The name Parma is quite familiar to many people because this is the birthplace of the world famous Parmigiano Reggiano cheese.
With the title of “Creative City of Gastronomy” by the United Nations Educational , Scientific and Cultural Organization (UNESCO), the city of Parma, Northern Italy, is home to a very advanced and developed food industry.
Barilla - the world's largest industrial pasta producer - also started out as a small bakery in Parma in the late 19th century.
Today, when mentioning Parma, people immediately remember its two most important culinary legacies - Prosciutto di Parma ham and Parmigiano Reggiano cheese.
Prosciutto di Parma (Parma ham) is a cold cut produced under very strict standards. For example, the pork must be of a special type, of clear Italian origin, weighing at least 145kg and at least 9 months old…
Chemicals, preservatives or other additives are completely prohibited, only salt is the only seasoning used for this cold cut.
After a processing and preservation process of at least 12 months (some up to 4 years), the meat will be tested for quality. If it meets the standards, the meat will officially become the famous Prosciutto di Parma and can be released to the market for consumption.
Parmigiano Reggiano cheese is made from partially skimmed cow's milk (by natural separation method), and aged for 12-24 months (possibly longer).
Therefore, Parmigiano Reggiano contains a lot of nutritional minerals, especially calcium and phosphorus, and is also easy to digest, so it is very good for children and the elderly.
Parmigiano Reggiano can be sliced and eaten with honey or fruit jam, or grated or sliced to sprinkle on salads, pasta or soups.
Speaking to a VNA reporter in Rome, Mr. Raymondo, a local resident, said: “For me, Parmagiano is a very special and important dish, something my family and I enjoy every day, cut into small cubes or grated into powder to eat with pasta. In addition, we must mention salted pork or salami, which are indispensable ingredients when we prepare our favorite meals.”
Meanwhile, Mauro Gaffurini, a tourist from Bari, Southern Italy, shared: “Coming to Parma, I will definitely remember the city's typical dishes, such as tortellini, cured pork, and Parmigiano cheese, which I think are the best. Overall, this is a charming city and easy for us to connect with.”
The city of Parma is famous in Italy and the world for its culinary arts. An indispensable experience for visitors to Parma is to enjoy delicious dishes, featuring very famous specialties, first of all, Parmigiano cheese and Prosciutto di Parma cold cuts.
Visitors can combine the two for an antipasto or try the prosciutto-filled pies sold in the windows of local bakeries.
With ancient origins dating back to Roman times, today Prosciutto di Parma is one of the products that the Parmese are most proud of. Every September, the famous Parma Ham festival takes place here, attracting many tourists./.
Source: https://www.vietnamplus.vn/parma-thu-phu-am-thuc-italy-tru-danh-voi-phomai-va-thit-nguoi-hao-hang-post1046851.vnp
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