The flavour of the Prosciutto of Parma

Italy is one of the countries in the world where most tourists use to smell the air and they do point up the nose to smell the flavour coming out from the delicatessen shops.I have seen people ,during the tour, leave for a while me,to follow smells to reach the source , the genesis of it : the delicatessen shop.That is really the place where the supreme Prosciutto(ham) of Parma reigns, with his unmistakable crown that is the mark of authenticity. The good smell of the 'newborn 'bread ,early in the morning who welcome everybody, is wellknown all over the world ,but the smell of the Prosciutto of Parma cheers, tickling to the point to blow up , even for a while, the interest both for the culture and the art .....the art that every visitor can enjoy in the old city of Naples , in every corner , even in the one closest  to some delicatessen shops.The tourists peep out and the owner of the delicatessen shop is cheerful and offers something to them: a little slice of salami, slices of mortadella (Bologna ham) but when the Prosciutto of Parma comes, the' yelp' of approval made by the ladies and the gentlemen becomes almost a cry of pleasure ....satisfaction to make blush even the most destracted customers.The smell and the taste got married!The event only happens in Italy because of the italian creativity to find the armony  even in the contrast.The Prosciutto of Parma is unique , aristocratic and his crown that is stamped on the rind into focus, answers to special rules of design: an oval base that has five points in which is inserted below the inscription Parma and there are also the initials of the Company at which was carried out. The sign of the crown is what makes true the Prosciutto ,making even sure the consumer of it. The organoleptic requirements are unique and distinctive; these require the careful analysis that checks the real essence of the king:the Prosciutto of Parma.Therefore at any time , it is possible to have test and verification of each stage of the program of rigor and quality control in order to avoid any mystification.The prosciutto of Parma comes from a 'typical area' (zona tipica) which includes an extremely limited area of the province of Parma  placed at the south of the Via Emilia, in at last 5 km  from up to the altitude of 900 meters. Only in this area there are all the ideal climatic conditions for a 'drying' treatment, that's to say the natural maturing of the Ham, to have guaranted the  swetness  of the Prosciutto.The fresh air of the hill ,the aroma of the pine forests, the sea wind of the Versilia, the dry air are all ingredients suitable for a natural maturing of the Porsciutto of Parma.So all the organoleptic requirements when respected  , we are sure that we are having the best. So that thin and quite perfect slice of prosciutto becomes example of a special art , the culinary one and the success is guaranted. At last we continue the tour , up and dowm through the narrow streets of the old city ,where the Decumani are, and once again my friends are attracted by flavours of oriental spices :cinnemon , garlic, chilli  but at last I found the way to recall the attention, I took   my friends with their nose pointed up , to one of the most famous restaurant of Na.ples to have a pizza with Prosciutto of Parma, rucola( a very aromatic vegetable) and provola ( cheese like mozzarella but more compact and smoked).

marina de martino www.napolinostressitinerari.com