Saturday, February 15, 2020

Parma’s Third Claim to Culinary Fame

Our third and final stop of the morning with Laura Panella was a modern meat producing facility.

While we can’t import meat products into the US (Brian was secretly relieved), we enjoyed the tour as well as the delicious lunch served in their attached restaurant and retail sales shop.

Prosciutto, Parma Ham, and Culatello come out of this aging  room.

What emerges is the pride of Parma.

Lunch was excellent, and the antipasto featured the local products.

The sparkling wine and surprise pasta course made us ready for a nap.

But first it was a drive to the Parma train station, a fond farewell to Laura Panella, and a train to catch to Bologna, and from there to Firenze (Florence to us).

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