Antica Corte Pallavicina

Situated in a fairytale setting, this property resembles a castle although it was in fact built as a customs house on the Po river in the 14C. Although the family’s ancestors were once workers on the nearby farm, Massimo Spigaroli now owns everything here (guestrooms, Hosteria del Maiale bistro, spaces for events and business meetings), offering an all-round experience that includes a visit to the unmissable Museo del Culatello as well as his “gastrofluvial” cuisine which has its roots in local traditions. We particularly enjoyed the chicken ravioli cooked in a bladder (a French technique), as well as the Nero Spigaroli suckling pig served with its crispy rind, prawns and green shoots.

Quattro Percorsi di Visita per Vivere l'Antica Corte Pallavicina

• Le sale del piano nobile del Castello
• Il Museo del Culatello e del Masalén
• L’azienda agricola con i maiali di razza antica e i prodotti dell’orto
• La passeggiata del Po Forest

Maiali di Razza Antica e Culatello: una produzione interna

• L'azienda agricola alleva maiali di razza antica per i salumi, collegando produzione e visite museali
• Il Museo del Culatello e del Masalén racconta la tradizione artigianale del culatello

Due esperienze gastronomiche distinte all'interno dello stesso sito

• Ristorante Antica Corte Pallavicina è premiato Michelin e si trova nelle sale nobili del Castello (chiuso lunedì; martedì e mercoledì a pranzo)
• Hosteria del Maiale è aperta tutti i giorni, offrendo un'esperienza più informale incentrata sul maiale e sui prodotti della casa

Signature Ingredients

• Culatello di Zibello: The restaurant’s cornerstone and Emilia-Romagna’s most celebrated cured ham. Its prominence is echoed by the on-site Museo del Culatello, signaling that this cut defines the house style. Crafted from selected pork and aged in controlled cellars, culatello delivers a delicate, fruity profile with nuanced sweetness that anchors many dishes.
• Masalén: A traditional cured meat product celebrated alongside culatello in the Museo del Culatello e del Masalén. Made in the artisanal fashion of the estate, Masalén brings rustic, savory depth and a distinctive smokiness that complements the region’s charcuterie repertoire.
• Maiali di razza antica (heritage breed pork): The living source of the menu’s hero meats. The farm’s use of ancient pig breeds emphasizes flavor, marbling, and terroir, underpinning the authenticity of culatello and Masalén while supporting sustainable farming.
• Prodotti dell’orto (garden produce): Fresh vegetables and herbs grown on the estate used to finish and balance dishes, reflecting a farm-to-table approach and seasonal, locally sourced flavors that highlight the restaurant’s connection to its land.