Tucked within the narrow Vicolo delle Cinque Piaghe, this intimate osteria serves as a vibrant thesis on modern Parmigiano heritage at Osteria dei Mascalzoni. Chef Filippo Cavalli elevates local staples through precise technique, most notably in the house-made spalla cotta. Produced using the ancient San Secondo method, the warm, cured shoulder arrives with a delicate, melting texture and a deep, porcine aroma. The pasta program is equally rigorous; tortelli d’erbetta are hand-laminated to a silken finish, while gnocchi di zucca are pan-seared to achieve a golden crust before being bathed in a pungent taleggio cream. For a more robust progression, the risotto al radicchio e salsiccia balances the bitter snap of charred leaves with the savory richness of local sausage. The meal concludes with a rustic sbrisolona, its crumbly, buttery architecture softened by a velvety, warm zabaione. It is a refined, ingredient-led journey.