Best Restaurants in Parma: Rosa Croce

I have known Vincenzo di Grande for over seven years, and I’ve never lost sight of him, a collaboration turned into a beautiful friendship. I consider him one of the greatest chefs in the Italian gastronomic scene. In him, I see that mania in the pursuit of perfection that is rarely found. I always find the opportunity to savour his cuisine.

Vincenzo can boast of a work experience consolidated over the years and formed in the most sophisticated and formidable kitchens. Under the “starlight”, turning not just Italy, but also Spain and France. That may be why I find the French imprint in Vincenzo’s touch – that perfect mix of Italian and French cuisine that I particularly love. And finally, his star has arrived. Vincenzo worked for seven years at the “Il Colombaio” restaurant in Casole d’Elsa, close to Siena, where he obtained the Michelin star and became well-known for his unparalleled version of the pigeon with apples.

But let’s go to Parma, where Vincenzo’s culinary art awaits us in the new restaurant, Rosa Croce – a magnificent location in front of the Parco Ducale featuring an internal courtyard. The owner Stefano Sidoli left Vincenzo plenty of space to express his creativity. I noticed that Stefano is almost always present and takes care of the details. He also knew how to choose co-workers, creating a unique culinary experience.

It would be a shame to go as far as Rosa Croce and not take the tasting menu. Impossible to choose a couple of dishes, at least for me, that I know Vincenzo’s way of cooking. Hard to say which dish I prefer. Indeed I was struck by his pumpkin cream soup with smoked chestnuts. He has promised to teach me how to cook it, and for the moment, I only know that the pumpkin prepares covered with salt in the oven, an element that already says a lot about its ability and its inspiration. I do not love the sweet notes of pumpkin, but I found perfect contrast between all the ingredients. I could spend a whole day describing each dish’s sensations and the game of flavours, but I leave you the curiosity to discover them. I can only tell you that, although critical, I have never found an ingredient out of place that dominates or does not blend perfectly.

Everything is “ad hoc”, from the homemade bread, which I consider fundamental for defining the level of attention of the kitchen, the manic selection of raw materials, and, obviously, the execution of the dishes.

To close, I like to share the review of my husband, who wanted to write after meeting Vincenzo and his kitchen:

“For a long time, I have heard about his art, his ability to turn dishes into masterpieces, into unique experiences … Now I can say, without fear of contradiction, that Vincenzo Di Grande is an absolute master. From the incomparable pumpkin cream to the tortelli with onion, foie gras, quail egg, and truffle is a journey into taste in a continuous emergence of exciting flavours. Chapeau chef Vincenzo and see you soon!”

Congratulations to all the staff, Stefano Sidoli and Vincenzo!

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