Osteria Pecora Nera
This restaurant combines the tradition of the local cuisine with some fresh touches of creativity. Everything, from noodles to cakes, is an own production. Special dish: home-made tigelle with cured meats.

The recipe:
Groundrice crÍpes with artichokes and robiola au gratin

Ingredients
100 g riceflour,1 glass of tepid milk, 1 pinch of salt, 3 eggs, butter for the cooking.
Besciamella (cheese creme): 30 g butter, 40 g groundrice, 4 dl milk, nutmeg, 30 g grated Parmigiano-Reggiano
Filling: 4/5 artichokes, 1 robiola cheese, 1 tablespoon of grated Parmigiano-Reggiano, 1 clove of garlic, 4 tablespoons of oil.

Preparation
Mix all the ingredients together. Warm up a pan and cover with butter, by using 4 tablespoons for each crÍpe. Brown both sides and turn them over with the special palette-knife. Prepare the bechamel sauce and mix in the grated Parmigiano-Reggiano. Clean the artichokes and cut them ‡ la julienne.
Let some garlic fry softly with the artichokes, add some salt and bring them to the cooking by adding water if necessary. Let cool down, mix in both robiola and Parmigiano-Reggiano cheese. Bake the crÍpes au gratin for about 15 min.