Larry Olmsted

"This place perennially wins best in Italy for this Slow Food favorite. The pasta is both transcendent and translucent, paper thin and light, showcasing the pumpkin stuffing."

Grace Parry

"Chefs come from far and wide to this family style trattoria, set amongst lush farmland and woods, to sample their world famous pumpkin ravioli."

Nicholas Lander

"Pumpkin ravioli had been prepared to extract the sweetness of the stuffing to such an extent that it could almost have been served as a dessert."

Lorenza Fumelli

"At the Trattoria Due Platani (province of Parma), they make excellent pumpkin tortelli."

Carlotta Magnanini

"But be sure to try the kind filled with ricotta and spinach: the pasta dough is rolled out just before cooking."

Diane De Jesus

"As all over Parma, the ravioli here was delicate and tender and so fresh tasting it appeared to have been made moments before."

Gaia Reggiani

"Due Platani is considered one of the best cuisine of Parma, famous for the pumpkin tortelli."

Julie Cook

"I dined like a queen on tortellini alla zucca (pumpkin tortellini)."

James Guinto

"And here, the tortelli di erbetta has firm, al dente edges and a soft — almost gooey —center. It is akin to an over-easy egg. But it’s not really like that, either. No, this is something else. This is magic. Food magic."