Il Bacher: a foodie stop on the way to Parma

Recipe: boned rabbit cooked with herbs

TF x
July 23, 2016 - 17:00



Our restaurant has a long history, dating to the time when the Duchy of Parma was ruled by Marie Louise of Austria, Duchess of Parma, Piacenza and Guastalla, and wife of Napoleon Bonaparte.


Here in Berceto, Maria Louise placed her Austrian guards to levy customs duty between Tuscany and Emilia Romagna (1814–47).


The particular geographic location of Berceto, between two regions and on the via Francigena pilgrim way, has always made this area a highly strategic point. It still remains a major passage for merchants, travelers and pilgrims.


An Austrian family decided to stay here and build a magnificent farmhouse in the midst of expansive wheat fields. Our restaurant is still named after the original Bacher farm, “to honor the historic roots of the place”, as grandfather Antonio used to say. Marie Louise’s influence is not limited to the building, but includes the local cuisine, too.


The “good Duchess”, much loved by the citizens of Parma, loved fine food. She imported a wealth of Austrian and French ingredients and recipes, which were incorporated in the local dishes and contributed towards making the entire Parma region the capital of good cuisine.


Sitting at our table means embarking on a journey that allows you to savor delicious flavors while discovering the history of an area with unique traditions.


Bon appétit!






Il Bacher restaurant

Località Cattaia 63. 43042 Berceto

Tel. 0525 629093. Closed Wednesdays.



Take the Berceto exit on the A15 Parma – La Spezia autostrada. Take the first left and Ristorante Il Bacher is a few hundred metres on the right.




RECIPE - Boned rabbit cooked with herbs


This recipe just won third place in the ALMA - La Scuola Internazionale di Cucina Italiana prize, an Italian cooking school in Colorno, near Parma.


The boned rabbit is tenderized and rolled up with chopped herbs, salt and extra-virgin olive oil before being sealed on the stove bathed in brandy and meat broth. It’s served with polenta, shallots cooked in a sweet and sour port sauce, crispy pancetta and thinly sliced barbe di frate, a vegetable similar to spinach.


Support The Florentine

The Florentine is still here.

“Thank you, The Florentine, for the support you’ve offered to the city of Florence during such a difficult time.”


We’ve kept our promise to stand by your side during lockdown with real-time updates on legislative changes to inform local readers; with thoughtful words and iconic photography in Healing not Broken, a commemorative special issue; a more frequent and redesigned newsletter; and TF Together, our live interview series on Facebook and YouTube.

We’re bruised, but alive. We’re hurt, but refuse to break. Our advertising revenue has all but vanished, but we are striving to stay true to our mission as the English News Magazine in Florence since 2005. It’s thanks to our readers, the international community of Florence, wherever you are in the world that we are still afloat as Covid-19 relinquishes its grip on Italy and the economic crisis begins to bite.

If The Florentine is here tomorrow, it’s thanks to you.

Please donate to help us continue our coverage from this city we love.

Our request

We’re asking Florence lovers, here in Italy, in the US and further afield, to pledge what you can to guarantee coverage in the short- and mid-term.

Personal Info

Donation Total: €20,00

more articles


Rob J

6 days and 14 hours and 58 minutes ago
The article seems like (paid for) advertisement. If so, perhaps that should be stated somewhere?

Helen Farrell

21 hours and 27 minutes ago
Thanks Rob. We will add a note at the bottom of the article. Our omission!