Restaurants in the province of Cremona

Cremona is the Po plain at its purest: river, fog, pork, and a sweet eaten all over Italy at Christmas. The cooking is rich and exact.

What you eat here

• Torrone di Cremona — almond, honey and egg white, hard or soft.
• Mostarda di Cremona — whole candied fruit in syrup with mustard essence; served with bollito and with cheese, and it stings.
• Marubini — small ravioli in a three-meat broth.
• Salame cremonese IGP and Provolone Valpadana DOP, mild or sharp.
• Gran bollito with its sauces, and cotechino in winter.

The wine

The morainic hills make light wines; most of what is drunk comes from the Oltrepò and Garda, and a fizzy red suits the mostarda.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.