The Parma sine qua non: Prosciutto, Parmigiano Reggiano, and Ceci Lambrusco

Parma just wouldn’t be the same if it weren’t for the ubiquitous Prosciutto, Parmigiano, and Ceci Lambrusco

Anyone who’s ever been to Parma knows that there are three things there that you simply can’t miss.

The first is Prosciutto di Parma, one of the city’s most recognizable food products and exports and one of the greatest delicacies in the world today.

The second is Parmigiano Reggiano, one of the world’s greatest expressions of terroir, a cheese that can (literally) only be produced there thanks to the totally unique combination of climate, soil, topography, and exposure.

And the third is Ceci Lambrusco: No matter where you go in the city, you will find Ceci Lambrusco on the shelves of the gourmet food shops (side-by-side with the Prosciutto and Parmigiano), and you will find it served in the restaurants and cafés (what the Italians call bars).

It is the wine of Parma. And the city — one of the world’s greatest culinary capitals — just wouldn’t the same if not for this beloved wine, which pairs so beautifully with the other two elements in the Parma triptych.

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Data pubblicazione: 21MAR
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Post Author: DoBianchi

Keeping the (English-speaking) world safe for Lambrusco and a couple of microtexans and their beautiful mother.

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