Century Hotel
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Travel Blogs from Parma
Parma
... cheese on top- wow! The pasta was perfectly cooked and tasted amazing! The filling was delicious and packed full of flavour. We really enjoyed this dish and were feeling quite full at this point but we still had our main course to come! We decided to get the guinea fowl baked in clay which was the dish we saw cooked on Masterchef. They marinate the guinea fowl and then wrap it in baking paper and cover it in clay from the river bed on their property and ...
Lake Como to Parma
... talked to the lady at reception and said we were there to book in and she had a very blank look on her face and said no, we didn't have a booking! Thankfully she spoke English and we finally figured out that we had somehow arrived a day earlier than we should have- oops! Because the last few days of our trip were not booked in advance- we just arranged the accommodation the night before, we somehow managed to get a day ahead of ourselves! She said she could ring ...
Florence and Carpi
... full. We found a private garage where we had to leave the car and they did a rack'm and stack'em. Off we went to see the sights. We found the market where I took pictures ofwhat was for sale: meat, fish, seafood, cheese, veggies, wine, olive oil, vinegars, etc. Think Granville Island times 20. Then we went outside to see the stalls with scarves, jewellry, learher purses, belts, hats,etc. we had a big lunch at a street-side table and headed off ...
Walking in Parma
I took two long walks through Parma today.
The first was in the late morning, warm autumn sun. The kind of morning that is cold in the shade, but with no wind and few clouds. The ground was somewhat wet from residual rain debris. There were a couple of nice roads lined with tall, thin trees, which showed only the smallest signs of bareness on the tips of their branches. The Torrente Parma now has a ...
A Couple of Noteworthy Meals From Last Week
... chunks, Parmesan cheese, and cream sauce. Make that heavy on the Parmesan, light on the sauce.
The Secondi was large fried mushroom slices. Andrea (my host parents' son-in-law) had coated them with nothing but breadcrumbs and eggs. He brought them out in many small batches, so each piece we ate was hot and freshly fried.
Dolce was an apple cake that Alessandra (the daughter) had made. Quite delicious, though nothing ...
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