L’Osteria nasce subito dopo la grande Guerra, negli anni Venti, nella piccola frazione di Fornio, quasi sul confine fra le province di Parma e Piacenza. Nelle due sale spuntano grandi travi in legno, tovaglie chiare e tinte riposanti. Alle pareti, spicca una serie di opere d’arte di artisti contemporanei. All’ingresso il bancone e la cucina a vista. Non esiste osteria senza cantina. Nei sotteranei del locale, si schiudono le porte di una taverna in sasso, dedicata ai vini e alla stagionatura di Culatello, salame, prosciutto di Parma.
The Osteria was established immediately after the Great War, in the Twenties, in the small hamlet of Fornio, almost on the border between the provincial district of Parma and Piacenza: Large wooden beams, light tablecloths, and restful colors appear in two halls. On the walls stand a series of works of art by contemporary artists. At the entrance, the counter and the open kitchen. There is no tavern without a wine cellar open up dedicated to wine and to the maturing of Culatello, salami and Parma ham.
The Osteria was established immediately after the Great War, in the Twenties, in the small hamlet of Fornio, almost on the border between the provincial district of Parma and Piacenza: Large wooden beams, light tablecloths, and restful colors appear in two halls. On the walls stand a series of works of art by contemporary artists. At the entrance, the counter and the open kitchen. There is no tavern without a wine cellar open up dedicated to wine and to the maturing of Culatello, salami and Parma ham.
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