What next? Quail eggs’?

10 Jul

If you look on the internet for my hometown, you could learn a lot of things. Just to name a few, that we have one of the oldest university in the world, or that we have a river with the same name that divides the city in two, a football team that gave us lots of satisfaction over the years, that from the bronze age we have witnessed (and sometime beared) the come and going of etruscans, romans, barbarians, franks, french and spaniards. That from them all we have inherited art, music, sculpture, architecture and so on…. That it gave birth (or citizenship) to so many talented artists in many fields (Parmigianino –  Antonio da Correggio Giuseppe Verdi Arturo Toscanini Bernardo Bertolucci Michele Pertusi Lino Ventura Franco Nero Alberto Bevilacqua ).

You could learn also that we have so many companies that work in the food department, such as Barilla, Star and Parmalat and that we hold one of the biggest food trade fair in the world, or that we are home to EFSA. After all, they call us the “italian food valley”….. And that’s the reason for this post. We have two local products that are the envy of the entire world, the Parmesan cheese and Parma ham. For the fourth year the best chef  in Italy and abroad met to marry these two international food treasures with ice-cream……yes, ice-cream. An old but renovated farmhouse hosted the event, and I’m fortunate enough to know the family that runs the establishment………

Here is a glimpse of what the best chef came up with….

Soup with prawns with Parma ham and parmesan&rugula pesto ice-cream (from maybe the best chef in town, Marco Parizzi

Parmesan and orange zest ice-cream with crusty layer of Parma ham and fruits salad

Veggie baklava with Parmesan cheese filling and Parma ham&menthe ice-cream, by the chef of a restaurant in Providence, US

Steamed and fried cod with tomato sauce and Parmesan&Parma ham ice-cream

Mascarpone cream with green&white asparagus, Parma ham, blueberry and black truffles ice-cream by a chef in Shanghai

Angus fillet carpaccio with fried Parmesan ice-cream and balsamic vinegar gelatines by a chef in Oman

Olive oil ice-cream with crusty layers of Parmesan cheese and ham

The most difficult part was to take photos as soon s the dishes were presented, it was hot and the ice-cream was not a fake one, so it melted after a while….and yes, it was difficult not to grab everything as well……the smells of cheese and ham were filling the summer breeze and you just couldn’t ignore it! Luckily there was a buffet after the event and we treat ourselves!

If you want to know more about my hometown, see what I wrote before about it here.


Posted by on July 10, 2013 in Uncategorized


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2 responses to “What next? Quail eggs’?

  1. Shirley Sorbello

    July 10, 2013 at 5:30 pm

    Everything looks so delicious!!

  2. Tracy Bradbury

    July 10, 2013 at 9:05 pm

    Loved reading all about your hometown and all the food looks delicious 😦


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