Page 242 - WINE DINE AND TRAVEL MAGAZINE FALL 2023 DISCOVERING TURKEY

Parma

Perhaps no region in the world produces
more famous foods than Parma and its sur-
roundings. Indeed, the region is home to three
of the most quintessential Italian foods:
Parmigiano Reggiano di Parma, Aceto Balsam-
ico di Parma and Prosciutto di Parma. Each
carries a DOP (denominazione di origine pro-
tetta), marking it as products that can only be
produced in this particular area. A taste of
each is nearly a spiritual experience, causing
you to realize the versions found in the U.S.
are pale comparisons to the real thing.

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