Osteria del 36
One of the oldest taverns in Parma: its name comes from the 19th century when a liter of wine costed 36 cents. The typical products of the region are combined with a touch of imagination, to create something different from the usual menu.

The recipe:
Chicken roll and stewed vegetables in orange sauce

Ingredients (serves 2)
1 chicken breast, 1 courgette, 1 red pepper, 1 yellow pepper, 1 aubergine, 200 g pig’s retina (sort of gut envelop), vegetable broth, salt and butter.
Sauce: 2 oranges, 1 glass of whipping cream

Preparation
Cut the chicken breast lengthwise in two pieces by removing the central bone and beat the two halves with a meat mallet. Rinse the vegetables and cut them into small dices before stewing with a knob of butter and some broth for a few minutes. Adjust with salt, fill the breasts and roll them up tight into the retina. Lay the stuffed rolls onto the bottom of a baking pan with an inch of broth and bake at 180° for about 8-10 min. Once done remove the retina and cut into slices. Sauce: squeeze the oranges and pour the juice into a pan together with whipped cream. Let thicken and sprinkle on the chicken rolls before serving.