Parma, like all the territory that surrounds it, is remarkable in the excellent culinary tradition that it offers, boasting unique and prized traditional products. Products of world-wide fame, from the cold cuts to Parmigiano Reggiano, which become the principal ingredients in the dishes that Stefania passionately prepares.
Our Cesarina brings us to learn about this traditional cuisine that attests to the authenticity of the products and the skill and passion of the "rezdore," the true Parmesan chefs, giving us rich dishes and savory recipes that invite us to rediscover the pleasure of the table.
The secret of the Cesarina
The tortelli must remain rough enough to absorb the seasoning.
Stefania serves up rich and savoury dishes of the Parmesan tradition, and invites us to rediscover the pleasure of home cooking. We begin with a starter of a potato fritter and selected cold cuts. For the first course, 'tortelli d'erbetta', stuffed pasta parcels, with butter and parmigiano reggiano cheese. The pasta's surface has a slightly rough texture in order to hold the sauce perfectly.
For the second course, Stefania serves the traditional stuffed veal brisket (Picaia) cooked slowly in the over and accompanied by roast potatoes and a side dish of garden vegetables.
We finish with another product characteristic of the territory: the sweet tortelli, called “Tortél dóls” , widespread in the Bassa parmense, which Stefania serves filled with Zucchella plum jam.
For the second course, Stefania serves a stuffed veal brisket known as 'Picaia', which is slow-cooked in the oven, and is accompanied by roast potatoes and fresh garden vegetables.
Another local product rounds off the evening, the sweet tortelli, known as 'Tortél dòls', a much-loved classic in the Bassa Parmenese area, which Stefania serves filled with wonderful Zucchella plum jam.