Cooking of Parma

By Richard C. Sidoli

Book Overview

The province of Parma makes up the western half of Emilia-Romagna, the only region Italians from other places concede has food as good as their own. With its sophisticated city cuisine and the simpler, heartier fare from Val Taro in the heart of the Apennines, Parma offers a deep and varied cooking style. World famous for two glorious products - prosciutto di Parma and Parmigiano-Reggiano cheese - Parma also boasts rice and corn which are turned into endless dishes of risotto and polenta; wild mushrooms, celebrated both fresh and dried; a rich bounty of fresh fruit and vegetables; and superior meats, poultry, game, and freshwater fish. The area is known for countless culinary achievements such as its delicate filled pastas; savory vegetable tortas; unique minestre, which in Parma are nearly as thick as stews; and bollito misto, the renowned boiled dinner and its traditional condiments that can be traced back to the Etruscans.

• Format: Hardcover
• Language: English
• ISBN: 0847819264
• ISBN13: 9780847819263
• Release Date: November 1996
• Publisher: Rizzoli
• Length: 224 Pages
• Weight: 2.23 lbs.
• Dimensions: 10.0" x 0.8" x 8.0"

Customer Reviews

The Cooking of Parma

I had an instant flash of recognition when I picked up this book -- these were truly the recipes that I watched my grandmother and aunts make when I was a child . Someone wanted anulin in brodo? It was whipped up in an afternoon. Polenta was a staple, as was risotto, cotechino a treat, torta di patate a favorite snack food (something my children love as well, as I worked by trial and error to recreate it), pegai the food of the gods. I had despaired of ever getting my mother to show me how to make these things and feared many of them would die off with her -- then voila, Richard Sidoli's book with everything in it! These recipes are not necessarily fast or simple to prepare (of course some are, particularly the vegetables), but so marvelously full of flavor and authentic. The list of ingredients is rarely long, but freshness is essential. These dishes bear little resemblance to what most Americans view as Italian food, even northern Italian food, but they reflect an extraodinary elevation of the simple into the sublime.

Surprising how simple & easy everything was to prepare!!!

I'm an Italian and this brought home all the wonderful aroama's & flavors I was brought up on, but never had I known how easy it was to prepare until, after buying this book, I found the reasons why my parents served Italian food almost daily in our household. Thank you Chef Ricci!!!

easy preparation, menu ideas

I found the recipes easy to follow. And the serving suggestions made it easy to serve a complete dinner. I also enjoyed the authors memories and decriptions of his family in Italy and Italian life.

Captures the soul of Parma

As a 1st generation Italian America I can remember sitting in my grandmother's and mymother's kitchen watching them cook the dishes described within. This book captures the essence of the magic that goes beyond food and into a state of mind, relaxing and full of good cheer.

Great food and easy guidelines for complete meals

Mr. Sidoli has revealed for us secrets that lay hidden for centuries in the mountains of northern Italy. A taste of just one dish makes the book worthwhile. Better still, he has made our life easy with a list of suggested and classic menus. Plus, with dishes which range from antipasti to meats to fish to vegetables and even desserts, there is something in this book for everyone. Mr. Sidoli, thanks for make the pleasure of such good food available to people's lives