|Mediterranean cuisine,Emilia Romagna|
With so many kinds of cured ham available in various regions of the Mediterranean, one might wonder what distinguishes the famous Parma Ham from the rest; what qualities justify the crown in its label, and the global fame. The fact is I had doubts myself whether the premium prices of Prosciutto Crudo di Parma are adequate. I used to opt for the less expensive cured hams (...)
(...) With so many truffle gourmet dishes served in fancy restaurants, I was surprised to learn that it is actually best prepared with scrambled eggs. Indeed quite divine! I also experienced the common first taste confusion, uncertain about liking it at the first bite, to find myself seduced by its taste, indeed ‘like a pig’ . And again I reflected, on how the pig sex hormone smelling spice made it to the haute cuisine.
Despite the flare of taste in local cookery, after my few trips to Tuscany I came to a conclusion that it is necessary to plan your dining before you get there. Unlike in other regions of Italy, it is difficult to find good quality, local food just around the corner. You will not be hungry, but if you want to try some of the best of local cuisine, you need to spend more money, and definitely carefully select (...).