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Are you a gourmet Discover all the secrets about Parmigiano cheese and Parma Ham

By: Alessandro Negri
For : MagnaParma
Date Added : August 29, 2011 Views : 182
Rate Author : Current : 2.56 /5
Rate this PR : Current : 2.12 /5



Parmigiano ReggianoA new blog with many helpful information, curiosities and news is online for all who love Italian food specialties.


In the new blog cared by a staff of food and wine connoisseurs you can find information about Parmigiano Reggiano, Parma Ham and many other specialties produced in the most famous Italian Food Valley. Secrets, stories, nutritional values are only some of the themes already available. Some examples? Napoleon Bonaparte, Alexandre Dumas and Molière were three of the many “testimonials” of the Parmigiano cheese. The French playwright Molière has loved much Parmigiano Reggiano, in according to several biographers of the artist. Anyway, one fact is certain: Parmigiano cheese has obtained a worldwide success along its history. Parmigiano first appeared in the Middle Ages, but it’s not easy to establish exactly when. The first mention of this cheese is probably contained in the Chronicle written by the Italian monk Salimbene de Adam from Parma, in the 13th century. From this age, Parmigiano Reggiano is mentioned in many recipe books, manuscripts and miscellaneous documents.


Moreover, on the new blog are collected many other information about Parma Ham and other cold cut produced in the land of Parma. Parma Ham PDO (European Union Protected Designations Origins) is also known by the name of “Prince of Italian cold meats” and it’s guaranteed by the Parma Ham Consortium. This cold cut comes from the same region where born Parmigiano Reggiano, as well as the Culatello of Zibello, also known as “King of Italian cold cuts”. Culatello of Zibello is a special kind of ham produced with selected pork meat. The processing of the Culatello of Zibello can only be done by hand during the cold season, from October to February in the cellars placed in a little part of the Parma’s province, close to the Po river, famous for its fogs and folk romances written by Giovannino Guareschi.


All this Italian cured meats can be matched with some of the wines produced among the hills of Parma. For example, in the shadow of the medieval Castle of Torrechiara, a few steps from Parma, grows the Malvasia of Candia, a vine from which is obtained a special white wine appreciated in all over the world. As well as Lambrusco, the most exported red Italian wine. It has to be drunk young and sparkling. Sweet Lambrusco wine became popular in the USA; from 1970s, over 3 million cases were exported in America each year.




Additional Links :
Parmigiano Reggiano
Parma Ham
Italian food


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