Restaurant Palatine
Inside the Gran Caffé Orientale, in Piazza Garibaldi, the historic heart of the town, like an open air sitting-room, the restaurant recreates an ancient atmosphere that is a very important piece of Parma history. On saturday and sunday at lunch: tasting of first quality cured weats.

The recipe:
Fusilli with stewed
vegetables and prawns

Ingredients
320 g fusilli, 1 small carrot, 1 courgette, 1 small fennel, 1 clove of garlic, 200 g prawns, salt, pepper, parsley, 5/6 cherry tomatoes, extravergin olive oil.

Preparation
Pod the prawns after rinsing, cut the vegetables into strips and chop the tomatoes. In a large pan, let garlic fry gently in 5 tbsp. oil and remove right after. Add the chopped vegetables and stew for 10 min on a low flame before mixing in the prawns for a quick sauting (2 min.). As soon as the fusilli are al dente (slightly undercooked in boiling water), put them into the pan by adding a sprinkle of parsley.