What makes traveling so interesting to me is that each tiny region is proud of their specialties, and can easily explain why their process and style of cooking is FAR superior to the neighboring villages. This is no truer than when experiencing the difference and joyful excellence of both the prosciutto of Parma and the Culatello from Zibello. While hopefully from the photos you'll be able to decide which you prefer, I get ahead of myself...
Departing from the Cancabaia B and B,
we left sweet hosts, Bruno and Simona:
Driving through the countryside, we arrived in Parma and walked around in the heat looking for the famous open air market. What we found was intense heat and some beautiful artwork by Correggio...known locally as having the same skill as Da Vinci.. I'm not so sure...This cupola is an example of his excellent work
Parma also has a nice statue to my namesake... the bald Gary...or Guiseppe Garibaldi
Enough heat...we headed to the only town that is legally allowed to produce the now world famous Culatello....A special way to prepare the same chunk of pig flesh that makes up prosciutto...the town of ZIBELLO
We stopped after checking in, because of our need for lunch...it had been at least 3 hours since our last meal...we found ourselves in the town only 8 km from Zibello, called Bussetto...and guess what...it's the home of Guiseppe Verdi, the most beloved opera writer in all of Italy!
What really blew me away is their local understanding of our most famous bulk wine producer...giving him equal billing on the street ..
What was really cool about this spot is the pizzeria de teatro
and the special spicy oil that exponentially increases the tasty joy! Check this out...Stu, Mark...can I get an amen?
Our bed and Breakfast is in the newly added rooms
of the oldest Culatello producer in the region...since 1897. Just as a tease for you, here is our first taste of Culatello at dinner that night...It is served with a bit of butter...amazing...
Mary Kay was also in the house...I told you this place was famous and old...
Home made pastas, now produced by Miriam, by hand, have been the same for 5 generations...with culatello
with porcini mushrooms...funghi
followed by a yummy dessert of fruits of the fields over vanilla ice cream...
And to ensure the crowds that I haven't lost my hand/eye coordination...this unfortunate soul "bugged" me one too many times during the dessert portion of the meal.
Tomorrow's blog will catch you all up with the process and unique aspects of the culatello production. Until then, ciao bella!
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