30 WAYS WITH PARMA HAM - 32 chefs from Parma celebrate the King of Hams

19.12.05

Presenting a new book of Recipes by the Parma Ham Consortium in partnership with Ascom Parma and Parma Restaurants Quality Club.
 "30 ways to express Parma": is a collection of recipes to celebrate Prosciutto di Parma, one of the best-known and appreciated PDO products in the world. Parma pays homage to Parma: the best chefs from Parma indulge their fantasies in the kitchen to honour the King of Hams.
 Parma Ham is a real pleasure for connoisseurs: by using traditional processing methods and the use of ideal natural surroundings in which to mature it, a delicate flavour is developed together with its unique and famous sweetness.
A pleasure to be discovered slowly and with care.  An exclusive product that deserves to be handled with kid gloves to keep its precious flavour intact.
Excellent on its own and perfect as a distinct and valuable ingredient; it can add personality to any kind of dish whether it is simple, elaborate, traditional or creative. 
However Parma isn't just about flavor, it's also synonymous with genuineness and lightness, a concentrated mix of energy and health: low in fat, high in mineral salts, easily-digested protein and packed full of vitamins.  Characteristics that make it unique. The Consortium's Ducal Crown is an award to the commitment and efforts of its producers.
The chefs from Parma have paid tribute to it by suggesting traditional dishes and creative recipes, even using it as an ingredient for dessert.
A book to be browsed through and kept; so precious that it can't be bought in bookshops. Ask for it in the 32 restaurants in the Province of Parma that have participated in its production, or visit the recipe area on the website www.prosciuttodiparma.com.
 Guaranteeing it are the Parma Ham Consortium and the Parma Restaurants Quality Club, a trade-mark set up as a quality seal for restaurants in Parma with the aim of guaranteeing high quality standards to the consumer regarding the preparation of traditional dishes from Parma and the quality of the ingredients used, so as to maintain their original characteristics as tradition demands.
THE RESTAURANTS THAT ARE INVOLVED:
 Ristorante "al Tramezzo"
Ristorante "Cocchi"
"Trattoria del Tribunale"
Trattoria "Santa Chiara"
Osteria "del Gesso"
Ristorante "Trattoria del Ducato"
Trattoria "IL CORTILE"
Osteria "I Tre Porcellini"
Trattoria "Antichi Sapori"
Ristorante "Cherubino"
Ristorante "Santa Croce"
Ristorante "Angiol d'Or"
Ristorante "Il Trovatore"
Ristorante "La Greppia"
"Antica Hostaria Tre Ville"
Ristorante "Al Cavallino Bianco"
Trattoria "Al Vèdel"
Ristorante "I Tri Siochètt"
Ristorante "Romani"
Ristorante "Villa Maria Luigia - Ceci"
Trattoria "La porta di Felino"
Ristorante "Gelmino" di Bacchi Gelmino
Trattoria "Da Romeo"
Ristorante "I Pifferi"
Ristorante "Aquila Romana"
"Locanda della Moiana"
Ristorante "Vecchia Fucina"
Ristorante "A la Maison"
Locanda - Trattoria  "Stella d'oro"
"Locanda del lupo"
Trattoria "Del Cacciatore"
Trattoria "Nonna Bianca"
All the above restaurants are members of the PARMA RESTAURANTS QUALITY CLUB
(For further information visit* www.parmaincoming.it/club.htm )
 
 
To receive high-resolution photos of the recipes send an email to: ufficiostampa@prosciuttodiparma.com

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