In a month full of food-related events, it is difficult to remove the role of capital from Parma: not only for the specialized exhibition Food but for the Gastronomic September, an event that has now become a late summer classic and celebrates the greedy soul of a city, the first in Italy to obtain (in 2015, then it was Alba’s turn) the title of Unesco Creative City of Gastronomy. Otherwise to Sunday 26 September, through a series of events and initiatives, the most representative supply chains of Parma Food Valley: the Dop Parmigiano Reggiano and Parma Ham, pasta, tomato, milk and anchovies. A complicated and meritorious operation, the result of a project with a choral nature, where the alliance between institutions, protection consortia, food companies and the world of catering works. The promoters are the Municipality of Parma and the Parma Unesco Creative City of Gastronomy Foundation.
The program – visible entirely on the official website – is very rich in talk shows, presentations, show cooking, tastings and guided tours. A nice novelty are «The Tuesdays of Le Signore del Gusto “, curated by Parma Quality Restaurants, to emphasize female catering, with the spotlight on the kitchen and the dining room in pink. In particular, foodies arriving in Parma will have the opportunity to discover the secrets of the production of two PDO products: the Parma Ham PDO, protagonist of the homonymous Festival in Langhirano (from 10 to 12 September), with the ham factories that open their doors to fans on that weekend and the Parmigiano Reggiano DOP, with the Dairy Open weekend (11 and 12 September) promoted by the Consortium which allows you to visit the world of the King of Cheeses, meeting the cheesemakers and buying the product directly from the dairy.
But for us the best of Gastronomic September – between a long walk in the historic center and art exhibitions – is that you can happily dedicate yourself to the joys of the palate. The summa is composed from typical cured meats (Culatello di Zibello, Parma Ham, Felino Salami, Shoulder of San Secondo, Coppa di Parma …) to combine with fried pie; i tortelli with herbs – here the subject of eternal discussions on the nuances to achieve them – and the anolini; the mixed boiled meat and stew; the Maria Luigia cake and sweet tortelli obviously preceded by some flake of Parmigiano Reggiano, if aged even better.
In our gallery, a selection of restaurants where you will have a great time.
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
