Fodor's Expert Review La Greppia

Little-known by tourists but popular with locals in the know, this small and select restaurant just down the street from Palazzo della Pilotta in the historic center offers up traditional Parmesan cooking with stylistic flourishes. The chef has a nice touch with classics like anolini ripieni di stracotto in brodo di cappone (dumplings stuffed with stewed meat in a capon stock) but also prepares innovative dishes. Though the dessert tray delivers stunners like a ricotta and pear pie, you might want to simply ask for Parmigiano-Reggiano cheese, carved from a big wheel. Service is personal and friendly, in part because the place is tiny, and the unpretentious surroundings keep the focus on the food.