by a 17th century villa owned by one of the ladies of Maria Luigia’s
court, the restaurant is made up of a number of little rooms and an outdoor
area with separate booths for the summer season. Both typical and creative
cooking are possible. Sober atmosphere.
Strada Parasacchi, 14
MARIANO DI PARMA
all credit cards and ATM
lunch 12,00 p.m. /2,30 p.m.
dinner 8,00 p.m./ 10,30 p.m.
Gnocchi in a soft cream
of leeks and saffran
2 leeks, 1 hg butter, 2 sachets of saffran, 250 ml
cream, salt, pepper, Parmigiano-Reggiano, chive.
Gnocchi: 1 kg potatoes and 3 hg flour.
Cut leeks into small rings and rinse quickly. Melt 0,5 hg butter and
let leek rings simmer into it on a low flame for about 30 min. Add salt,
pepper and saffran diluting with cream and let thicken till it gets creamy.
Prepare the gnocchi, let them quick-boil in some salted water and pour
into a casserole together with the gravy. Mix in butter and Parmigiano-Reggiano
and serve with some fresh chive.