{"id":10296,"date":"2022-01-24T15:42:05","date_gmt":"2022-01-24T14:42:05","guid":{"rendered":"https:\/\/www.thefooddriver.com\/?p=10296"},"modified":"2022-02-07T16:22:16","modified_gmt":"2022-02-07T15:22:16","slug":"le-viole","status":"publish","type":"post","link":"https:\/\/www.thefooddriver.com\/en\/le-viole\/","title":{"rendered":"Le Viole"},"content":{"rendered":"\n

I have been living in Parma for several years now but I\u2019m not originally from here. It is rare, in this city, to find a place, even the most simple and modest one, where the typical Parmesan dishes are not made with love and respect for tradition. I will soon publish a selection of my favorite Parmesan restaurants, in case you might need some advices on where to eat when in Parma, but today I will tell you about a trattoria that does not belong to the Parmesan tradition but that I have loved since the very beginning: Le Viole.<\/p>\n\n\n\n

It is a \u201cFriulan enclave\u201d in the Food Valley, a few kilometers from the city, going towards the Bassa Parmense area, almost impossible to locate during the winter due to fog. Managed in the dining area by Rosanna Petrera, originally from Gorizia, and in the kitchen by the husband Roberto Oppicci (yes, he is indeed Parmesan). Born in 1963, Roberto knew his life path since the very beginning. Diploma at the School of Hotel Management and Catering of Salsomaggiore, experiences in France and Italy to learn the culinary art until, after meeting the Petrera sisters (Also Lucia used to work at the restaurant until recently), he started a new project with them opening in 1989 the restaurant Le Viole.<\/p>\n\n\n\n

The place is welcoming and refined, similar to an elegant country house. Two serving rooms, a bigger one and a small, closed veranda. During the summer is it possible to enjoy the meal also in a wonderful outside garden.<\/p>\n\n\n\n