Fodor's Expert Review La Filoma
$$
Parma
Emilian
The dining room here evokes the turn of the 19th century with its high ceilings, chandeliers, and damask drapes. The food shines, from the classic anolini in brodo di manzo e cappone (a local variation on tortellini in brodo) to the exquisite roast veal stuffed with prosciutto and Parmigiano-Reggiano. The friendly staff and a terrific wine list add to the enjoyment.
Quick Facts
Known For:
- Regional specialties that don't break the bank
- Parmigiana di melanzane (eggplant Parm) and other vegetarian options
- Excellent wine list
Restaurant Details:
Rate Includes: Closed Wed. and 10 days in July, Reservations essential
