The story
Al Vèdel is an Emilian restaurant at via Vedole 68 in Vedole, Colorno, listed as a recommended address in the 2026 Michelin Guide. The family has been cooking here since 1780, and the dining room sits beside the estate that cures its own salumi.
Podere Cadassa supplies the cured meats. The menu serves its Culatello Terre di Nebbia (a Slow Food presidium) in three ageings of 16, 26 and 38 months, with Urzano butter. Its black pig coppa took first place at a national artisan salumi competition in Naples in April 2025. The 2026 ilGolosario guide gave the restaurant a Faccino Radioso and singled out the culatello.
Chef patron Enrico Bergonzi runs a kitchen rooted in Parma's traditions, with some creative touches. The tartare is beef cut by knife on soft potato cream, with a poached egg and black truffle. Tortelli d'erbetta come with Urzano butter and hillside Parmigiano Reggiano. The Pollo Dorato, a long-standing house dish, is roasted in two stages. Duck leg confit arrives with its own sausage, and a chocolate pyramid with vanilla chantilly closes the meal.
Marco Pizzigoni, maître and co-owner, looks after the dining room. The wine list runs to about 2,000 bottles. Tasting menus follow the seasons, with a seasonal menu at €80 and a vegetarian one at €65. Outdoor seating and reserved parking are available.
Recognition
Ambience
Details
History
A historic inn and a cohesive team that always strives to make every visit more satisfying than the last. You are at the Castle and Royal Palace of Colorno, where the kitchen offers dishes rooted in a family tradition dating back to 1780. Every preparation is crafted with masterful skill, and you must not miss the cured meats from Podere Cadassa, our own estate, starting with the sumptuous culatello. Must-try dishes: knife-cut beef tartare on a soft potato cream, poached egg, and black truffle; baked pasta chest filled with ravioli stuffed with candied tomato and Parmigiano Reggiano cream; herb tortelli with Urzano butter and hillside Parmigiano Reggiano; golden roasted chicken cooked in two stages; duck leg confit with its sausage, roasted potatoes, and braised vegetables. Chocolate pyramid with vanilla chantilly cream. Average prices: Starters €20; First courses €14; Main courses €25; Desserts €9 Vegetarian menu €65; Seasonal menu €80 Services: reserved parking; outdoor seating; vegetarian menu; small pets welcome; doggy bag service
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