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  2. Parma - Wikipedia

    en.wikipedia.org/wiki/Parma

    Parma (Italian: ⓘ; Parmigiano: Pärma [ˈpɛːʁmɐ]) is a city in the northern Italian region of Emilia-Romagna known for its architecture, music, art, prosciutto (ham), cheese and surrounding countryside. With a population of 198,292 inhabitants, Parma is the second most populous city in Emilia-Romagna after Bologna, the region's capital.

  3. Prosciutto - Wikipedia

    en.wikipedia.org/wiki/Prosciutto

    Next, it is washed several times to remove the salt and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The time this takes varies, depending on the local climate and size of the ham.

  4. Parma ham is one of Italy’s tastiest exports. Now it ... - AOL

    www.aol.com/parma-ham-one-italy-tastiest...

    Parma ham is salted twice, grease-sealed with a lard and salt mixture, and then left to cure in climate-controlled rooms. When possible, curing room windows are left open to let in the clean local ...

  5. Category:History of Parma - Wikipedia

    en.wikipedia.org/wiki/Category:History_of_Parma

    Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more

  6. History of the Duchy of Parma and Piacenza - Wikipedia

    en.wikipedia.org/wiki/History_of_the_Duchy_of...

    The history of the Duchy of Parma and Piacenza, a former state on the Italian Peninsula whose capital was the city of Parma, begins in 1545 and ends in 1860. The duchy was established due to nepotism practiced by Pope Paul III and was initially governed by the Farnese family , to which the pontiff belonged.

  7. Meat - Wikipedia

    en.wikipedia.org/wiki/Meat

    The use of nitrite's precursor nitrate is now limited to a few products such as dry sausage, prosciutto or parma ham. Alkaline polyphosphates: Sodium tripolyphosphate: Increase the water-binding and emulsifying ability of meat proteins, limit lipid oxidation and flavor loss, and reduce microbial growth. Ascorbic acid (vitamin C) n/a

  8. Province of Parma - Wikipedia

    en.wikipedia.org/wiki/Province_of_Parma

    The province is crossed by the Milan-Bologna railroad, one of the most important in Italy, with a station in Parma. The latter is the starting point for the following lines, connecting the city to the Tyrrhenian Sea, Alps and the Po River delta: Pontremolese line, with a branch to Fidenza and Fornovo di Taro; Parma-Piadena-Brescia

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