinner in the Grangia Cistercense, the old cellar built by the monks, now turn into an evocative architectural underground space where you can enjoy the tastes of the present.