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.