La Filoma

Restaurant "La Filoma" The March 20, 1848 Parma fought and hunted the Austro-Bourbon government of Charles II to allow for fair regency and not tyrannical. In 1898, in memory of these events, entitled The City Borgo della Macina, the site of the eponymous palace and paid the tax on grains, like Borgo XX Marzo. And here, from the early twenties of 1900, there is a tavern, now a restaurant, which has never changed the girl's name that brings: The Filoma. We see him in an ancient palace, rebuilt in the eighteenth century by the Counts Sacco, immersed time in Arcadian literary atmosphere of the times illuminated by gentle intelligence; It housed a theater and already presaged in place of refined entertainment. Then here in 1915 Augusto Cacciamani, with his wife Filomena and four children, he moved from Vicopo in Parma and took over an old inn that, unlike today, opened the inner side of the village. Since then Filomena become "Filoma" for the grandeur of its "big woman" in the kitchen and even why so, if the choir or chorus Verdi Theatre Royal, to have a dish of cappelletti late at night, they had to intonarle a serenade, they would be able to do better in the rhyme choruses! The place, the kingdom of boiled, the baked lasagna and tips, remains in the hands of Filomena, grabbing for the "throat" high and low society, until 1935 when the war broke out, gives the activity. The restaurant is managed by the Lords Faults until 1950 when it arrives Ravazzoni Sergio, who was the waiter of the great cook, who in his honor gives the local to the ancient glories of revelers, deserving the star Michelin, which was soon to come! Arriving in the atrium of the building under a street lamp that recalls the gas lanterns once there is the entrance of the restaurant, including eye presents the rich history of an environment, the smell of people who have stayed imprinted in brocade wall , the wooden floors, the ceilings, the antique mirrors. There are three dining rooms, one just entering yellow gold Mirror Hall, right Saletta of all green Shells and at the bottom left a small intimate Saletta all in Red brocade. The atmosphere is that of dinners start of the twentieth century, particularly in Paris, where among the cookers of the Belle Epoque there were precious magical chef preparing mouth-watering delicacies and famous personalities of Art and Culture. round tables large and small, soft pastel colors of damask tablecloths that touch the ground, shining glasses, laces and fresh flowers declare the hospitality of culinary masters. After two successive managements he approaches the Filoma a character transferred from the Teatro alla Cultura Culinaria and the reference is to the big and nice, soprano Antonella Manotti; which you passionate about the cuisine Parmigiana sensitive dabbles in collaboration with the talented "rezdor" to offer traditional Parmigiani dishes presented with care and class that sets it apart. The cuisine proposed by Mrs. Antonella is just typical Parmigiana: cappelletti served with a great beef stock and capon, tortelli with greens ( "Foghe thus sughe with buter and I formed"), the stuffed baked tip; the Gnoc seasoned with sufrit, the "Vecia" Lasagne with ragout Strolghino, tagliatelle with porcini mushrooms of Albareto (all the pasta dough is kneaded and strictly pulled by hand), the Braised Beef with Polenta with Parmesan, pillows for the head to the veal ragout of Lambrusco wine and Parmesan Risotto with black truffle Fragno and dress with Culatello, not to mention the careful choice of meats: Ham over 27 months of seasoning, the Culatello of Lower Prices: average 30 to 45 €. Excluding drinks Tasting menu from €. 16,00 Hours: Open daily for lunch and dinner - from 12.00 to 15.00 * 19.00 to 23.00 Tuesday closed for the day And 'Reservations Vacation: The restaurant is closed on July Credit cards: All (no Diners) Services: unchanged Google Traduttore per il Business:Translator ToolkitTraduttore di siti webStrumento a supporto dell'export