The most fascinating local traditions, from donkey 'coppiette' to ricotta and semolina cake
To begin this Taste Experience, Chiara serves an antipasto of donkey ‘cups’ with tomato and mint. The tender meat is cut into strips and flavoured with chili and spice, and served with little omelettes with Parmigiano cheese and mint leaves.
For the first course, we have a classic local dish; handmade taglioni pasta with creamy ricotta cheese and delicate courgette flowers. Next, we have another speciality from the area, ‘tordi matti’, which are rolls of horse meat filled with Parma ham fat, garlic and parsley. These are accompanied by a side of sautéed chicory and a fennel and orange salad.
We finish on a sweet note with a delightful ricotta and semolina cake, followed by a strong coffee with mini donuts prepared according to Chiara’s grandmother’s special recipe and little pastries dusted with icing sugar.
Donkey coppiette with tomatoes and wild mint, mint omelettes