Items related to The Cooking of Parma
Synopsis
The province of Parma makes up the western half of Emilia-Romagna, the only region Italians from other places concede has food as good as their own. With its sophisticated city cuisine and the simpler, heartier fare from Val Taro in the heart of the Apennines, Parma offers a deep and varied cooking style. World famous for two glorious products - prosciutto di Parma and Parmigiano-Reggiano cheese - Parma also boasts rice and corn which are turned into endless dishes of risotto and polenta; wild mushrooms, celebrated both fresh and dried; a rich bounty of fresh fruit and vegetables; and superior meats, poultry, game, and freshwater fish.
The area is known for countless culinary achievements such as its delicate filled pastas; savory vegetable tortas; unique minestre, which in Parma are nearly as thick as stews; and bollito misto, the renowned boiled dinner and its traditional condiments that can be traced back to the Etruscans.
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From the Author
Prestigious culinary writing award
14 CONCORSO PER IL PREMIO INTERNAZIONAL DI GIORNALISMO MARIA LUIGIA "DUCHESSESSA di PARMA" 14th International Marie-Luise "Duchess of Parma"Journalist Prize
Richard Camillo Sidoli the author of "The Cooking of Parma" was grated first prize by Parma Alimentare's, 14th International Duchess Marie-Luise Journalism Award. The book was granted the award by a jury of judges in Parma, Italy's food valley, for works published in 1996 and 1997. The jury of judges, from Emilia-Romagna's main food area, chose "The Cooking of Parma" for its authenticity in culture and culinary art. They found the recipes to maintain the real taste of the Italian table-Italy's traditional food.
Parma Alimentare selects the jury of respected Italian culinary analyst, who chose a national (Italian) winner and a foreign winner. The candidates are numerous with the most prestigious mastheads from many countries.
Parma Alimentare is the promotional food board for the food industry of Parma, and a guide to Parma and Italy's culinary art. Their projects are world wide, and their work takes them to various food cultures such as France, Iowa and Beijing China. In Beijing, they worked with four major hotels so they could offer the real taste of the Italian cuisine.
"About this title" may belong to another edition of this title.
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Cooking of Parma
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