Parma Rotta Restaurant
Our history

Located at the point where the Parma stream usually broke its banks, flooding the surrounding area, hence the name of the restaurant, since 1984 Parma Rotta has stood out, unique in the entire Province, for the use of the oldest cooking technique in the world: over a wood fire.

Since then the aromas of chestnut, hornbeam and beech, typical woods of the Parma Apennines, together with the crystalline pink salt of the Himalayas have embellished our meats, bringing out their true flavour.

Reservations

+39 0521 966738


From day 7 we will be on holiday.
We will reopen on Tuesday 23 July

Our proposals
Parma Rotta
On wood embers

Our selection

On wood embers

Our selection

An obsessive research on every type of breed, to arrive at the selection you find on the menu: some of the finest meats in the world, Black Angus, Piedmontese Fassona and Iberian pork proposed in various cut

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Parma tradition

Cured meats and artisanal pasta

Parma tradition

Cured meats and artisanal pasta

The famous Parma cured meats jealously guarded in special cellars, the fresh homemade pastas as they once were, the traditional Parma dishes expertly revisited in a modern key.

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Over 1,000 labels

The wine cellar

Over 1,000 labels

The wine cellar

A wide range of vintage labels, more than 1,000, well selected, divided by colour, region and origin, of which we can guarantee a high level of quality.

Wine List