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

https://360homeconnect.com/xo9gp4s3cd5 Anyone who’s ever been to Parma knows that there are three things there that you simply can’t miss.

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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.

https://hiddengemsofzambia.com/r1pnsiyku 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.

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http://www.cbpae.org/f458jawied6 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).

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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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