Gambero Rosso: April's Issue digest discussion

[Craig Camp]

Many thanks to Alberto for all the work and useful information!

[MiguelCardoso]

Seconded! Only those who've actually gone through the labours of writing a thorough synopsis or summary know how difficult it is. Yours, Alberto, was perfect. Many thanks!

[albiston]

Thanks to both of you for the compliments.

I'd just like to add that if anyone has some interest in a particular article I would be happy to provide further info, work duties and time permitting.

[pedalaforte]

Yes, great job. I am interested in more information about the Parma eating spots.

I embarrassed to say that we'll only be passing through Parma on our last day on the way to airport home. But we have about 8 hours to kill somewhere, and I though Parma sounded like a unique, old, not huge stopping-off point.

Does the article give any "have to's" you might pass along?

Cheers

[albiston]

pedalaforte,

the article gives a few tips for eating out and food-related shopping. In both cases the focus is the typical salumi and stuffed pastas.

Good food-souveniers could be some special salumi like culatello (cured pork buttock, the king of Parmesan salumi), spalla cruda e cotta (dry-cured and baked pork shoulder), the different local salami and clearly some good Parmigiano Reggiano (look for different ripening ages, from 24 to 48 months, and the so called "mountain" Parmigiano).

A few addresses whose description in the article sound interesting:

Specialita' di Parma (via Farini 9)

Pasini (s.da Repubblica 83)

Casa del Formaggio (via N. Bixio 106)

Restaurants specialise mainly in traditional local cooking. So lots of salumi as antipasti, stuffed pastas (tortelli and co) and selection of bolliti (boiled meats).

Some eating palces that have a good reputation:

Cocchi, restaurant of the Hotel Danieli (via Gramsci 16a), very appreiated by locals with a good wine choice and corresponding proces.

Sorelle Picchi (via Farini 27) a famous salumeria and rosticceria (take away) serving all the local classics and with a few tables available at the back.

Hope you have a nice time!

[pedalaforte]

Grazie, Alberto. You are kind to do this for me.

I will bring your list with me on my trip -- and put it to good use.

Cheers