La Fata Bema
Its name evokes the ancient legend of the ghost of the castle of
Montechiarugolo. An elegant and minimalist restaurant in one of
the historical quarters in the centre of Parma, proposes a cuisine
which is both creative and faithful to the original flavours of the
Via A.Turchi, 4/B
bancomat e tutte le carte di credito
Sunday and Monday at lunch
lunch: 12,30 p.m./2,30 p.m.
dinner: 8,00 p.m./11 p.m.
Tuna with orange, fennel and sweet
500g of tuna fillets, 3 oranges, 1 lemon, 1 fennel,
1 garlic clove, 3 strands of chives, flour, extra
virgin olive oil, salt and pepper to taste.
In a pan gently fry the tuna with the garlic on
both sides until golden brown, add salt and
pepper. Remove the tuna from the heat and
lay it one a plate. Pour the orange and lemon
juice into the pan and reduce for a few minutes.
Meanwhile, cut the fennel very finely
and parboil in a separate pan, then drain and
sauté with the chopped chives, extra virgin
olive oil, salt and pepper. Cut the leek into
thin rings, dip in breadcrumbs and fry. At this
point cut the tuna and arrange in a fan shape.
Pour over the sauce and garnish with the
leek, orange and fennel.