Trattoria Ai Due Platani

The story

Trattoria Ai Due Platani, Parma: Emilian Tradition with Bib Gourmand Value

A Trattoria Rooted in the Parma Countryside

Just five minutes from the centre of Parma, in the hamlet of Coloreto, Trattoria Ai Due Platani sits in a quiet patch of green that still feels like the Emilia of old. The building has been here since the 1920s, but it was from 1960 that it became a local landmark for Parmigiani escaping the city. Since 2005, Giancarlo Tavani, Giampietro Stancari and Mattia Serventi have carried the story forward, preserving both the place and the cooking that made it famous.

What Makes the Kitchen Tick

The guiding idea is simple: strip away the unnecessary and let the ingredients speak. Every supplier is chosen with care, and the menu follows the seasons. Pasta is made fresh daily, salumi come from small artisan producers, and the gelato is churned on an authentic 1964 Carpigiani machine. The cooking stays close to Emilian tradition – stuffed pastas, braised meats, game – but the team also introduces newer techniques when they serve the dish. The result is a short, focused menu where each plate is meant to be a reference point for flavour.

Recognition That Feels Natural

The care for place, technique and atmosphere has earned national and international attention. In 2026, the restaurant received a Michelin Bib Gourmand, an award that highlights good quality, good value cooking – a fitting match for a trattoria that aims to delight without pretence. Other guides, from Gambero Rosso to L’Espresso and Slow Food, have also praised it. But regulars return for the same reason they always have: the honest warmth of a countryside trattoria that knows exactly what it is.