Il Bacher: a foodie stop on the way to Parma
Get 1 year from 27.50 €

Digital and paper subscriptions available worldwide

Subscribe now

Il Bacher: a foodie stop on the way to Parma

Sat 23 Jul 2016 3:00 PM



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.


Related articles


Castagnaccio: the naturally gluten-free Florentine dessert

Try making this easy and local gluten-free dessert, which was typically a poor man's winter dish.


Instant pot porcini + sausage pennoni

Try this recipe by Cristina Blasi and Gabriella Mari of top cooking school Scuola di Arte Culinaria Cordon Bleu for an easy one-pot meal.


For snug dinners: Riva Kitchen

The former tobacco factory is a cosy restaurant that serves food you really want to eat.