Cantine Ceci

In 1938, grandfather Otello Ceci ran one of the most renowned taverns in the Parma lowlands. Here, while enjoying traditional dishes, diners would taste the renowned Lambrusco that grandfather Ceci produced with grapes from local producers. Years later, his sons, Bruno and Giovanni, realised that this Lambrusco really deserved its success and, during the roaring '60s, transformed the osteria into a winery.