Set around historical buildings in the centre of Reggio Emilia, Taglierè Oltre la Cucina offers instinctive cuisine where the ingredients do the talking. Market products and seasonal ingredients are the keywords for a culinary offer that always stays true to tradition while giving it a new twist. Since 2018, Oltre la Cucina has been showing its more bubbly side with the sparkling wines from Maison Ruinart, which is part of the Taglierè Group’s Network.
<p>Cappelletto is the centre of our world.</p><p>It is a dish that hides family secrets, the finest quality ingredients that convey the countryside and Emilian grandmothers shouting at their grandchildren in the evening. It is a dish that encapsulates tradition, emotions and warmth.</p>
Taglierè Oltre la Cucina Sunday lunch is the time to pamper and spoil yourself. This is possible using market cuisine, fresh stuffed pasta, a selection of cured meats and cheeses, as well as regional meats and products.
The pursuit of excellence is the goal of our range of cured meats: Prosciutto Crudo di Parma, PDO Culatello di Zibello, Spalla Cruda di Palasone, Salame di Felino, Strolghino and many more. Our selection is completed by a wide range of cow’s, sheep’s and goat’s milk cheeses from small high-quality producers, both in Italy and abroad, as well as various types and ageing of Parmigiano Reggiano.
Wine is part of our oldest traditions and this is why we carefully select Italian and international labels, from bottles of the best Lambrusco to more prestigious Champagnes, paying special attention to small regional wineries and organic wines.
12:30 pm – 2:30 pm and 7:30 pm – 10:30 pm