Chef David's Culinary Tour: Day Nine

Parma is Beautiful!  

 If anyone wants an easy place to visit in Parma, I highly recommend this place. Our hosts at the B&B Cancabaia are wonderful and serve as excellent guides to point you in the right direction for great
restaurants and things to do. Our breakfast consisted of homemade yogurt (made from the Parmesan cow's milk) and bread with homemade butter.

We then left for a town called Quinzano where we toured a Parma Ham (prosciutto) factory. It was a really cool tour and it was amazing to see and smell all that ham! There we learned how they cure and age the ham, how they mark the product for quality, and how they test the ham to make sure it's a
quality product.

For dinner we ate at Veichio Mulino in a small town called Lesignano. The restaurant is also a mill for making ground corn for corn meal and polenta. They mill the corn the traditional way, using the water from the river that runs under the restaurant. There we ate wonderful asparagus tortellis, a mixed grill platter, and an orange-infused white chocolate tiramisu. In Italy, it is apparently OK to serve pork medium, something I've never had before.

Tomorrow we are going to take a tour of a Parmesan Cheese production and aging area, as well as a balsamic producer.

Best,

David