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Soragna - Antica Locanda Stella D'Oro

Via Mazzini, 8
Soragna (PR)
Tel. 0524 597122

Data Reportage: 4-10-10
Tipologia del Locale: Ristorante e Locanda, Stella Michelin
Chef: Marco Dallabona

Descrizione.

L'Antica Locanda Stella D'Oro, la cui sede si trova a Soragna, ha lontane origini storiche risalenti a metà Ottocento.
Condotta dalla famiglia Dallabona dal 2001, la Locanda si presenta nel centro del paese con una bella insegna in ferro battuto.





All'ingresso si trovano l'angolo salotto con caminetto ed il bancone del bar.
The atmosphere is warm and familiar. Thanks to the warm hospitality of Dallabona it feels like home.





The restaurant is divided into two rooms.







We dined in the second, furnished with large round tables set well apart and is characterized by wall arches with engaged columns and capitals and brick.
gaze is drawn to the design chandelier from the ceiling with exposed beams, sculptures and paintings found in the niches and the many bottles on display there on display.







The careful mise en place "is made with silver platters, cutlery Broggi silver and goblets Schott Zwiesel .





The wine-red cover with the book, which also includes a choice of Champagne is truly monumental.
We also look to the bathrooms, modern and comfortable ...





Marco's cooking combines Dallabona fastidiousness in the choice of raw materials-such as large sausage seasonings, meat and all the seasonal produce of the garden- with a technique of prime importance to create authentic preparations of land, enhanced by touches of creativity.
Combined with insight and expertise in the selection of wines, makes the Stella d'Oro destination for the gourmet.
We were served by his wife Maria Dallabona, exquisite hostess.

Our meal



The basket of bread and bread sticks.

Appetizer



Malvasia Emilia IGT Forte Rigoni Grand Cru, sparkling white wine, bottled by Azienda Agricola Ariola, Calicella of Pillar, Langholm (PR).
Yellow paglierino e profumo fruttato, persistente, fragrante e intenso per un ottimo vino da aperitivo.







Nel cucchiaio di porcellana, la ricottina condita con olio extravergine e pomodoro.
Il crostino caldo condito con burro, acciuga e pancetta di maiale nero.

Antipasti





Foie gras, gelato al parmigiano e pan brioche. Riuscitissimo e originale abbinamento.



Lambrusco dell'Emilia IGT Maritata, vino rosso vivace, imbottigliato da Tomasetti Family Winery Santa Croce (PR).
Prodotto da uve Lambrusco provenienti from a single vineyard-the Rosaria Console, Holy Cross-is a Lambrusco the old way, just "pimp" but very sincere.





The sequence of tartar: horse, calf, Chianina and pear with yogurt, olive oil emulsion and three slices of toast, (the triangle made by the same puff of ravioli).





zucchini flowers and zucchini fried in tempura, dipped in sauce to taste sour.







The poached egg salad with provolone, parmesan, black truffle and pumpkin dish nicely play between sweet and salty.

Pastas



Manvantara Bonarda Colli Piacentini DOC 2005, produced and bottled by Azienda Agricola Luretta , Castle Momeliano, Gazzola (PC).
Produced with organic grapes, is aged in oak barrels and then bottled for at least 9 months.





Savarin The rice: rice with Parmesan cheese whipped with butter and cheese, pickled tongue covered with sauce made with dried porcini and meatballs, a dish very typical, in memory of Peppino and Mirella Cantarelli Parma hosts the unforgettable (in the first region to be awarded to two Michelin stars) that changed the way of making food in Italy.







delicious pumpkin ravioli with roasted pumpkin seeds and dried pumpkin. Main courses





Colli Piacentini DOC Gutturnio Vignamorello 2007, bottled from The Tosa! of Stephen and Ferruccio Pizzamiglio, Vigolzone (PC).
A good red grapes firm and structured-Barbera 60% Bonarda and 40% who are gathered at an advanced stage of maturity, which we have already had occasion to taste (one year younger) in the course of our Special Emilia.







pink fillet in Parma: the veal fillet rolled and stuffed with ham and parmesan cheese, served with roasted potatoes and truffle sauce to dip at will.





Supreme of guinea fowl with balsamic vinegar caramel, served with apples, celery and red currants.

Dessert



Perinelli Annosei, sweet white wine from overripe grapes, made from late harvest and drying in the old floors of the sixteenth century of Malvasia di Candia Aromatic, Semillon and Viogner.
golden wine from the intense and persistent, with notes of dried figs, apricots and honey, is produced by the farm Perinelli , Bridge Oil (PC).







trifle with cream and amaretto zabaglione hot ... Served broken: you reassemble it taking a bit 'of each element.







The yarrow revisited: phyllo dough, caramel, cream and raspberries.



Coffee final.

The Locanda La Locanda

Stella d'Oro has 14 comfortable rooms, classified in three stars.
All have private bath, TV, telephone and air conditioning.













In the pictures to follow, common areas for guests of the Inn, with its beautiful flowered central patio.







The rooms are placed in two wings connected by a loggia, furnished with tables and wicker chairs.





-served in the breakfast bar offers fragrant croissants, toast, butter and jam.
Prices per night in inn, with breakfast, are between 100 and 120 euro.

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