An irresistible scent of the oven, of sugar and vanilla, comes from the contiguous pastry shop that made the name of the Perbellini family: the sweetest welcome for those who are about to walk through the door of one of the most incredible Italian venues. The dishes bear the signature of Francesco Baldissarutti, who expertly draws from the vegetable garden full of aromatic herbs, using them to bring a special touch to all his preparations. The spit, with its vertical fires, is pivotal to a more fragrant cooking of the ingredients.
Autrice del libro Gli anni d'oro della cucina parmigiana, per l'Accademia Italiana della Cucina, collabora a “Gusto”, pagina golosa della Gazzetta di Parma
