Tag Archives: il bacher

Parma Pink Fillet

PARMA PINK FILLET
(ingredients for four people)

600 gr local beef tenderloin
50 gr Parmigiano Reggiano slithers
6 slices of P.D.O. Parma ham
3 garlic cloves
a small spring of rosemary
75 cl Parma Lambrusco
100 gr single cream
3 or 4 spoons of extra-virgin olive oil
25 gr butter
salt and pepper as needed

Open the tenderloin with a crosscut and use a meat mallet to flatten it. Put salt and pepper, cover the internal part with the Parma ham sliced thinly and with the Parmigiano Reggiano slithers. Roll it up and tie with a string or a net for food in order to remain close while cooking. Cook the oil and butter on a medium flame in a pan and when the butter is melted, brown the garlic and rosemary. Add the tenderloin and cook it for twenty minutes while steaming with the Parma Lambrusco until all sides of the filler are golden brown. Take the pan from the flame, pour the single cream in the fond, raise the flame and make the sauce thicken.

Recipe offered by the Restaurant Il Bacher – Berceto (PR)

Risotto with P.G.I. Porcini mushrooms

RISOTTO WITH P.G.I. PORCINI MUSHROOMS
(for four people)

300 gr Carnaroli rice (particularly indicated for risotto)
100 gr Porcini mushrooms
30 gr butter
3 or 4 spoons of extra-virgin olive oil
1 green onion
white wine
vegetable stock
salt

Slice thinly the green onion in a pan.  Let it brown with oil and butter, add the rice and white wine and simmer until reduced.  Add the Porcini mushrooms and cook the rice by gradually adding the hot vegetable stock. Once the rice is ready, whisk it with a knob of butter and a dusting of Parmigiano Reggiano.

Recipe suggested by the Restaurant Il Bacher, Berceto (PR)

Restaurant Il Bacher

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Restaurant Il Bacher
Fraz. Valbona – Loc. Cattaia, 63 43042 Berceto (PR)
Closing day: Wednesday (always opened in summer)
120 places
Tel. (+39) 0525 62 90 93
Fax (+ 39) 0525 62 95 68

The restaurant is located in Berceto, in the heart of the Tuscan-Emilian Apennines and halfway between La Spezia and Parma, in a little chestnut wood where stands a well-rebuilt rural home.

Antonio D’Addetta, who was father and grandfather of the current owners, had the dream to see his family close in an activity which could make his children work together with enthusiasm and live in Berceto. Therefore, additionally to his earth-moving activity where his sons work, he bought the Bacher rural home some years ago with the idea that his daughters and grandchildren could make it into a restaurant for tasting typical local food made of genuine products according to the traditional recipes.

The Bacher rural home was a farm house which between the end of the XIX and the beginning of the XX century was occupied by an Austrian family named Bacher. Ever since, local old people started naming the locality with that family’s surname. At that time, the fields were planted with wheat, hay and there were several vegetable gardens and fruit trees, everything that was necessary for the subsistence of the farm family and its animals. There was also a stable which nowadays corresponds to the restaurant bar and a hay loft (the downstairs dining room). The areas of the restaurant where there is the kitchen, the refrigerating rooms, the wine cellar, the area for preparation of the egg pasta  and the warehouse have been subsequently created. The slate roof, the beams and the outside walls are original and have been restructured over the years by Antonio D’Addetta’s sons. Everything in this restaurant have been meticulously adapted in order to represent the excellence within this territory.

The restaurant was opened in 2004 and in 2009 was awarded as restaurant of the year from the Accademia Italiana Gastronomia Storica (Italian Historic Gastronomy Academy). It is a family-run restaurant, Alessandra and Giovanni are in charge of the dining room whereas the kitchen is managed by Gabriella D’Addetta and chef Francesco Ambrosini who is also the Emilian responsible of the Italian Historic Gastronomy Academy.

Our area is renowned for food products and its excellent cuisine which can boast specialities like the Parmigiano Reggiano, the Parma ham, the Zibello culatello, the Felino salami, the Porcino mushroom, the black pig as well as wines like Lambrusco, Fontana and Malvasia.

Each product come from our territory, grasslands and woods. Our gatherers bring us any kind of fresh mushrooms (Porcini, Prugnoli, Galletti, Ovuli), truffles (in particular the black one), soft fruit and chestnuts.

In particular the Porcino mushroom is the king of our menu. Francesco and Gabriella choose the best ones to create unique dishes, starting from appetizers, starters, soups, second courses and side dishes. As of tradition, they daily prepare the pastry to handling make staffed pasta like anolini, tortelli di patate (egg pasta stuffed with potatoes) and tortelli di erbetta (egg pasta stuffed with herbs).

Amongst our typical desserts there is the “Spongata di Berceto” (a Christmas cake) made with a preparation which takes several months. The mould is made of walnut wood, handling carved from the carpenter of the village. Other special desserts which are very appreciated by the lovers of good food are those made with walnuts like castagnaccio and patona baked with testo, a particular local pan, over walnut leaves.