Osteria del Vicolo Nuovo
Tucked into a narrow lane a short walk from the Duomo, Osteria del Vicolo Nuovo is the kind of trattoria that Emilia-Romagna does better than anywhere on earth: mismatched chairs, handwritten menus and a kitchen that treats local ingredients with absolute seriousness. The culatello di Zibello here is sliced to order and served at room temperature with a wedge of butter and warm torta fritta.
What to Order
Start with the affettati misti: culatello di Zibello DOP, strolghino salami and coppa piacentina arranged on a wooden board. The culatello, cured in the foggy lowlands between Fidenza and the Po, has a silky, almost sweet depth that supermarket versions never approach.
Follow with tagliatelle al ragù or anolini in brodo — the stuffed pasta in capon broth that is the Sunday dish of the entire province. In autumn, look for tortelli di zucca with butter and sage, a sweet-savoury combination that divides opinion and converts everyone who tries it.
The Wine List & Atmosphere
The short wine list leans on Colli di Parma DOC: a chilled Malvasia Secca cuts through the richness of the cured meats perfectly, and the house Lambrusco is served slightly sparkling in the traditional way.
Lunch is the main event here; the room fills by 12:45 with local workers and families. Book ahead for Friday and Saturday lunch, or arrive right at noon to secure a table without a reservation.
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