THE WINE CELLAR
The restaurant, part of a hotel, offers a refined Parmesan cuisine.
The menu consists of typical regional products, such as prosciutto and
homemade pastas; yet, its speciality resains the assortment of boiled
meats. A vast array of Italian wines is also available.
Via Gramsci, 16/A
all credit cards and ATM
lunch: 12,30 p.m. /2,30 p.m., dinner: 7,30 p.m. /10,00
1 oxtongue, 1 testina (calf brawn), 1 paletta di manzo
(beef brisket), 1 cotechino, 1 zampone, 1 prete (3 similar pork sausages),
stuffing paste, 1 capon, salt, celery, onion, garlic.
the beef-brisket, the capon and the stuffing paste into a pot with some
cold water, salt, celery, onion and two cloves of garlic. Let the mix
simmer on a low flame for about 2 hours after skimming.
Use this technique to cook also the calf brawn (1,5 hour) and the oxtongue
(2-3 hours up to dimensions) in separate pots.
Cotechino, prete and zampone have to stew into the same ingredients for
2,5 (the first) to 3 hours (the latter).