{"id":47177,"date":"2024-08-21T14:39:35","date_gmt":"2024-08-21T12:39:35","guid":{"rendered":"https:\/\/horecamagazine.be\/proscuitto-di-parma-parmigiano-reggiano\/"},"modified":"2024-08-26T17:38:52","modified_gmt":"2024-08-26T15:38:52","slug":"proscuitto-di-parma-parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/proscuitto-di-parma-parmigiano-reggiano\/","title":{"rendered":"Prosciutto di Parma & Parmigiano Reggiano"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Qui dit p\u00e2tes, pense aussi imm\u00e9diatement \u00e0 deux autres produits tout aussi italiens et tout aussi d\u00e9licieux : le jambon de Parme et le parmesan. Ce n\u2019est pas un hasard si ces deux produits proviennent de la m\u00eame r\u00e9gion situ\u00e9e dans le nord de l\u2019Italie, \u00e0 savoir Emilia Romagna. Cette r\u00e9gion verdoyante situ\u00e9e \u00e0 l\u2019ombre des Apennins combine le meilleur des deux mondes : des hivers frais et des \u00e9t\u00e9s chauds. Le r\u00e9sultat est un panier de d\u00e9lices, avec outre nos deux superstars un \u00e9ventail presqu\u2019illimit\u00e9 de produits locaux tels la coppa, le culatello, le salami, la pancetta, la mortadella, le lardo, les olives, les tapenades, l\u2019aceto balsamico…le tout accompagn\u00e9 d\u2019un Lambrusco rouge l\u00e9g\u00e8rement p\u00e9tillant. La vita \u00e9 bella a Parma.<\/span><\/strong><\/p>\n

Le parmesan<\/b><\/span><\/h4>\n

Berc\u00e9s par la musique de Giuseppe Verdi, l\u2019habitant le plus c\u00e9l\u00e8bre de Parme, c\u2019est d\u00e8s poltron minet que nous quittons la ville de Parme, encore endormie, en direction de la plaine du P\u00f4. Notre destination est le Consorzio Produttori Latte Parma, l\u2019une de ces authentiques fromageries o\u00f9 l\u2019on fabrique le v\u00e9ritable Parmigiano Reggiano, le plus c\u00e9l\u00e8bre fromage italien. La coop\u00e9rative est une collaboration de sept \u2018azianda agrecola\u2019 qui fournissent le lait frais n\u00e9cessaire \u00e0 la fabrication du fromage.<\/p>\n

Le lait (entier) du matin vient tout juste d\u2019arriver et est ajout\u00e9 au lait (\u00e9cr\u00e9m\u00e9) du soir. Ce m\u00e9lange est port\u00e9 \u00e0 \u00e9bullition avec la pr\u00e9sure dans d\u2019\u00e9normes marmites en cuivre. C\u2019est chaud bouillant\u00a0! Dans les quinze minutes, le caill\u00e9 se forme. Apr\u00e8s l\u2019avoir \u00e9goutt\u00e9, le caill\u00e9 prend sa forme finale, ronde et un peu bomb\u00e9e, dans des moules qui impriment sur la cro\u00fbte l\u2019appellation \u2018Parmigiano Reggiano\u2019, le lieu de production et la date, d\u2019embl\u00e9e une preuve d\u2019\u2019authenticit\u00e9\u2019.<\/p>\n

\"\"<\/p>\n

Apr\u00e8s un bain de sel d\u2019une bonne vingtaine de jours, le fromage dispara\u00eet dans la chambre de stockage, o\u00f9 il est r\u00e9guli\u00e8rement bross\u00e9 et retourn\u00e9 afin que chaque face puisse \u2018respirer\u2019 de mani\u00e8re optimale. Au bout d\u2019un an, les fromages peuvent \u00eatre consomm\u00e9s. Le ma\u00eetre-fromager d\u00e9termine le moment opportun en frappant les meules avec un petit marteau et en \u2018\u00e9coutant\u2019 afin de s\u2019assurer que le fromage est pr\u00eat \u00e0 \u00eatre consomm\u00e9.<\/p>\n

Ce fromage impressionnant, les meules p\u00e8sent non moins de 40 kg, est produit de la m\u00eame mani\u00e8re depuis plus de sept si\u00e8cles et aurait d\u00e9j\u00e0 \u00e9t\u00e9 consomm\u00e9 par les \u00c9trusques. D\u2019anciens \u00e9crits romains font r\u00e9f\u00e9rence \u00e0 des coursiers qui faisaient la navette entre Parme et Rome avec les meules de fromage tant convoit\u00e9es. C\u2019est \u00e0 Moli\u00e8re que le fromage doit son nom de Parmigiano. Il en acheta \u00e0 un marchand lorsqu\u2019il s\u00e9journait \u00e0 Parme et l\u2019appela tout simplement fromage parmesan. Comme le fromage est \u00e9galement produit \u00e0 Reggio nell\u2019Emilia, il re\u00e7ut le double nom de Parmigiano Reggiano.<\/p>\n

Quelque 3,6 millions de \u2018roues\u2019 de parmesan sont produites chaque ann\u00e9e, pour un poids total de 144.000 tonnes. Le v\u00e9ritable parmesan se distingue par les marques en relief qui apparaissent sur le c\u00f4t\u00e9 de la meule. Ces marques sont imprim\u00e9es dans le fromage au cours du processus de production et constituent une garantie d\u2019authenticit\u00e9. Chaque parmesan porte un num\u00e9ro de s\u00e9rie unique et la mention \u2018Parmigiano Reggiano\u2019. Le prix n\u2019est \u00e9videmment pas une garantie d\u2019authenticit\u00e9, mais des prix trop bas indiquent g\u00e9n\u00e9ralement qu\u2019il s\u2019agit d\u2019une imitation ou que le fromage provient de meules qui ont \u00e9t\u00e9 rejet\u00e9es, mais qui peuvent n\u00e9anmoins \u00eatre transform\u00e9es industriellement.<\/p>\n

\"\"<\/p>\n

Prosciutto di Parma<\/b><\/span><\/h4>\n

De la plaine du P\u00f4, nous nous dirigeons, fen\u00eatres ouvertes et Nabucco de Verdi en musique de fond, vers les collines qui surplombent Parme. Il souffle une brise rafra\u00eechissante, laissant s\u2019\u00e9chapper le parfum des herbes qui poussent sur les contreforts des Apennins. Voici le berceau du Prosciutto di Parma. La couenne du jambon porte la couronne \u00e0 cinq branches de l\u2019ancien duch\u00e9 de Parme. Le jambon provient d\u2019une zone strictement d\u00e9limit\u00e9e autour du petit village de Langhirano, \u00e0 une vingtaine de kilom\u00e8tres de Parme. M\u00eame Hannibal n\u2019aurait pu r\u00e9sister \u00e0 cette d\u00e9licatesse lors de sa campagne contre les Romains (217 av. J.-C.) alors qu\u2019il traversait la r\u00e9gion.<\/p>\n

La premi\u00e8re chose qui frappe lorsque l\u2019on entre dans le village, ce sont les impressionnants entrep\u00f4ts aux fen\u00eatres de forme allong\u00e9e et obscurcies par des stores. Selon la position des volets, l\u2019air aromatis\u00e9 de la montagne p\u00e9n\u00e8tre plus ou moins \u00e0 l\u2019int\u00e9rieur. Un air qui effleure les jambons suspendus et les fait lentement m\u00fbrir. Apr\u00e8s six mois de pr\u00e9maturation, la partie sans couenne est scell\u00e9e avec un m\u00e9lange de graisse, de farine de riz et de poivre pour prot\u00e9ger la viande du dess\u00e8chement et faire en sorte qu\u2019elle ne durcisse pas.<\/p>\n

\"\"<\/p>\n

Les jambons passent ensuite dans une salle o\u00f9 des processus biochimiques naturels cr\u00e9ent l\u2019ar\u00f4me raffin\u00e9 propre au jambon de Parme. Pendant cette phase, les jambons sont r\u00e9guli\u00e8rement contr\u00f4l\u00e9s \u00e0 l\u2019aide d\u2019une aiguille en os de cheval. Celle-ci est ins\u00e9r\u00e9e dans le jambon et, lorsqu\u2019elle est retir\u00e9e, de petites particules de jambon restent coinc\u00e9es dans l\u2019os poreux. En fonction du parfum que d\u00e9gagent les particules, le ma\u00eetre-affineur d\u00e9termine si le jambon est suffisamment affin\u00e9.<\/span><\/p>\n

A l\u2019instar du parmesan, le Proscuitto di Parma est un produit d\u2019appellation d\u2019origine prot\u00e9g\u00e9e (AOP). Sur le v\u00e9ritable Prosciutto di Parma, le nom et la couronne \u00e0 cinq branches de Parme sont marqu\u00e9s dans la cro\u00fbte. Il est pr\u00e9f\u00e9rable d\u2019acheter le Prosciutto di Parma aupr\u00e8s de revendeurs agr\u00e9\u00e9s tels que les boucheries sp\u00e9cialis\u00e9es et les \u00e9piceries fines. Aujourd\u2019hui, ce d\u00e9licieux jambon se trouve souvent pr\u00e9d\u00e9coup\u00e9 et emball\u00e9 sous vide dans les magasins, mais cela n\u2019en am\u00e9liore ni la qualit\u00e9 ni le go\u00fbt. Il faut une certaine technique pour couper les tranches fines du jambon frais. Une d\u00e9licatesse \u00e0 d\u00e9guster pur en guise d\u2019ap\u00e9ritif ou d\u2019\u2019antipasto\u2019.<\/p>\n

\"\"<\/p>\n

Parme, ville-m\u00e8re<\/b><\/span><\/h4>\n

De retour \u00e0 Parme, nous sillonnons les rues dans la ville qui a donn\u00e9 son nom \u00e0 ces beaux produits. Nous nous rendons sur la Piazza del Duome, une place d\u2019aspect m\u00e9di\u00e9val o\u00f9 se dressent le duomo (cath\u00e9drale) et le baptist\u00e8re. Ces deux \u00e9difices ont \u00e9t\u00e9 construits au 12\u00e8me si\u00e8cle et comptent parmi les plus belles constructions romanes d\u2019Italie. Le Teatro Farnese, situ\u00e9 dans le Pallazzo della Pilotta, est une autre curiosit\u00e9 \u00e0 ne pas manquer \u00e0 Parme. Ce th\u00e9\u00e2tre enti\u00e8rement construit en bois a \u00e9t\u00e9 \u00e9rig\u00e9 en 1628 par les Farnese de Parme pour impressionner les M\u00e9dicis florentins. Le th\u00e9\u00e2tre n\u2019a \u00e9t\u00e9 utilis\u00e9 qu\u2019\u00e0 quelques reprises, par crainte d\u2019un incendie.<\/p>\n

Le soir, nous nous attablons dans l\u2019un des nombreux restaurants de la vieille ville de Parme. Les p\u00e2tes de la cheffe Paola Rossi de La Greppia sont tr\u00e8s appr\u00e9ci\u00e9es \u00e0 Parme. Nous observons Maurizio, son mari, qui d\u00e9coupe des tranches ultra fines dans un volumineux proscuitto di Parma. Ces tranches disparaissent ensuite dans les tortellini tout aussi fins, l\u2019une des d\u00e9licieuses sp\u00e9cialit\u00e9s r\u00e9gionales de Parme.<\/span><\/p>\n

[ Tine Bral – photo\u2019s : Consorzio del Prosciutto di Parma ]<\/p>\n

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Qui dit p\u00e2tes, pense aussi imm\u00e9diatement \u00e0 deux autres produits tout aussi italiens et tout aussi d\u00e9licieux : le jambon de Parme et le parmesan. Ce n\u2019est pas un hasard si ces deux produits proviennent de la m\u00eame r\u00e9gion situ\u00e9e dans le nord de l\u2019Italie, \u00e0 savoir Emilia Romagna. Cette r\u00e9gion verdoyante situ\u00e9e \u00e0 l\u2019ombre […]<\/p>\n","protected":false},"author":5,"featured_media":47135,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-47177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nProsciutto di Parma & Parmigiano Reggiano | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Prosciutto di Parma & Parmigiano Reggiano\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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