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 (...)
While the scientists expand on the benefits of the Mediterranean diet, its recommendations do not fully reflect the actual practices in the traditional Mediterranean kitchens. The Mediterranean cuisine, though seemingly cohesive, is highly regionalized and the Mediterranean cookeries vary between respective areas, thus demonstrating significant differences in dietary habits.
(...) This delightful cheese is omnipresent in Tuscany, and the local markets astound with variety of kinds and flavors. The local producers, while sticking to the Il Pecorino Toscano D.O.P. specifications, get carried away with creativity, wrapping the cheese in straw, or variety of grains and nuts, to enhance the very distinct taste (...)