PARMA FOOD AND WINE.

The beautiful and the good, in Parma and live together. The unique
flavor of the products of excellence in gastronomy Parma marry an area
rich in history, art and traditions. Here, each visit can truly become a
unique experience.
In the provinces of Parma and Reggio Emilia and Modena neighboring focus
today increased production of cured meats such as Prosciutto di Parma,
Culatello Zibello, Salame di Felino, Coppa. Other typical products are
the Parmigiano-Reggiano cheese, pasta and canned vegetables in the
country. But it is Parma, by ancient tradition, to be in the center and
the "capital" undisputed, with the presence of world-class culinary
excellence.

Since Roman times, the hams cured in Parma were wanted and appreciated
in the capital of the empire, in the early Middle Ages the Benedictine
monks had developed the process of production of Parmigiano-Reggiano
cheese, still in use today.
In an area where the cuisine is renowned throughout the world and where,
thanks to this historic tradition, will be hosted on the European Food
Safety Authority (EFSA), the best products are still made today using
traditional methods, controlled in quality and on time of ripening,
according to the slow rhythms of nature.

The vocation of Parma gourmet food and can therefore boast centuries-old
traditions, but it has added technology and innovation with great
balance, so as to make the Parma Italian Food Valley.
Another typical product of the hills of Parma is the famous "Lambrusco".
The wine Lambrusco is a red wine and the grapes used in its composition
are Lambrusco grapes of different varieties. Opening a bottle of
Lambrusco wine is ruby ​​red more or less alive and intense, the aroma
of red fruit with a strong personality and sometimes rich with notes of
raspberry. The mouth appears to be dry or sweet, often with a crisp acidity.

The alcoholic content of this wine is about 10.5 degrees, the ideal
fermentation period is rather short, about a few months, therefore not
suitable for aging.

"Lambrusco-Curzio Malaparte wrote in a nice page entitled" Lambrusco and
freedom "- not only is the wine most partisan in the world, as he said
Filippo Corridoni, but the most generous, the most free, most of all
Italian Italian wines. "
And Paul Monelli, better known glutton and drinker, and that as a good
ex-alpine Modena, wines they will be, thus describes him: "Lambrusco is
a wine that God made: a wine aspretto, lively, bold and lively, great to
brush off the excess fat from the stomach and pickles ... It 's a wine
with low alcohol content, so that he can drink at will without fear that
the fumes go to his head and puts out a freshly poured foam purple that
fades quickly if the wine is genuine. It has a ruby ​​color and
sparkling with the ardor of violets, and indeed is the first virtue that
the assessors are looking in the lambrusco, if it has the purple. "