10 Charlotte Pl, Fitzrovia, W1T 1SH, London +44 (0)20 8127 4277
Lambrusco from the bowl
Once upon a time a guy from Parma, Italy, decided to share his passion for charcuterie, cheese & lambrusco and typical home-hand-made pasta from all over Italy but with a special eye on Parma's.
Covering the widest range of Italian Charcuterie & Cheese personally sourced only for our restaurant to savour with our special dry red sparkling wine strictly served in bowls. Specialising in home-hand-made pasta dishes including Anolini in Brodo and Tortelli d'erbetta from Parma, Lasagne, Gnocchi and gluten-free Polentas from the rest of Italy.
Tucked away on a small quiet pedestrian lane parallel to Charlotte Street, in the lively Fitzrovia, in a rustic still elegant environment where a red Berkel meat slicer and dangling charcuterie give clear hints to the provenance.
MAKE A RESERVATION
We only have 30 covers so in order to sit everyone this is our booking policy:
WALK-INS: We always keep some tables open for walk-ins, this is why we never book up the whole restaurant. We operate a "first come first serve” system. If we’re full you will still be able to be seated in a short time. The earlier you come the more chances of getting straight away a table, we’re open all day!
GROUPS OF 8 people and up to 40: please email us firstname.lastname@example.org with all the details of your party and we will get back to you!
SAME DAY reservations: please call +44(0)2081274277. DO NOT USE the system here below for same day reservations, we might not have time to view them.
FOLLOWING DAYS reservations: please don't call us but DO USE the system here below leaving your correct details and mobile number and we will confirm the availability asap. Also note that all our tables have 2 hours turn time.
"Farther north, in both Italian and London terms, is another small outfit that's ploughing its own furrow. A red Berkel meat slicer and dangling charcuterie give hints to the provenance. Cheeses – fontina, robbiola and, of course, parmigiano – are perfectly kept, and there are vinegary little borettane onions for wrapping in fatty coppa, fleshy bresaola or majestic culatello di Zibello. These, with bowls (called fojete) of dry, lightly fizzy red Lambrusco and some first-rate focaccia, would make an excellent meal, but we persevere with the homemade pasta: delicate parcels of herbed ricotta in sage butter, and, yes, lasagne – a damned fine version, too, creamy and scented with nutmeg. The quality shines like the blades of that Berkel. Food 7/10 Atmosphere 7/10 Value 7/10"
15 June 2013
"The 'In Parma' meat selection, which includes silky Culatello from Zibello, is a treat to share along with well-selected red wines or, if you can be persuaded, the Lambrusco from Emilia Romagna, which is a definetely more interesting version of what is often understood as party wine, served here in a traditional bowl know as a Fojeta" 5 / 5 (for cured meats)
22 April 2012
"It was thrilling to find Pezzata Rossa, from red cows, aged for at least 30 months, on a tasting platter of different types and ages of Parmigiano Reggiano at a beguiling new restaurant, In Parma, in fashionably foodcentric Fitzrovia. The charismatic owner, Christian, whose mission is to have us understand all manner of DOP Italian products simply served (including the silkiest Culatello di Zibello), is quick to extol the virtues of red cow Parmigiano Reggiano"
23 November 2012