When it comes to Emilian cuisine, it is impossible not to mention the rose of Parma, a dish that represents the essence of the culinary tradition of this rich region. This second course based on beef tenderloin is a true triumph of flavors, where the tenderness of the meat perfectly marries the savoriness of the prosciutto and the creaminess of the Parmesan. The preparation requires a particular technique, which involves pounding or scoring the tenderloin to obtain a wide and thin slice, ideal for being stuffed and rolled. The slow cooking in a saucepan, with a mix of oil, butter, garlic, and rosemary, enhances the aromas and keeps the meat juicy, while the wine and Marsala add a note of complexity to the dish. Typically served during special occasions or Sunday lunches, the rose of Parma pairs beautifully with simple side dishes, such as mashed potatoes or seasonal vegetables, which enhance its richness without overpowering it. In some local variations, you may find the addition of cooking cream, which makes the sauce even creamier and more enveloping. This dish is perfect for a dinner among friends, where conviviality is expressed through the sharing of a recipe that encapsulates the warmth and passion of Emilian cuisine, making it ideal for celebrating important moments. The rose of Parma is not just a dish, but a culinary experience that invites you to discover the history and traditions of one of the most beloved regions of Italy.

Pound the tenderloin with a meat mallet or score it in a spiral and open it up, forming a wide slice. Season with salt and pepper. Cover the slice of tenderloin with prosciutto and Parmesan cheese, roll it up, and tie it with kitchen twine. In a saucepan, sauté slowly with oil, butter, garlic, and chopped rosemary (the garlic can be left in cloves and removed at the end of cooking). Add Lambrusco wine and Marsala and cook for about half an hour. Remove the tenderloin from the saucepan and pour cream into the cooking base, raise the heat, and reduce the sauce for a few minutes. The tenderloin should be served sliced and covered with the sauce.