People disappoint me sometimes. Specifically that time is when they refer to this dish as a "Parmy". "C'mon maaaatee. Let's go daaawn th' pub fer a parmy maaatee!"
If you've ever done this stop reading now.
It's completely acceptable to call this "A Parma" because that's what it's named after, after all (and the point of this blog). Normally it's "a chicken parma", which is an incredibly popular pub and biestro meal in this part of the world. Appreciation of this particular meal elicits much enthusiasm and controversy as aficionados debate the relative merits and value for money of individual offerings. At one point the craze was a near frenzy but still today there are more than a few pieces of evidence around.
It's a seriously poor pub (or one with a chef tired of the ubiquity of it all) that does not have a parma on the menu.
While you'll find a chicken parma, and less often veal an "eggplant parma" is much less common, and usually offered as a vegetarian option. Ironically, this is the true Parmigiana, and this is what I was treated to in this Michelin starred restaurant in Parma, Italy.
But show some respect.
Comments