Al Cavallino Bianco

The story

Al Cavallino Bianco: Emilian Tradition in Polesine Parmense

A Return to Roots on the Banks of the Po

For over a century, the Spigaroli family has been part of the landscape of Polesine Parmense. What began in 1920 as a ferry crossing on the Po River has evolved into a restaurant that stands as a steadfast defender of Emilian culinary tradition. Today, Luciano Spigaroli, the youngest of three siblings, is the driving force behind Al Cavallino Bianco and all the family's ventures.

The Cuisine of the Barbuter

After a period of reflection following 2020, the team made a conscious decision to return to the values that had always defined their cooking. They dedicated their "Piccola Carta" to the food of the Barbuter—the historical boatmen who once worked the river's sands. This is a cuisine of simple, genuine ingredients: the same food that fuelled those men. The menu features the great cured meats of Casa Spigaroli, served with giardiniera and squares of fried dough, followed by tagliolini with butter from red cows and culatello, a gibelcotto (a braised beef dish) with sweet potato purée, and a sabbiosa with mascarpone cream. It is honest, deeply satisfying Emilian cooking.

A Taste of Tradition, Recognised

Al Cavallino Bianco is a member of the Associazione dei Ristoranti del Buon Ricordo, and its commitment to preserving regional flavours has earned it a place in the Michelin guide. The "Menu della Tradizione e del Buon Ricordo" offers a complete journey through these flavours, paired with wines such as Tamburen rosato and Carlo Verdi riserva, and concludes with a hand-painted plate as a keepsake. The restaurant also functions as a "Laboratorio Gastronomico," offering catering, private parties, and event spaces. The rooms are carefully appointed, the staff attentive, and the setting on the banks of the Po provides a serene backdrop to a meal that tastes of history.