Parma ham (Prosciutto Crudo di Parma) and Parmesan cheese (Parmigiano Reggiano) - Photo: Emilia Food Love
According to Visit Italy, Parma is not only famous for its specialty flavors but also for being the cradle of an advanced food industry. Barilla - the world's largest industrial pasta producer - also started out as a small bakery in Parma in the late 19th century.
And when mentioning Parma, people often immediately think of two Italian culinary heritages including Parmigiano Reggiano cheese and Prosciutto di Parma cold cuts.
Discover the famous flavors from the Italian land of Parma
In the local culinary treasure trove, Prosciutto di Parma is a cold cut that is meticulously prepared with a strictly controlled process.
The pork must have a clear Italian origin, weigh at least 145kg and not use any additives or preservatives, only salt is used for curing. After 12 to 48 months of aging and strict quality control, the finished product is recognized as genuine Prosciutto di Parma.
While diners can find Prosciutto di Parma in countless Italian recipes, from appetizers to desserts, or on the menus of prestigious Italian restaurants, the people of Parma will say frankly: "Prosciutto di Parma is best when simply placed on a slice of crusty bread."
Prosciutto di Parma is known for its distinctive, slightly sweet, creamy flavor and is often served with cheese, fruit or used in various dishes - Photo: Cheese Connoisseur
Parmigiano Reggiano cheese is made from naturally skimmed cow's milk and aged for 12 to 24 months, sometimes longer. As a result, this cheese is not only rich in calcium and phosphorus but also easy to digest, making it suitable for both children and the elderly.
Parmigiano Reggiano is shaped into round loaves weighing about 36kg and must be split open with a special knife, to preserve the internal structure.
Parmigiano Reggiano can be sliced and eaten with honey or fruit jam or grated or sliced to sprinkle on salads, pasta, soups.
Parmigiano Reggiano is known as the "king of cheeses" - Photo: Oliver's Markets
"For me, Parmigiano Reggiano cheese is an indispensable part of our daily meals. My family often eats it with pasta or enjoys it in small pieces. In addition, cured meats or salami are also an indispensable part of our dining table," said Raymondo, a Parma resident.
Mauro Gaffurini, a tourist from Southern Italy, affirmed: "Parma's cuisine left a deep impression on me, especially tortellini, cured meats and Parmigiano Reggiano cheese. This city has its own charm, making people want to come back easily."
Tortellini is a small, ring-shaped pasta originating from the Emilia region of Italy, often stuffed with meat or cheese. It is often served with a broth or sauce - Photo: Britannica
In Parma, visitors must try traditional dishes with distinctive flavors, from antipasto and cheese to cold cuts pies sold through the colorful windows of ancient bakeries.
With roots dating back to ancient Rome, Prosciutto di Parma is today a source of pride not only for locals but also for the whole of Italy.
Every September, the Parma Ham festival is held here, attracting thousands of tourists to visit, enjoy and explore the culinary quintessence of this land.
Some other typical dishes in Parma:
Antipasto in Italian cuisine is an appetizer, usually served on a large plate, to stimulate the diner's taste buds before enjoying the main course - Photo: Martha Stewart
Salami, also known as salame, is a dry sausage originating from Italy, made from meat (usually pork) and spices such as garlic, pepper, wine, then fermented and dried. Italian salami is famous for its rich, delicious flavor and is often thinly sliced to eat with bread, cheese or as an ingredient for other dishes - Photo: Britannica
If you visit Parma and haven’t had a torta fritta, your trip is incomplete. Although the Italian name means “fried bread,” don’t mistake this for a sweet treat. It’s actually a type of fried bread made from flour, water, and lard (or olive oil) - Photo: Delish
Parma cuisine is not limited to savory dishes. The desserts here also have a strong historical imprint and unique flavors. A typical example is the Torta Duchessa di Parma, a famous cake named after Duchess Maria Luigia - who once ruled Parma. The cake is made from chestnut dough and filled with a mixture of zabaglione (wine custard) and rich chocolate cream - Photo: Nonna Paperina
Torta Nera di San Secondo is a cake with a rich flavor of almonds, chocolate and coffee, originating from the town of San Secondo - Photo: Casa Pappagallo
Source: https://tuoitre.vn/kham-pha-di-san-am-thuc-parma-cai-noi-cua-pho-mai-va-thit-nguoi-so-1-nuoc-y-20250627221137149.htm
Comment (0)