![]() A combination of salt, mountain air, and about 10 to 12 months of curing time produces a delicate, delicious meat. The left-over whey from the cheese process is fed to the pigs that are destined to become the prized Prosciutto di Parma, which gives the ham its distinctive creamy flavor. The wheels are aged for a minimum of 12 months before heading off to markets around the world. Parmigiano Reggiano is the king of grating cheeses, used to top pasta dishes far and wide, but it can also be paired with a good glass of wine. The town is a Mecca for foodies– its name is synonymous with two supreme Italian food products-Parmigiano cheese and Prosciutto di Parma. Parma is considered the country’s epicenter of cuisine. So with these points in mind, here are four destinations where you are sure to find an authentic taste of Italy. Whereas in the small towns and countryside, they adhere more closely to authentic, traditional dishes, and use local produce. In his opinion, things get “watered down” and chefs in Rome, Florence, and Venice will follow trends. ![]() His second food truth is this: You don’t eat well in the tourist cities. He asks the baristas or the people on the street. (Makes sense, right?) He never checks a guidebook when looking for somewhere to eat in a new destination. If you want to know where the locals eat, well…ask a local. One is: If you want to know where tourists eat, ask a tourist. ![]() He is passionate about food from every region of Italy and has a couple of food mottos he adheres to. I have a friend from Rome who is a retired chef.
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