CAVALLO PESTO
The consumption of horse meat is a real tradition in the Parma territory. On Saturday mornings the horse butchers always have a queue: the real Parmesans on Saturday eats "cavallo pesto". Cavallo pesto, caval pisst in dialect, is a preparation of minced horse meat to be eaten raw, simply seasoned with salt, pepper and lemon. [...]
VECCHIA DI CAVALLO
A dish that rhymes with Parma: vecchia di cavallo, in dialect vécia col pisst, is a rich and substantial dish. The intense flavors, the richness of the ingredients and the long cooking remind us of an ancient, traditional cuisine. The origins of the old are lost in the past: born as a recipe for the [...]
ROSA DI PARMA
Rosa di Parma is a great classic of Parmesan cuisine, a meat main course that combines some of our best products: Parmigiano Reggiano, Prosciutto di Parma, Lambrusco. Rich and tasty, Rosa di Parma is an ideal dish to present on the table for festivities or special occasions. Ingredients for 4 people: 600 g of beef [...]
PUNTA AL FORNO OR PICAIA
Rich and tasty recipe, picaia (veal sirloin tip) is considered a second of " special occasions" or celebration days. Traditionally accompanied by roasted potatoes it is a recipe that is handed down from generation to generation, with many variations that change from village to town and it is jealously guarded in the family. To prepare [...]
