PARMESAN CHEESE (photo 247x223px/15Kb)
Just like seven centuries ago, it is obtained with a craftsmanship method: from selected milk, with heat, trough the art of the farmer and natural maturing.The "PARMIGIANO - REGGIANO " Consortium guarantees its strict traditional rules of workmanship, with constant checks in the production as well as in distribution. Its highest culinary value (it's perfect for seasoning, and it's unbeatable as a second course) and the harmonious, high content of protein, calcium, phosphorous, and vitamins, makes it an ideal food for everyone to eat.
PARMA HAM (photo 220x320px/19Kb)
Its original trade mark has been protected by the low since 1970 and it is reserved to ham, not only produced and matured in a defined area of the province of Parma, but also obtained according to the specific craftsmanship's production (the level and method of maturing, with a typical sweetness guarenteed from one sole ingredient added - salt ). As a food Parma Ham, has a high nutritional value accompanied by an excellent digestibility. It is recommended as a starter, second course or refined ingradient for many recipes.
TAGLIATELLE EMILIANE - SPAGHETTI BARILLA (photo 273x328px/20Kb)
The first pasta industries were born in Parma in the second half of the last century, from a traditional family craft. As years went by, the parmesan companies have concentrated on mechanization and on modern technology, and at the same time they have dedicated the highest commitment to the choice of raw materials guaranteeing a product of high quality. It is not a coincidence that Parma's pasta whilst gaining relevent positions in the italian and foreign market, has been able to remain faithful to the refined gastronomical parmesan tradition of good eating.
TUBO SALSA ORTOLINA (photo 213x212px/11Kb)
Parma is the Italian capital (and not only italian) of vegetables preserve. From the beginning of the century up until today, a lot of progress has been made regarding the variety of cultivation, technology, manufacturing techniques and scientific research. The "Parma Quality" has made its name known both in Italy and abroad, and has become synonymous of fine vegetable preserve. Its taste is unmistakable thanks to a balanced contrast of sweet and sour sunstances which enhances the flavour and it goes a long way in the kitchen.
LAMBRUSCO (photo 215x190px/13Kb)
This is a red wine which is common to the whole of Emilia. Curzio Malaparte once wrote that "A good drinker of Lambrusco is not only a proud, warm and generous man, but he is above all free. Therefore what is it, if it isn't Lambrusco that gives the P mesan people that bright, sincere and dominant air; that sparkle in their eyes, that loud voice and tough expression? It is the wine of freedom and of the free man.
MALVASIA (photo 215x190px/13Kb)
A clear, lively white wine of an uncomparable taste, produced in this fertile plain favoured by the gods and certainly loved by Bacco.
NOCINO (photo 204x342px/16Kb)
At the end of any meal, a good small glass of Nocino puts everything right. As its name suggests, Nocino is a liqueur made with walnuts. The walnuts are collected about half way through June (as tradition holds, the precise day is on the 24th of the m th which is St. John's Feast day) when they are still green and far away from being mature. They are cut into pieces and are infused with a large quantity of pure alcohol, adding sugar, cinnamon and cloves, leaving them to marinate.
MUSHROOMS (photo 231x213px/16Kb)
The province of Parma's mushrooms and especially those of Borgotaro, are the best kind that exist: in fact they are exported throughout the whole world. When autumn arrives with its first rainfalls and alternate days which still have warm sun, these t ty fruits of the earth spring out in the chestnut woods, half hidden between the tall ferns, at the foot of the poplar and fir trees. "Porcini" mushrooms are eaten fresh, in oil, or having dried them, they can be used for seasoning rice and pasta and accompany meat dishes.
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