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Article: A Masterpiece of Cheese - Prized by cheese lovers as one of the world's greatest, parmigiano-reggiano is also one of the most versatile in the kitchen.
- Article from:
- The World and I
- Article date:
- September 1, 2000
- Author:
CopyrightCOPYRIGHT 2000 News World Communications, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The stars of Parma's many charms also rank at the top of the Italian cuisine: Parmigiano-Reggiano, the genuine Parmesan cheese, and prosciutto di Parma, the Parma ham that even pleases the French, who call it "jambon de Parme." This ham and this cheese are luxuries here in America, but in Italy they are staples.
Some people say it is the very air around Parma that makes both products so superior. Certainly the temperature--the hot summers and the not-too-cold winters--are important in the aging process.
"Remember," a friend told me, "that the Parmigiano-Reggiano and prosciutto are best when eaten in Parma. You can slice prosciutto in Parma and take it to ...