La Palta
Borgonovo Val Tidone, Italy
⭐1 Star
The Experience
From Michelin Guide
Situated on the plain at the foot of the hills visible in the distance, this restaurant resembles a typical country house with an elegant dining room extending into a kind of covered veranda, the windows of which open on to the garden and the greenery of the Bassa Piacentina countryside. The ambience here is pleasant and relaxed, perfect for an elegant dining experience, yet not too formal. Although the menu features local ingredients and recipes, such as the excellent focaccia (bread is a house speciality) served with ciccioli(pork scratchings), the cuisine is creative without being overly fussy, and aims to please rather than amaze the palate. Our inspector recommends the roast donkey meat with “saracca” (herring) and “gorgnalini” – the latter is wild chicory, which adds a bitter taste and dash of bright green to an exquisite dish.
Unique Things
From Visitor Experiences
- Unique Name Origin: The name "La Palta" originates from the Piacenza dialect, meaning "tobacconist," reflecting the restaurant's history as a former tobacconist shop.
- Creative Use of Local Ingredients: La Palta offers dishes like roast donkey meat with "saracca" (herring) and "gorgnalini" (wild chicory), showcasing creative use of local ingredients.
- Awarded Chef: Chef Isa Mazzocchi was awarded "Best Female Chef Michelin 2021 by Veuve Clicquot," highlighting her commitment to traditional yet innovative cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Palta in Borgonovo Val Tidone are:
Parmigiano Reggiano “Disolabruna” aged 40 months: This exquisite aged cheese is a highlight, served with a rich fig compote to enhance its complex flavors. It reflects the restaurant's dedication to high-quality, local, and seasonal ingredients.
Seasonal local produce: La Palta emphasizes the use of fresh, local, and seasonal ingredients, supporting local farmers and ensuring dishes are rooted in the regional terroir.
Fig compote: Paired with the aged Parmigiano, this ingredient adds a sweet and rich contrast, showcasing the balance of flavors typical in their signature dishes.
These ingredients are significant as they embody La Palta's philosophy of combining tradition with innovation, highlighting the Emilia-Romagna region's culinary heritage through refined, locally sourced products.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- La Palta (6 courses): €180
- Terra e Acqua (8 courses): €220
A La Carte
- Risotto alla Tartufata: €45
- Fettuccine con Funghi Porcini: €38
- Blue Lobster: €95