Today, the specialities of the period are still prepared such as 'saor' or fried sardines in vinegar, onions, grapes and pine nuts. If you go there make sure to say hello to owners Elena and Massimo.

ingredients

8 giant shrimps, 8 white asparagus from Bassano del Grappa, a coffee cup of balsamic vinegar, 8 lemon slices, chopped parlsey, salt and pepper.

making it

Remove the heads and shells from the shrimps, but keep the tails completely intact and the final two 'rings'.

Make a cut the length of each shrimp tail.

Wash, peel and chop the asparagus crossways but keep the tips intact.

Dip the top and tail of each shrimp and aspargus tip into hot, salty water until they become crispy.

Fry the shrimps and chopped asparagus pieces in a pan. When cooked add the asparagus tips and turn the heat up.

Add the balsamic vinegar and reduce the sauce.

Serve by placing each shrimp on a lemon slice alternating with an asparagus tip.

Place the asparagus pieces in the centre of the plate along with the shrimp heads.

Sprinkle the lot with parsley.