In the countryside near Parma, close to the famous Reggia Ducale of Colorno, there are two realities dating back to 1780: Al Vèdel Restaurant and Salumificio Podere Cadassa. Here Culatello di Zibello dop and other typical dry cured pork meat products are still made in an artisanal way.
With many centuries of history behind them, love and respect for tradition, quality and research have remained unchanged and also the family atmosphere inside the restaurant has remained the same as in the past: guests are welcome in an elegant location reminding to the typical mood of a Trattoria of Emilia-Romagna.
Menù is strictly seasonal, prepared with raw materials coming from typical local and regional productions: from symbols of the territory – such as Anolini or some rarities as Colorno Tortel Dols - to creative recipes, exalting some fish species of the Po river or the flavors of Appenine; of course, Culatello di Zibello dop and the other cured meat excellences are to be tasted!
Moreover, there are a huge range of cheese varieties and a Wine list based on more than 1500 local and international brands.
