Tradition and innovation
Tradition and innovation can be two words like many others, or they can tell exactly the philosophy of a chef.
Sebastiano Anelli, the chef of the Ghirardini Restaurant, has chosen to indulge the traditional flavors of Bosco and Val Parma, making few and precise innovations.
Thus, if the ingredients are carefully selected, fresh and purchased in the area – especially potatoes, eggs and mushrooms -, the attention to detail and preparation make Andrea’s cuisine the natural evolution of the trattoria that becomes a restaurant full of flavors and with a carefully selected menu.
Traditional dishes – such as potato and herb tortelli, anolini, stuffed tip, bacon, suckling pig and lamb chops, in addition to the fried cake prepared daily – are accompanied by a few selected seasonal proposals, with idea of having few dishes, but always of the highest quality.
A concrete cuisine, accompanied by selected wines from the territory and other regions, served with professionalism and passion in the large room with fireplace of the restaurant or in the square overlooking the unforgettable mountains of Bosco.
The best things in our cuisine come from these mountains and valleys.
The eggs of our local hens, our typical potatoes, the mushrooms of Val Parma, the flavors and aromas of our meats and homemade pasta. A tailor-made pantry.
Our cuisine is traditional, but renewed in the name of care and professionalism.
You will find tortelli with potatoes and herbs, anolini, stuffed tip, bacon, pork cup and lamb chops, in addition to the fried cake prepared daily.
Like it used to be, but better than it used to be.
The Wine List
The selection of wines is accompanied by traditional cuisine, but with original proposals.
So certainly the wines of the province and the region, but also the best Italian wines and the wonderful French bubbles.