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The Best 10 Restaurants near. Jesse Brown Va Medical Center in Chicago, IL. 1. Horse Thief Hollow. “We come to Horse Thief Hollow often. We love the ambiance and the look of the restaurant. Employees always make you feel welcomed and are always…” more. 2. Nicky’s of Beverly.
- Parmigiano-Reggiano Cheese
- Prosciutto Di Parma
- Cultatello Di Zibello
- Lambrusco
- Torta Frita
- Tortelli Di Erbetta
- Cappelletti
- Malvasia
- Scarpette de San’Ilario
- Gelato
Artisans figured out how to make this superlative cheese 800 years ago, and every generation since then has been wise enough not to tamper with perfection. There are only three ingredients: milk from cows raised in a designated area on local fodder, salt, and calf rennet (a natural bovine enzyme that helps curds form). The milk must be very fresh, ...
Locals will tell you that the sweetness and suppleness of the local cured hams is due to the breezes that float up from Tuscany, softening as they pass through the olive and pine groves in river valleys, drying in the high mountains, and absorbing the perfume of chestnut forests before arriving in Parma. Perhaps this is why the quality of the cured...
Less famous, unattractively preserved in shapeless lumps, and given an unalluring name that means “Little Ass,” cultatello di Zibello is arguably a more delicious cured ham even than prosciutto di Parma. It hails from the nearby town of Zibello, where cold winters and thick fog rolling off the Po River are said to boost its sweetness and fragrance....
Sampling the salty-sweet richness of local cured hams is best done while sipping a wine with a touch of sweetness, a good dose of acidity, and a bit of bold fruit flavor, and among the best of these is the local Lambrusco. Some consider this red wine to be frivolous because it’s frothy, frizzante (slightly sparkling), and designed to be drunk while...
You may find your ham and other salumi served with small, hot squares of fried dough known as torta frita. Originally dusted with sugar and served as a dessert (hence the name, which means “fried cake”) these eventually lost the sugar and gained a pinch more salt to become a staple on family dinner tables and restaurant menus. The region’s most cla...
Every grandmother in Parma can produce, at a moment’s notice, mouthwatering fresh pastas such as tortelli, anolini, and tagliatelle. They say it’s in their DNA, and who are we to question that wisdom? One of the most popular pastas in the region is tortelli di erbetta, a kind of small ravioli filled with ricotta cheese and herbs, topped with burro ...
In Medieval Parma, this little round pasta filled meat and cheese was a luxury only wealthy families could afford. The name means “little hats” and refers to the round, pointed headgear worn by Spanish soldiers when they invaded Italy in the 17 th century. Today cappelletti pasta is a popular favorite, especially during winter, when it’s served in ...
The Venetians found the Malvasia grape on the Greek Islands in the 13th century and brought it back to mainland Europe, where it found its way to northern Italy and was transformed into “the queen of Parma wines.” A vivacious, delicately sparkling white wine, Malvasia is lovely with antipasto or the main meal; its sweeter version is often paired wi...
Legend says that back in the fourth century, Saint Ilario was returning to Franceafter exile in what’s now Turkey when he stopped briefly in Parma. The long walk had left his shoes in tatters, and a kindly cobbler gave him new ones. In the morning the cobbler discovered the old shoes left behind by the saint had turned to gold. Today, Saint Ilario ...
No visit to Parmawould be complete without a taste of gelato. Invented by an Italian chef in the late 17th century, gelato is churned at a slower rate, incorporating less air, so the texture is denser and the flavor richer than other forms of ice cream. Parma is blessed with many excellent artisan gelato shops, but locals identify two as particular...
- Borgo 20. Bistro. A small, simple, and modern establishment in a charming village next to the Baptistery and the Cathedral. The cuisine is contemporary, blending tradition with technique and creativity.
- Brisla. Ristorante. It's a new entry in the Ristoranti d’Italia 2024 guide. Brisla means “crumb” in the Parma dialect, and it is precisely the intimate connection with the territory that Elia Otgianu emphasises, reinterpreting tradition with his youthful sensibility.
- Cocchi. Restaurant. Open since 1925, Cocchi is the restaurant of the Parma bourgeoisie and a faithful guardian of the gastronomic orthodoxy of the “food valley.”
- Cortex Bistrot. Bistro. Another novelty in the guide, it's a modern place to have fun with a skillfully balanced fusion touch. Sant'Ilario 30-month-aged Prosciutto or Anselmo Bocchi's salami accompanied by chutney, wild boar pappardelle “sweetened” with a hint of prunes, snails playfully mingling with shiitake mushrooms, chickpeas, and 'nduja, white chocolate receiving the exotic kiss of mango and coconut.
Jun 28, 2024 · Located on one of the main streets in Parma, Tabarro is a lovely wine bar with outdoor tables and wide variety of wines to choose from. They offer wine by the glass and a selection of cured meats and cheeses to eat. Address: Str. Luigi Carlo Farini, 5/b, 43100 Parma PR, Italy. Phone: +3905211474372.
Dec 15, 2019 · Ristorante Cocchi is a classic Parma restaurant. Paride Cocchi opened the self-named establishment in 1925. His son (Corrado) and grandson (Daniele) have continued the restaurant’s tradition serving classic Parmigiano specialties for the past 50 years at the restaurant’s Oltretorrente location.
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Jan 13, 2020 · So in the menu, near anolini in brodo you find potato gnocchi with codfish and anchovies or unusual coffee tortelli pasta. The rustic pasta e fagioli (pasta with beans) soars with scallops and rosemary. Borgo degli Studi, 9/A, 43122 Parma. +39 0521 231475. www.osteriagattamatta.com.
