Osteria Del Gesso
A platter of sbrisolona sits on a counter inside the front door, a good start. The menu gives the age and maker of the prosciutto (28 months, Leporati), and culatello (20 months, Consorzio di Zibello), another excellent sign. They say it’s impossible to have a bad plate of pasta in Parma, but the rabbit-mousse agnolotti and Swiss chard–and-ricotta tortelli are exceptional. Americans are unreasonably averse to eating horse. What a loss. At Gesso the meat is sautéed in strips, then molded into a disk with braised baby onions and a lovely little salad of arugula, radicchio, and cherry tomatoes.