Nonna Bianca
Housed on the ground floor of Palazzo Pizzetti (19th century), Enrico and Franca’s trattoria offers a “typically parmesan” cuisine together with season dishes. The wine cellar boasts 150 different labels among the best known productions of the region as well as some brand new proposals.

The recipe:
Roast beef-brisket with filling

Ingredients (serves 8)
1,5 kg beef-brisket, 15 slices of
pancetta (bacon), 1 carrot, 1 onion, 1 clove of garlic, 1 branchlet of rosemary, 3 eggs, 3 hg Parmigiano-Reggiano, breadcrumbs, 2 l broth, 1 glass white wine (dry), 3 hg grated Parmigiano-Reggiano, extravirgin olive oil, butter, salt, pepper.

Preparation
Finely mince onion and carrot and brown them in a knob of butter. Pour 0,5 l broth little by little into the pot and let it shrink for about 30 min. before adding the breadcrumbs. Mix in grated cheese, eggs, salt and pepper till the dough gets uniform. Form a sort of bag into the beef-brisket, fill it with the stuffing and let brown in a casserole. Cover with bacon and sprinkle with some extravirgin oil, a few butter, rosemary and garlic. Put it in the oven at medium temperature for about 2 hours after flavouring first with wine and then with broth. Serve the brisket in slices within its own gravy and garnish with baked potatoes.