Ristorante Cocchi is on Via Gramsci 16 in Parma, a short walk from Piazza Garibaldi, and it is one of the city’s most established traditional restaurants. The menu is built around the cooking of Parma — anolini in brodo, tortelli d’erbette, trippa alla parmigiana — prepared in the way these dishes are made locally rather than in the tourist-facing versions found closer to the main piazzas. It is the kind of place where regulars book the same table most weeks and visiting food writers end up repeatedly.
What to Order
The first courses are the reason to come. Anolini in brodo are small stuffed pasta rings served in a clear meat broth — the defining dish of Parma, and one that separates kitchens that take the basics seriously from those that do not. Cocchi’s version is cooked to order and the broth is properly made. Tortelli d’erbette — fresh pasta filled with ricotta and swiss chard, served with butter and Parmigiano — is the other essential first course of Parma cuisine and equally reliable here.
Among the secondi, the trippa alla parmigiana is a traditional choice that appears on fewer menus than it once did — slow-cooked tripe with tomato, Parmigiano, and the herbs of the region. For those who prefer something lighter, guinea fowl and other braised meats feature regularly. The wine list focuses on the local bottles: Lambrusco and Malvasia from the hills around Parma.
The Setting
The dining room is traditional — the kind of interior that has not changed significantly in decades, which in Parma is a compliment. In warmer months there is outdoor seating. The clientele is local, the service is experienced, and the pacing is unhurried. This is a lunch or dinner destination rather than a quick stop.
Practical Information
- Address: Via Gramsci 16, Parma — a short walk from Piazza Garibaldi
- Reservations: Recommended, especially at dinner and on weekends
- Price: Mid-range — a full meal with wine comes to around €30–45 per person
- Closed: Monday. Check current hours before visiting as service times can vary by season.
For more places to eat and a broader picture of the city, see our guide to restaurants in Parma and our guide to planning a trip to Parma.
Frequently Asked Questions
What should I order at Ristorante Cocchi in Parma?
The first courses are the main reason to visit. Anolini in brodo — small stuffed pasta in meat broth — is the defining dish of Parma and Cocchi does it properly. Tortelli d’erbette (fresh pasta with ricotta and swiss chard, served with butter and Parmigiano) is the other essential choice. Among the secondi, trippa alla parmigiana is a traditional option that has largely disappeared from tourist-facing menus.
Do you need a reservation at Ristorante Cocchi?
Yes — reservations are recommended, particularly for dinner and at weekends. Cocchi is well-known locally and fills up consistently. It is worth calling ahead even for weekday lunch.
What is anolini in brodo?
Anolini are small, round stuffed pasta rings, about 3–4 cm across, filled with a mix of braised meat and Parmigiano Reggiano. They are served in a clear broth made from beef and sometimes capon. It is the traditional Sunday dish of Parma and one of the most important pasta formats in Emilia-Romagna — simpler in appearance than tortellini, but equally demanding to make well.
What is tortelli d’erbette?
Tortelli d’erbette are fresh pasta parcels filled with ricotta and swiss chard (erbette), typically seasoned with nutmeg. They are served with melted butter and a generous amount of Parmigiano Reggiano — no tomato sauce. They are one of the most characteristic pasta dishes of the Parma area and distinct from the more internationally known tortellini of Bologna.
Is Ristorante Cocchi good value?
For the quality of the cooking and the level of tradition on the menu, yes. Expect to pay around €30–45 per person for a full meal with wine. This is not cheap by Italian standards, but it is fair for handmade fresh pasta and properly sourced local ingredients in a city where food is taken seriously.
Where is Ristorante Cocchi in Parma?
Via Gramsci 16, Parma — a short walk from Piazza Garibaldi and the Duomo. It is not on the main tourist circuit, which is part of its appeal. The neighbourhood is residential and local rather than tourist-facing.
Want to Go Beyond the Menu?
Our food tours take you to the producers behind the ingredients on plates like these — Parmigiano Reggiano dairies, balsamic acetaie, Prosciutto cellars — and back to Bologna by afternoon.
See the Food Tour →Discover more from Emilia Delizia
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