"Farther north, in both Italian and London terms, is another small outfit that's ploughing its own furrow. A red Berkel meat slicer and dangling charcuterie give hints to the provenance. Cheeses – fontina, robbiola and, of course, parmigiano – are perfectly kept, and there are vinegary little borettane onions for wrapping in fatty coppa, fleshy bresaola or majestic culatello di Zibello. These, with bowls (called fojete) of dry, lightly fizzy red Lambrusco and some first-rate focaccia, would make an excellent meal, but we persevere with the homemade pasta: delicate parcels of herbed ricotta in sage butter, and, yes, lasagne – a damned fine version, too, creamy and scented with nutmeg. The quality shines like the blades of that Berkel. Food 7/10 Atmosphere 7/10 Value 7/10"
15 June 2013
"The 'In Parma' meat selection, which includes silky Culatello from Zibello, is a treat to share along with well-selected red wines or, if you can be persuaded, the Lambrusco from Emilia Romagna, which is a definetely more interesting version of what is often understood as party wine, served here in a traditional bowl know as a Fojeta"
5 / 5 (for cured meats)
22 April 2012
"It was thrilling to find Pezzata Rossa, from red cows, aged for at least 30 months, on a tasting
platter of different types and ages of Parmigiano Reggiano at a beguiling new restaurant, In
Parma, in fashionably foodcentric Fitzrovia. The charismatic owner, Christian, whose mission is
to have us understand all manner of DOP Italian products simply served (including the silkiest
Culatello di Zibello), is quick to extol the virtues of red cow Parmigiano Reggiano"
23 November 2012