Parma Rotta
Its name, “broken Parma”, comes from the fact that the river used to break its banks just here. Parma Rotta offers both typical and seasonal proposals (truffle and mushrooms in wintertime and salads or cold dishes in the summer). A special care is paid to meats, cooked on charcoal. Home made pastas and cakes (to take awais, too), national and international wines and a wide choice of Habanas.

La ricetta:
Pig’s trotters with beans

Ingredients
5 cleaned pig’s trotters, 10 minced shallots, 50 g fresh marjoram, 1 tbsp. hot mustard, fresh beans (variety: borlotti or coco, similar to cannellini).
Vegetable broth: celery, carrots, onion, salt, black pepper, juniper, coriander, cinnamon, cloves.

Preparation
Let pig’s trotters simmer in the broth for 3 hours, bone and put a weight onto them till they get cold. Brown 10 minced shallots on a low flame before adding the pig’s trotters with marjoram and mustard. Remove from fire and let them get cold again under weight. Stew the beans in aromatic water and, in the meantime, prepare a vinaigrette with a tablespoon of old red vinegar, 3 tablespoons of oil and 50 g of minced shallot. Lay the pig’s trotters into the dish, add the beans with a vinaigrette dressing and give a quick heat up in the microwave.