Parma Ham Festival: 16th year, tastings, exhibitions, concerts and lots of fun

The Parma Ham Festival, now in its 16th year, will be in town and in generic cialis 5mg the whole province from 6th to 22nd September with many gastronomic and cultural events and lots of good music. There will therefore be an extra week to pay homage to a product of Italian agri-food excellence, recognized and prized all over the world as being synonymous with quality.

The 2013 Festival, coordinated once again by Fiere di Parma, takes on a different meaning because the Ducal Crown of Parma Ham is celebrating its 50th anniversary: 50 years of history that will also be celebrated during the festival with some initiatives that will once again help to promote and valorize Parma Ham. In particular, at the Portici del Grano, throughout the whole of September, Parma will host an exhibition made of images, documents and other materials to tell the story of all the families of the producers who have made Parma Ham famous and who continue to dedicate themselves to their work with the same passion of long ago.

What better occasion than the Festival to involve the catering sector of Parma and its province? 50 for Parma Ham is the activity that will have 50 restaurants creating dedicated menus based on Parma Ham and also playing with the number “50”. There will also be an on-line competition for restaurateurs and their customers.

One of the more traditional activities, Finestre Aperte (“Open Doors”), remains the attractive force of the festival. An extra week this year to see the production process and breathe the fragrances of the Parma Ham “cathedrals”. Tourists and enthusiasts can rely on a free bus shuttle service (for info: IAT Comune di Parma, tel. +39 0521 218889; that will take them to the production area.

Then the city centre will be animated by a ham shop that will allow all citizens and tourists to taste the sweet Parma Ham outdoors in the splendid surroundings of the historic centre. This year too, as usual, the Consortium will welcome a group of journalists from all over the world for a training tour to gain knowledge about Parma Ham and its territory.

The other municipalities involved will also develop specific initiatives for the Parma hills: sports activities, stands with local culinary excellences, tastings, the traditional slicing competition and plenty of music, such as for example the concert of Elio e le storie tese and Fedez in Langhirano or the concerts organized in Collecchio in Piazza Repubblica or the Concerti a Corte show, in Talignano di Sala Baganza.

Of the numerous excursions in contact with nature, we should mention the Salti del Diavolo (devil’s jumps), a spectacular sedimentary formation of huddled rock needles and walls on the way to Berceto; for culture, there is the Fondazione Magnani Rocca, in Mamiano di Traversetolo, the Romanesque parish church of San Biagio in Talignano and the Castello Pallavicino of Varano de’ Melegari.

Also not to be missed is a visit to the Museo del Prosciutto e dei Salumi di Parma (Parma Ham and Salami Museum), in the ancient Foro Boario of Langhirano, and also – throughout the whole area – Parma Ham tastings accompanied by the best wines.

The official inauguration of the 16th Festival, will take place on Friday, 6th September at 18:30 in Langhirano, in Piazza Ferrari, and will be preceded by a conference organized in the Teatro Aurora Cinema by the Fondazione Andrea Borri entitled Stelle, strisce e…fette (Stars, stripes and…slices). 1988-2013: 25 years of Parma Ham’s presence in the United States that will tell the story of Parma Ham’s arrival in the United States, thanks to the contribution of Andrea Borri.

The opening press conference will be held on Wednesday, 4th September in the Province at 10:30 where the programme of events will be presented.


This year too, the Parma Ham Festival will take place over the same days as the Camper Show scheduled at the Fiere di Parma from 14th to 22nd September where the Info Festival Point stand will be set up to provide information on the programme of initiatives of the Municipalities, “Finestre Aperte” and the bus shuttle service.

You can also follow the Festival on

Parma Ham with Montasio, chicory and anchovy salad

  • 70 g Parma Ham
  • 200 g Montasio cheese
  • 300 g young chicory
  • 16 anchovies in oil
  • 1 clove of garlic
  • extra virgin olive oil

Remove any tough outer leaves of the chicory, wash the remaining leaves and put to soak in cold water for at least half an hour. In the meantime, remove the rind and dice the Montasio. Heat two tablespoons of olive oil in a small non-stick pan and fry the peeled clove of garlic until it turns golden. Remove the garlic and add the anchovy fillets, frying them gently for a couple of minutes. Drain the chicory, dry it thoroughly and then chop it.

Presentation: divide the Parma Ham and the diced Montasio between the plates, then add the chicory and dress it with the anchovies in the oil. No salt required.

Parma Ham with Montasio, chicory and anchovy salad

Parma Ham with Montasio, chicory and anchovy salad


Prosciutto di San Daniele and Parma Ham in NY in the contemporary centre of food and wine

There’s big news for fans of Prosciutto di San Daniele and Parma Ham in the Big Apple, and indeed for all New Yorkers who love Italy’s much sought-after dry-cured hams. MA&GIA – osteria italiana opened in New York in December.

Situated opposite the Flat Iron Building, at No 1 Madison Avenue, MA&GIA is the perfect place for savouring the best Italian dry-cured hams washed down with fine wine chosen from the extensive wine list. The restaurant extends across 250 metres, designed with meticulous attention to detail by the Italian architectural firm BAM STUDIO. It offers New Yorkers the quality and atmosphere of a contemporary, typically Italian osteria, at a reasonable price.

Gourmets will be able to rediscover the genuine taste of Prosciutto di San Daniele aged for different periods of time and the delicate flavour of Parma Ham, as well as to savour the rosemary, truffle and smoked flavours of the cooked hams.

MA&GIA – osteria italiana

MA&GIA – osteria italiana

These and other Italian specialities, including typical cold meats such as mortadella and bresaola and tasty cheeses including Grana Padano, Burrata and other regional cheeses, can be enjoyed together with a full-bodied Cabernet for example, or maybe an intense Merlot, or a velvety Nebbiolo or a pleasant Chardonnay from Italian and American estates owned by the best wineries.

Don’t miss out… and don’t let even a slice go to waste!

Magia NY

27 East 23rd Street New York

NY 10010


Piada-pizza with Parma Ham, stracchino and rocket

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Piada-pizza with Parma Ham, stracchino and rocket

  • 4 medium piadine (Italian flatbread)
  • 70 g Parma Ham
  • 500 g stracchino cheese
  • 100 g rocket
  • extra virgin olive oil
  • salt (optional)
Piada-pizza with Parma Ham, stracchino and rocket

Piada-pizza with Parma Ham, stracchino and rocket







Preheat the oven to 180°C. Place the piadine on a baking tray. Cut the stracchino into small pieces and divide it between the piadine. Heat in the oven for 5 minutes. In the meantime, wash the rocket, trim any long stalks and dry thoroughly. Place the piadine on individual plates, sprinkle over the rocket and season with a drizzle of olive oil. Add salt only if required and top with the Parma Ham. Serve immediately.

San Daniele and Parma at Winter Fancy Food Show 2012

The Prosciutto di San Daniele and Parma Ham Consortia will be present at the Winter Fancy Food Show in San Francisco.

The Fancy Food Show is one of the most important international events in the food sector, attracting exhibitors and professionals from all over the world and giving them the chance to come together in order to establish commercial alliances and new business opportunities, whilst giving producers access to the complex North American market.

Fancy Food

Fancy Food

From 15 to 17 January, the two Consortia will be present at the Moscone Center in the Italian Pavilion organised by the Italian Trade Commission (ICE – Istituto nazionale per il Commercio Estero), together with the consortia of other equally prestigious Italian foods: the cheeses Grana Padano, Parmigiano-Reggiano and Montasio.

The presence of these Italian PDO (Protected Designation of Origin) products is part of a wider reaching project entitled Legends from Europe, which was presented at the Summer Fancy Food Show, held in Washington in July last year. This is a three-year promotional campaign, funded by the European Union, which aims to “celebrate the legendary quality, tradition and taste” of five outstanding, traditional Italian delicacies: Prosciutto di San Daniele, Parma Ham, Parmigiano-Reggiano, Montasio and Grana Padano.

The campaign also aims to increase awareness of these Italian PDO products in the United States and to inform consumers, delicatessens and catering experts about the importance and meaning of this quality mark.