10 typical dishes of Parma
Parma and its surroundings represent one of the culinary epicenters of Italy. After all, Emilia is a land located between the lowlands and the first Apennines and that, in the recipes of its tradition, takes the best of the ingredients that the respective climates allow. For everyone, Parma is the city of Parmigiano Reggiano – the most famous cheese in the world – and the homonymous prosciutto, but it’s also the birthplace of other dishes, perhaps more unknown, but equally tasty. Here are some of them.
The torta fritta
In Bologna it’s called crescentina, in Modena it’s the gnocco fritto, in Parma it’s called torta fritta. The recipe, a dough generally based on water, flour and lard (the latter also used to fry it), provides minimal variations between the various provinces of Emilia. However, the mode of consumption is always the same: the torta fritta is served strictly with cold cuts – preferably from the area, such as Parma ham, culatello, coppa – and spreadable cheeses (usually stracchino or gorgonzola) and accompanied with a glass of Lambrusco.
The cold cuts
Parma ham is the king of cold cuts: highly prized and famous all over the world, it stands out in its kind because no additives or preservatives are used for its preparation. Its is an ancient history, which has its roots in Roman times and is mainly concentrated in the area of Langhirano, not far from the Via Emilia. In the so-called "prosciuttifici” (ham factories) of the area the product is salted, seasoned, covered with lard (animal fat) and left to mature for a long time, at least for 12 months. The result is a ham with a delicate taste, which goes well with the sweetness of the melon and the intense flavor of the meat.
In the area of Parma are also produced the coppa, the precious culatello di Zibello and the salami from Felino.
The Parmigiano Reggiano cheese
Parmigiano Reggiano is probably the most famous cheese in the world. Produced in Parma’s cheese dairies, as it happens with ham, the Parmigiano cheeses are left to season for a long time, reaching even 72 months of rest. Each shape is identified with a plaque and a code, a sort of identity card designed to protect the origin of this precious and valuable ingredient, which in its preparation requires, in addition to huge amounts of cow’s milk (about 550 liters for a single shape) a maniacal precision to perfect its manufacturing.
The anolini
As in the case of torta fritta, anolini are a recipe that is very reminiscent of the Bolognese and Modenese tortellini, the Cremonese marubini and the Reggio Emilian cappelletti. Ancient dish in which egg pasta is stuffed with beef stew and cooked in a beef or capon broth, its shape is more circular than other regional versions and resembles that of a disk. In Parma, the anolini in broth are the dish of Sunday, the comfort food par excellence, a recipe that tastes like home and shared traditions.
The cavàl pist
What to eat in Parma? Absolutely the cavàl pist! Literally "horse pesto", the cavàl pist is minced horse meat served raw and seasoned with salt, pepper and oil or lemon. A sort of tartare that in Parma is eaten strictly on Saturday, accompanied by pickled vegetables or, in its street food version, inside a sandwich.
The rose of Parma
The rose of Parma is a renowned specialty in the city, a roast veal prepared with the typical ingredients of the area: Parma ham, Parmigiano Reggiano and Lambrusco. The meat, stuffed and rolled with a string, is cooked in a pot with the wine and, once cut into slices, it remembers a rose in the appearance of its heart, which must remain rare. The recipe combines and celebrates the three key elements of Parmesan cuisine, is characterized by the juicy texture of the meat and, like many of the traditional dishes, must of course be accompanied by a glass of Lambrusco.
The tagliolini with the culatello of Zibello
Another dish that combines the famous ingredients of the city, the tagliolino with culatello recipe sees this thin pasta garnished with culatello, crunched in a pan with butter and sage, and an abundant sprinkling of Parmesan, also used in the creaming of the tagliolino. Simple dish, perhaps, but with an intense and unmistakable flavor.
The tripe Parma-style
Tripe is a typical recipe of poor cuisine that belongs to different Italian traditions. The Parma version wants it cooked in a pan with a sautéed onion and tomato sauce, and includes the addition of the city ingredient in its seasoning, based on grated Parmigiano Reggiano. A unique and abundant dish, especially if accompanied by warm bread croutons.
The tortelli
As it happens in many cuisines of the area, tortelli are also a key recipe in Parma. The most famous are those with herbs, made from egg pasta, stuffed with chard or spinach, ricotta, nutmeg, egg and (of course) Parmigiano Reggiano, and served with a seasoning of butter, sage and Parmesan. However, the tortel dols, the sweet tortelli of Colorno (a city in Parma area), stuffed with grape must and mustard and served with butter and Parmesan cheese, are also worth a mention.
The spongata
Typical cake of the area of Parma, Modena, Piacenza, Reggio Emilia and surroundings, spongata is a recipe usually associated with the Christmas holidays, but also consumed during the rest of the year. Its preparation consists of a dough similar to the brisée filled with honey, breadcrumbs, amaretti, almonds, walnuts, pine nuts, raisins and candied fruit and spices. The result is a light tart whose interior is a triumph of dried fruit and sweetness, perfect to conclude the culinary journey among Parmesan specialties.
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