The name Parma is quite familiar to many people because it is the birthplace of the world- famous Parmigiano-Reggiano cheese.
With the title of "Creative Cities of Gastronomy" from the United Nations Educational , Scientific and Cultural Organization (UNESCO), the city of Parma in northern Italy has a highly advanced and developed food industry.
Barilla, the world's largest industrial pasta manufacturer, also began as a small bakery in Parma in the late 19th century.
Today, when people think of Parma, they immediately remember its two most important culinary legacies - Prosciutto di Parma (cured ham) and Parmigiano-Reggiano cheese.
Prosciutto di Parma (Parma ham) is a type of cured meat produced with extremely strict standards. For example, the pork must be of a special breed, clearly sourced from Italy, weighing at least 145 kg and at least 9 months old…
Chemicals, preservatives, or other additives are completely prohibited; salt is the only seasoning used for this type of cured meat.
After undergoing a processing and preservation process of at least 12 months (some types up to 4 years), the meat is subjected to quality checks. If it meets the standards, the meat officially becomes the famous Prosciutto di Parma and can be released to the market.
Parmigiano-Reggiano cheese, on the other hand, is made from partially skimmed cow's milk (by a natural skimming method) and undergoes an aging process of 12-24 months (or even longer).
Therefore, Parmigiano Reggiano contains many nutrients and minerals, especially calcium and phosphorus, and is also easy to digest, making it very good for children and the elderly.
Parmigiano-Reggiano can be sliced and eaten with honey or fruit jam, or shredded or thinly sliced and sprinkled on salads, pasta, or soups.
Speaking to a VNA reporter in Rome, 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 a powder to use with pasta. In addition, cured pork or salami 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 signature dishes, such as tortellini, cured pork, and Parmigiano cheese, which I consider the best. Overall, it's a charming city and easy to connect with.”
The city of Parma is famous in Italy and the world for its culinary art. An essential experience for tourists in Parma is enjoying its delicious and distinctive dishes, with many famous specialties, first and foremost Parmigiano cheese and Prosciutto di Parma cured meats.
Visitors can combine the two dishes to make an antipasto appetizer or try the prosciutto pastry sold through the windows of local bakeries.
With ancient origins dating back to Roman times, Prosciutto di Parma is now one of the products that the people of Parma 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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