The ice cream in the pot, or a whole meal, not only segregated among the desserts. Ice cream recipes, from appetizers to vegetables, sweet and salty, or to replace part of aflow in the menu of chef-ice-cream: this is “The ice in the Pot with ParmigianoReggiano, Prosciutto di Parma and certified products DOP, IGP , TSG, which, in itssecond year, will highlight its July 19 to 24, when over one hundred restaurants in Italy and abroad, put many prestigious chefs in the table a perfect marriage of flavors andcolors, made from ice cream combined with two major products of DOP of the beautiful country: Parmigiano Reggiano and Prosciutto di Parma.
There are still many weeks to the much-awaited event, but creative chefs from aroundthe world, from Buenos Aires to Parma, by Monte Carlo Rimini, from Beijing to Milan, from Paris to Bologna, from Sydney to Rome, Turin and Lugano by Moscow toBergamo, from Hong Kong in Milano Marittima, from Tokyo to Civitella del Tronto, from Shanghai to Caserta, from Athens to Ornago (Milan) and in many other places are already working on suggestions appear on the copyright pages INformaCIBO.
“The ice tray in 2011” is sponsored by the online journal InformaCIBO, directed byDonald Troiano, with the help of Alma (International School of Italian cuisine GualtieroMarchesi), Parma Food (the consortium that aims to “support” in Italy and the world foodtypical) and Fiere di Parma (the organizers and Cibus Cibus Tour). Main Sponsor:
The Consortium of Parmigiano Reggiano and Prosciutto di Parma, 1905, and BlacksmithCarpigiani.
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