Amoretti S.p.A.

A place of taste and culture

Place of ancient culinary splendors, the Romanini Restaurant is the perfect setting to discover tastes, foods, culture and specialties of the Verdi’s lands and Parma areas.

Already famous in the '40s, a meeting place for friends and truck drivers, Romanini Restaurant and the adjacent Salumeria Amoretti’s make their guests share an experience beyond the tasting, a delicious lunch: they will be wrapped in an environment where everything comes to food, to tastes and flavors of the region.

The Romanini Restaurant’s hall is a haven of choice for those in search of a kitchen performed in compliance with local tradition. Our guests can taste typical local specialties including the Tortelli with ricotta cheese and herbs in clarified butter, Parmesan Anolini in capon broth, mixed boiled meats with sauces and mustards. To finish an unforgettable taste of our hot zabaione, sbrisolona and zuppa inglese.

But besides the specialties of the Parmesan traditions you can find revisited dishes as a result of a creative reflection capable of enhancing the primary tastes, leaving them as much as possible intact.

All accompanied by our wines and spirits, including Bargnolino and Sburlon, Romanini’s favorite liquor. A truly fascinating journey into the taste and flavors world.

Speciality

L' Antipasto Romanini: salumi misti, tosone fritto avvolto nella pancetta, polentine fritte, la giardiniera, la crema di parmigiano
Appetizer Romanini: mixed cold cuts, hams and salami, fried and bacon wrapped tosone, fried polentine, mixed boiled meats, parmesan cream.

Le lasagne di pasta verde gratinate ricetta “Romanini”
Green gratinated lasagna ricetta “Romanini”

I tortelli con ricotta ed erbetta al burro chiarificato
Ravioli with ricotta cheese and herbs cooked with clarified butter

I tortelli di castagne e stracotto al bacon croccante e rosmarino
Tortelli with chestnuts, ham, crispy bacon and rosemary

I maltagliati di pasta fresca saltati con culatello e zucchine
Maltagliati of fresh pasta sauteed with culatello and zucchini

Il savarin di riso alla parmigiana con vellutata allo zafferano
Rise Savarin parmigiana with zaferan velvety

Il carrello dei bolliti: manzo, cappone con il suo ripieno, lingua, testina di vitello, costine di maiale, cotechino, con salse e mostarde
The boiled meat: beef, staffed capon, tongue, pork ribs, cotechino, with sauces and mustards

La Punta di vitello "antica ricetta Romanini"
Veal brisket “Romanini’s old recipe”

La duchessa di Parma con salsa al Madera e spinaci saltati
Special meat of Parma with Madera sauce and sauteed spinach

La Zuppa inglese della casa
Zuppa Inglese

Lo zabaione caldo con sbrisolona
Hot zabaione with sbrisolona