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with winery offering more than 1500 labels from all over the world. Traditional
parmesan dishes and creative cookery. Wide choice of cheese to accompany
the homemade jams mustard sauces.
Borgo Giacomo Tommasini, 18
all credit cards and ATM
Tuesday (wine bar open)
dinner: 7,30 p.m./12,00 p.m.,
sunday also: 12,30 p.m./3,00 p.m. (Reservation needed
for dining after theatre)
Puff-pastry: 100 g Parmigiano-Reggiano, 30 g egg-white.
Soft cream: 200 g Parmigiano-Reggiano, a few milk, 100 g cream cheese, 2 eggs,
1 sheet of fishglue, minced pistachio nuts, vinegar.
lay the egg&cheese batter between two sheets of baking paper and
roll it out with an adequate pin to form a quite thin layer. Put it in
the oven at 180° till it gets a breadcrust colour. Remove and cut
into 4x6cm rectangles when still warm.
Soft cream: let grating cheese and milk melt in a double boiler, soften the fishglue
into cold water and, in the meantime, whip whole eggs with mascarpone. Wring
the fishglue before mixing in first the melted cheese and then the whipped paste.
Wait till it gets cold and spread onto each puff rectangle. Serve with pistachios
and balsamic vinegar.