When it comes to “Parmigiana” kitchen your mind is brought to instantly imagine a pink dish ofProsciutto di Parma or a yellow “tip” of parmesan cheese, or a tempting dish of ravioli topped with plenty of butter and Parmigiano.
But we must not forget the Culatello “undisputed masterpiece” of Parmesan cuisine that in its limited area of origin, matures between the moist and misty air of our plains; already quoted from the fifteenth century when culatello was sent to Pallavicino Galeazzo Maria Sforza Duke of Milan.
The Salame di Felino is certainly one of the best products of Parma’s tradition, it is produced throughout the province with excellent results, superlative variant is the black pork salami, niche production and available only from the manufacturers or in some (few) stores.
The territory, with its history, its gastronomy, its products and its companies, also offers the chance to discover centuries of tradition in the production of high quality foods through the Museums of the food.
Musei del cibo.
Other Links to the excellence of Parma Food Walley
Fungo di Borgotaro
Tartufo nero di Fragno
Alici Rizzoli
Malvasia e Lambrusco di Parma
Pomodoro
Alma Scuola di Cucina
Academia Barilla Corsi di Cucina
Parmalat
Cibus Salone Internazionale dell’Alimentazione
EFSA European Food Safety Authority
Ricette Cicina tipica parmigiana
