Selecting the best ingredients means selecting the best producers, actual artists who know how to tell their territory’s stories like great poets and storytellers.
The Kitchen
Emilian cuisine is the heart of the Viandante: chef Jacopo Malpeli, from Sant’Ilario d’Enza (RE), has expressed his love for his territory throughout his career, between Parma, Piacenza, Modena and Bologna, in Michelin-starred restaurants such as the Locanda Stella d’Oro in Soragna and Inkiostro in Parma.
Jacopo re-elaborates the local tradition and updates it in terms of lightness and aesthetics. Fresh pasta (stuffed or made with condiments), balsamic vinegar, cured meats and rare cheeses, are the forerunners for a menu in which you can find fine meats, fish from the rivers of the area and fresh fish from the Adriatic, with some pleasant escape towards international ingredients such as foie gras and caviar
