Parma time

City of Parma, unlike many other European cities were set unknown. He really did not need. Some resort only has this area, but rest assured: photos of the beach, felt the wall of the shock. Parma - is another matter. The story here does not struggle with modernity, and with it comes hand in hand. This is one of the most striking examples. Cathedral, burst into a fit of inexplicable hatred of Napoleon recovers, not in its place erected a source, the repetition of the exact form of the old basilica, but where were the pillars, trees planted. The fine and postmodern play, enjoy it. Those who do not understand - just admire the fountain. Above the Piazza Duomo, the Baptistery is a tower, that is, baptism, and inside, he did not like from the outside - much broader. Built in the fourteenth century, was built over a hundred years, and architectural styles that develop slowly in the architecture of the time in Italy, was mentioned in one after another, until the beginning of the late Gothic period. Carved marble Baptistery Baptistery a piece of marble and is large enough to be baptized by him and become adults. Well, thank God, and have done so far. The paintings are also similar to the classic Italian Byzantine, remember the days of the unity of Eastern and Western churches. But it is the charm of the architecture and depletion of the museums of Parma. And the hearts of connoisseurs of gastronomy can not remain silent, even the mere mention of it. It produces at least two of the largest Italian specialties - prosciutto and Parmesan cheese. Brawn is Mirei if not to offend the French. They have a lot of cheese, but are usually - but take, eat. But without the parmesan cheese - in Italy is called "Parmigiano Reggiano" - that half of the dishes do not even have to cook. These two pillars of Italian and international cuisine. It is good that the world does not believe the deficit. What steps are taken to Parma for this, we have learned to visit a traditional cheese. A common feature of all traditional cheeses (including those where they make cheese), milk is transported in a very short distance. Obviously, this is the easiest and most effective in controlling raw materials. If year after year, to greet with their supplier of milk in hand, is unlikely to suddenly wrong. From the technological point of view that milk and cheese that almost the same place, ensuring a high quality product, not coercion. However, there are certain rules, and even enshrined in law. For example, a cow, whose milk for cooking, parmesan cheese, fresh and preserved foods such as grass, hay or alfalfa. No hormones and other magical bubbles. Of course, this is affecting the price. And the quality. The taste of Parmigiano Reggiano, both crude and refined. How would you describe exactly? One can only say how to get the flavor. The secret, do not use what is protected, low-fat milk. The milk was poured into large vats and allowed to stand overnight. In the morning remove, podkisshie light cream (which tend to prepare the mascarpone) and skimmed milk mixed with an equal amount of fresh milk. The mixture is poured into conical vessels of brass, and simmer. Easier said than done. Rather heavy, monotonous, tedious work that requires constant attention. The resulting state quark as a monitor for a small child. The mixture is stirred from time to time, it is too early to break the curd into pieces without mercy. When a group of ready recognized, taken with a piece of ordinary cotton cloth, drain, and sent to bathe in the baths of brine. Then, the finished cheese in the pantry shelves and placed on the left to mature. The maturation can take up to four years. And all the time, Parmigiano Reggiano is rubbed, (which makes the machine) and check (and it is - people). From time to time determined by the representatives of the consortium of the warehouse, quality control, armed with special hammers, taking advantage of their cheeses and what they will be well served. Often, one or the other terms of parmesan warehouse and retail bank, where it will be cheap enough. He has nowhere else to go. The cheese course has all the features claimed, but in its infancy. The flavor is a fool. At the same time also an inexpensive cooking cheese. However, the cheese is matured for four years - an aristocracy of real cheese. Served him well with champagne. But each cheese, Parmigiano Reggiano must be in the Champagne, and not vice versa. SbokuItaliya crown for some time ceased to be a monarchy. The only place where you can see here the royal crown - Page Parma ham. In Russia, Parma ham "Prosciutto di Parma" something familiar. At least in the catering sector is a similar product, can not keep up with him, and at least one decent Hamon. I do not, as in other Russian cities, but in Moscow, is the love of ham. The flavor of Parma ham is usually described as a critique of the typical wine. Very often functions as "fat", "full", "silky". The funny thing is that these words, in an annex to the wine-sounds a bit exaggerated, in the case of hams get the nail. Yes, Parma ham, how to say. Why to do in Parma? But to do this because a lot has happened. He began the production of Parma inimitable climate. This unique air, very dry and very cold - blowing in the fact of the Apennines all the time the winds. And the air is ideal for slow drying of hams. Initially focused exclusively on the production of Parma ham of the year. Now, all these climate changes are propagated: simply transported to a cabinet of ham to another, and then - in a room with normal storage conditions. The risk of foreign influence in the maturation process is minimized, and the process has become almost commonplace. The technology is getting smarter, and it appears that will soon replace humans entirely. Strictly speaking, did not agree with anyone. The man took in this case, some of the honorable: accounting, control and cooking. In 1963, a consortium of Parma ham, then moved to 23 producers, worried that the image of the product. Now is the 189th The main job of the inspectors of the consortium - to ensure better that the fascination for new technologies that are not in conflict with the traditional character of production. For clarity, can give an example: no matter which turns the mill wheel, a donkey, wind or electric motor - the grain should be corrected now. The same with the ham. As hams are transported out of the fridge in the refrigerator, nobody cares. But now, was observed for the temperature difference information. And the deprivation of the rights of producers producing no sound. Strong and Parma ham is very traditional. Everyone knows that the best that exists with the melon. But Italians are tired already of the order. Imagine, every day. They come with different combinations. First, with fresh figs. In addition, the hams are invited to participate in the bulb, to submit, thin sliced kiwi, pineapple, and papaya. I would add that in this case, it is important not to overdo it with the filling. Remember it is the main characters - ham. Tasty chastnostiKrome famous Parma ham is produced in another, perhaps a dozen at least in meats and sausages, sausages and other interesting. It bacon - bacon, without the Parma do not think cooking spaghetti carbonara. Dzibello Kulatello sea - kitchen, especially pork, is only a few farms, located on the banks of the Po, and is definitely worth buying - Tues kulatello dzibello exported, but outside of Parma, you will be sure to pay all other funds. Parma, mortadella excellent - not the number of species, despite the external similarity with sausages from our doctor, none of them has nothing to do with it. And coppa, salami and fochetto a constellation of different ages. If you are in Parma, here's a tip: do not spend all their money on clothes (fashion boutiques in this city, as in other parts of Italy, so even if they do not disappear, while the prices are very reasonable, with the example, in Milan or Rome), leave a little food - nothing to do with you will not find anywhere else. Of course, not all meat dishes. It is known that all cities in Italy, proud of his pasta and Parma is no exception. The world has always obsessed with the masterpieces of the conservation of Parma - Parma anchovies harder to find, not to mention the countless jars of canned vegetables with great ingenuity, to say that no person in any business, and. It has even appointed their own mushrooms, "Borgotaro". In general, a normal tourist, leaving Parma, is at least semi-circle of Parmigiano Reggiano under his arm, a bouquet of salami in his hand, ie kulatello dzibello teeth. If this is not - and there's a bottle of olive oil in the region, a few bottles of cheap but lovely "Lambrusco" (if you know - red, dry wine, sparkling) and all the different types of canned food. And the cookies. And the anticipation of imminent charges for excess baggage at the airport, which is justified only in rare occasions, the border guards surprised the tourists with local understanding. I must say that the witnesses are very rarely found in Moscow. Even before his people hostile aircraft. Food along the way. Restorer