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.
Via Langhirano, 158
all credit cards and ATM
Monday (Sunday summertime)
lunch: 12,00 p.m./2,30 p.m.,
dinner: 8,00 p.m./10,30 p.m.
trotters with beans
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,
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.