Antica Rocca restaurant in Parma: the traditional dishes and extraordinary ingredients
We are in the province of Parma, more precisely in the hamlet of San Quirico, at Antica Rocca Restaurant, a stronghold of Parma’s most beloved recipes, prepared with genuine authenticity using the finest local products and raw materials sourced from the region Emilia-Romagna.
Invited to Osteria Antica Rocca.
In a beautiful rural house just a 25-minute drive from Parma, nestled in the lush countryside, stands Antica Rocca Restaurant, an oasis that anyone would love to find: a carefully curated place where one can indulge in the classics of the “bassa” region, featured on the menu, while also leaving room for new culinary innovations.
Chefs Patrizia Parma and Chiara Giandini prepare dishes deeply rooted in tradition, yet infused with personal touches of refinement, while owner Ilaria Consiglio undertakes the challenging but rewarding task of selecting the most authentic raw materials and the best wines from the surrounding area.
The result is a restaurant that moves beyond the historical concept of an osteria—here, in addition to drinking excellent wine, one eats plentifully and well, in a place that constantly seeks to improve, fueled by boundless curiosity and passion.
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The History of Antica Rocca Restaurant
The building is ancient, with evidence dating back to the 17th century when it was constructed as a stronghold within a much larger military fortification, under the rule of the Counts Taverna and the Rossi family of San Secondo, who dominated Sissa, Trecasali, and the surrounding lands.
Today, Antica Rocca Restaurant stands within this historic stronghold, bearing witness to the rich past of this particular slice of the Emilia province, complete with a well-maintained garden and a small, equally ancient chapel right beside it.
It is Ilaria, the Chef, who shares the history of this place with me. This location holds a piece of her heart, as many of her childhood memories took place here, between the current restaurant’s garden and the oratory where she once served as an altar girl.
In just a few meters, one finds a deep connection to the history of rural life—so fascinating and so real—that remains palpable to this day.
It is certainly intriguing to learn about the origins of the farmhouse that now houses Antica Rocca Restaurant. Once, within these walls, there was a shop that butchered and sold local food products to the resident community. In 2001, the old shop was restored by its former owner, but it was in 2017 that Ilaria took over the farmhouse, establishing the Antica Rocca Restaurant that we see today—a charming stone haven where traditional cuisine and carefully selected ingredients offer an immersive experience into Parma’s culinary heritage.
The Venue
The exterior of Antica Rocca Restaurant features a stunning garden with multiple tables illuminated by string lights, making it the perfect setting for an evening aperitif or a summer barbecue.
The simplicity of the place, with minimal but highly authentic decorative elements—such as an ancient well near the entrance—hints at what awaits inside, reflecting a management style built on tradition, integrity, and professionalism.
The most remarkable outcome is that a place like this manages to feel authentic not only to a tourist like me but—more importantly—to its loyal customers, who return time and again with fondness, appreciation, and admiration.
Of course, the real stars are the dishes, which I will describe shortly, and the passion of the staff, who work with warm and attentive smiles.
The Menu
Browsing the list of dishes, two details stand out: the pleasantly limited number of choices and the selection itself, which reflects a proud, classic, and refined culinary identity, while incorporating subtle contemporary nuances.
The ingredients are always locally sourced, ensuring that local producers share the spotlight in this dining experience—and rightly so, as we are in the land of gastronomic excellence!
Even before ordering, we were welcomed with a deliciously local amuse-bouche: Tosone of Parmigiano Reggiano, wrapped in artisanal pancetta.
The wine list is extensive, and I easily could have gotten lost in it. Fortunately, Ilaria’s deep passion for enology guided me towards a Gutturnio Superiore Torre della Tosa 2020, selected based on both my order and personal taste.
The Appetizer
My goal was to taste only local specialties or dishes new to my palate, and I was certainly satisfied.
Among the appetizers, the “Giro della Bassa” was the perfect choice. This selection offered the best of the region’s specialties in their purest form: an assortment of cured meats, including Culatello di Zibello DOP, Spalla cruda from Podere Cadassa, and the incredible Spalla cotta di San Secondo by Emanuele Cavalli, all melting deliciously onto the fragrant torta fritta—prepared without lard, using only high-oleic oil from the historic local oil mill, Coppini, in operation since 1946.
A side of vibrant giardiniera balanced the flavors beautifully, delicately cleansing the palate.
The First Courses
We Emilians take great pride in our pasta dishes, often unmatched in the realm of fresh, stuffed pasta.
One of the highlights was the true revelation of the meal—the dish I know I will dream about for a long time: Cappellacci di Faraona with Fortana wine reduction and red fruits. Among all the amazing dishes, this was the absolute standout—a must-try!
Another delicious and iconic dish was the Maltagliati al Ragù di Spalla Cotta di San Secondo, a beloved local classic invented 25 years ago by the previous management and now a cherished staple.
The current Chefs have subtly refined the original ragù recipe, keeping it lighter while preserving the indulgence it is famous for.
The Main Course
Choosing the main course was tough. Though the Coniglio alla Cacciatora and Salame Fritto with Lambrusco reduction were tempting, the mention of a secret recipe for the CarcioFaraona completely won me over.
This simple yet beautifully presented dish highlighted the guinea fowl’s lean meat, enhanced by its flavorful stuffing and a delicate artichoke sauce.
The Dessert
To end on a high note, I savored a rich chocolate salami, followed by a sip of house-made arancino, a delightful orange-based liqueur akin to limoncello—refreshing and the perfect close to a truly indulgent meal.
Conclusion
The experience at Antica Rocca Restaurant was one of warmth, tradition, and culinary excellence—a place worth every mile traveled to get here!
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