CORALE VERDI’S BISTROT

Located within the historic headquarters of the Corale Verdi, in the heart of Parma, the Corale Verdi’s Bistrot is a place where music, culture, and conviviality intertwine harmoniously. Created as a welcoming and dining space, the Bistrot preserves the popular and communal spirit that has always characterized the Corale Verdi, offering a warm and familiar atmosphere frequented by artists, opera enthusiasts, and citizens alike.

The Corale Verdi’s Bistrot serves traditional Parmigian dishes in an atmosphere that reflects the city’s choral and musical life. The walls tell the historical memory of the venue, with photographs, posters, and memorabilia evoking the indissoluble bond with Giuseppe Verdi and the choir that bears his name. It is not only a place for dining but also a small cultural hub: a space to stop before or after concerts, meet musicians, and experience the community dimension of music.

The current menu celebrates traditional Emilian cuisine with homemade dishes, high-quality local ingredients, and a touch of innovation.
Some of the most representative offerings include:

STARTERS
– Traditional cured meats from Parma’s norcineria, served with house-made giardiniera and 30-month-aged Montecoppe Parmigiano
– Pear and Prosciutto salad with Vodka Lemon
– Puff pastry basket with confit cherry tomatoes and sour cream
– Rabbit “tuna” with potato salad

FIRST COURSES
– Tortelli d’erbetta “long col so covvi, tgniss sensa vansaj, foghe’ in t’al buter e sughe’ col formaj”
– Potato tortelli with wild garlic butter and Gran Fresco Montecoppe
– Maestro G. Verdi’s Risotto, following the recipe of G. Strepponi (1896) [Minimum 2 people]
– Summer Anolini (homage to the Cocchi family)

MAIN COURSES
– Boned and stuffed guinea fowl with roast potatoes
– “Galéna frègia” (fried chicken) with green beans and sauces
– “Summer Edition” pork ribs with roast potatoes and salad
– Bistrot’s stuffed vegetables

DESSERTS
– Homemade cream gelato freshly churned at the moment
– Torta Maria Luigia (Ancient recipe of the Counts Meli Lupi, created for the Duchess of Parma)
– Peach stuffed with zabaione