restaurant in a rural environment, located on the bank of the Parma river.
The cuisine is based on fresh salt-water fish. In summertime it is possible
to dine “en plein air”, in a wonderful veranda, close to a
Str. Corniglio, 45 - Loc. Berzola
43013 LANGHIRANO (PR)
all credit cards and ATM
Monday and Tuesday for lunch
12,00 p.m./2,00 p.m.
dinner: 8,00 p.m./10,00 p.m.
Fried cuttlefish and artichokes
with taggiasche olives
Ingredients (serves 4)
4 cuttlefishes, 12 taggiasche olives, 4 sardinian artichokes, extravirgin
olive oil, herbs (thyme, calamint, parsley), 1 shallot.
the cuttlefishes, slice some of them into strips and incise sort of rhombs
onto the left ones. Once cut the artichokes into 4 sections, let them
stew in a pan together with oil, herbs salt and pepper. Wait till they
get crunchy, then add olives and remove from the flame after a quick
sautÈ. Brown the cuttlefishes with oil, shallot and parsley stems
in a separate pan, sprinkle with white wine and cook for 6-7 min. Mix
cuttlefish, artichockes and olives in the same pan and serve with a wrinkled
rhomb and some parsley oil.