Hostaria d’Ivan
A trip out to this welcoming inn, in a farming hamlet near the banks of the River Po, is an immersion course in all that’s good about the region’s cooking. Culatello, the choicest cut of prosciutto, and parmigiano, aged for several years, are produced on nearby farms; the duck, roasted with herbs, comes from marshes along the river banks. On request, you can experience the “salametherapy room,” where you’ll dine on cured meats hanging from the ceiling, but a convivial meal in the simply furnished dining room, overlooking a small garden, is just as memorable. Four cozy bedrooms are tucked under the eaves at the top of the house, a good reason to let a meal last all evening.
A trip out to this welcoming inn, in a farming hamlet near the banks of the River Po, is an immersion course in all that’s good about the region’s cooking. Culatello, the choicest cut of prosciutto, and parmigiano, aged for several years, are produced on nearby farms; the duck, roasted with herbs, comes from marshes along the river banks. On request, you can experience the “salametherapy room,” where you’ll dine on cured meats hanging from the ceiling, but a convivial meal in the simply furnished dining room, overlooking a small garden, is just as memorable. Four cozy bedrooms are tucked under the eaves at the top of the house, a good reason to let a meal last all evening.
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