Chapter 15 he is from parma

--------------- he is from parma --------------- Operation (Figure 13) Operation (Figure 14) To make friends with an Italian, you should first find out where his or her hometown is. Michele studied biochemical engineering and worked as a researcher at the university. At the same time, he is a huge manga fan and actively publishes manga doujinshi. This is the reason I met him.We hit it off right away, and he warmly invited me to visit his home next time I was in Italy, and asked him where he lived. It was amazing, his home was in Parma. I turned up at his house three months later to meet him—and also for Parma’s world-famous Prosciutto Crudo, and another Italian national treasure from the same region, Parmigiano Reggiano.

Can't wait, on the first afternoon in Parma, I slipped out to find my ham and cheese, and finally broke into a rather noble restaurant, as a reward (?) myself, ate a whole plate of raw meat without cantaloupe. Ham, and Italian ravioli stuffed with asparagus and cheese, 100% satisfying to the chest. To this day, we still strictly adhere to the traditional method of marinating Parmigiana’s characteristic air-dried ham. When the pigs are raised, they drink the whey that is also used to make Parmigiano dry cheese. They eat corn and other natural feeds. The ham must be the hind legs of pigs. The workers spend a whole month "massaging" the salt with nitrate into the meat until the salt completely penetrates into the meat, and then hang it in a ventilated room to dry. 30% reduction, the finished product must be at least 10 to 11 kilograms to be considered qualified.

Only Parma's air-dried raw ham is unique in its stickiness, saltiness, and softness. This is also the result of the local people's respect, love and persistence for traditional ingredients. Of course, I don't value food over friends, but I'm glad I had the opportunity to meet Michele.