Ristorante Cocchi

The carrello dei bolliti misti arrives at the table and the waiter carves to order. It comes with three sauces, mashed potato and mostarda di frutta, the candied fruit in mustard syrup. This is a heavy main course. Order a light starter or share a pasta before it.

If boiled meat does not appeal, the menu has punta di vitello ripiena alla parmigiana (stuffed veal breast with roast potatoes and peperonata), guinea fowl stuffed with black truffle, and duck leg with orange.

All pasta is made in house by the restaurant's sfoglina. The September 2026 menu lists tortelli di erbette, pumpkin tortelli, potato tortelli with porcini, and a tris of all three. Anolini in brodo are on year round, and so is savarin di riso, a baked rice ring that few places still make.

The cured-meat list goes deeper than most. Besides Prosciutto di Parma aged 30 to 36 months and culatello di Zibello aged 24 to 30 months, there is a black-pig tasting: culatello aged 48 months, raw shoulder aged 60 months, lardo, salame and strolghino. Add torta fritta and the house giardiniera.

Dessert has its own cart. The carrello del gelato is custard gelato churned at the table in front of you. The alternatives are sbrisolona with zabaione and torta Duchessa di Parma, the city's layered sponge-and-custard cake.

Cocchi's published menu has no prices, and no current price list was available online when this page was checked. The Michelin Guide, which lists it without a distinction, puts it in the €€ band. Ask for the price of the bollito and the black-pig salumi when you order, since those are the two items most likely to move the bill.

Book by phone. Michelin says reservations are essential because the room fills with locals, and Sunday lunch in bollito season is the hardest table to get.

Cocchi is outside the tourist center. The walk from Piazza Garibaldi is about 1.8 km (1.1 miles), roughly 25 minutes on foot across the river and out along Viale Gramsci, by an OpenStreetMap route. After a bollito lunch, a taxi back is the sensible choice. If you are staying at Hotel Daniel, it is downstairs, which is the strongest argument for that hotel.