Trattoria Laghi Verdi

Trattoria Laghi Verdi

Tavern

Laghi Verdi was created by Cavalier Attilio Demaldè, considered the “King of Catfish” in the lower Parma region. In fact, towards the end of the 60s, starting with a few oxbow lakes – bends cut out by the current of the river to form small, natural lakes – filled with fish, he began one of the first angling activities in the Province of Parma. He soon realized something was missing for th . . . >>>

Laghi Verdi was created by Cavalier Attilio Demaldè, considered the “King of Catfish” in the lower Parma region. In fact, towards the end of the 60s, starting with a few oxbow lakes – bends cut out by the current of the river to form small, natural lakes – filled with fish, he began one of the first angling activities in the Province of Parma. He soon realized something was missing for the numerous regular visitors and, as he traded in oil, he began frying catfish, eels and bleaks for the fishermen under a lean-to roof serving it on a brick table accompanied by good white wine. The food immediately proved popular with the fishermen, as well as numerous freshwater fish lovers, drawn here thanks mainly to word of mouth, the best publicity then as it is now. With the support of his family, he created what has become a place of pleasure, surrounded by the peace and tranquillity of the holms, amid the lush greenery and silence of the River Po. The restaurant is in a charming setting, surrounded by poplar groves and next to ten small lakes in which catfish are farmed and in some of which, it is possible to go angling.
“From the water to the pan” is the motto adopted by the managers of the trattoria. Customers enjoy really fresh fish, caught daily and cooked in a variety of ways - soused, roast, in balsamic vinegar, stewed, in the spaghetti sauce or fried. As an alternative to or alongside catfish, freshwater sturgeon, frogs, eels and bleaks are also available and the assorted fried fish is a speciality well worth trying. Laghi Verdi also serves traditional local dishes with a tasty menu that includes tortelli filled with chard, pumpkin or potatoes, anolini (pasta parcels) cooked in broth and pisarei, a dish typical of the nearby Piacenza area. Main courses include tripe alla parmigiana, meat fillets and local cold cuts such Culatello PDO, culatta, salami, pancetta and cured and boiled shoulder ham served with torta fritta (a kind of fried dumpling) subject to prior ordering.  <<<