4/1/2024 0 Comments Diego modena love lettersAnd Diego’s favourite restaurants? “These are my tips to eat out in town. In the last couple of days we’ve seen both up close. It should be no surprise that industrial food is cheek by jowl with small producers in this beautiful part of the food world as it is elsewhere. And unlike neighbouring Modena where Massimo Bottura runs the world’s third-best restaurant, Parma doesn’t have a charismatic chef to act as the fulcrum for its food culture. “And this is the land of the king of hams, isn’t it?” Parma has lost its food market, he says, but for a few stalls. Why are there are hardly any cows grazing in the fields in the land of the “king of cheeses”, he asks. In answer to the questions he has questions of his own. I picture lots of hand gesturing as he typed. So Diego sends me his treatise on food in Parma. But he is out of town, leaving his lovely wine bar, Tabarro, in the hands of his barmen, Luca and Andrea. My king of contacts worked in Sheridan’s Kirwans Lane shop in Galway in 2001. “You want contacts? Ex-Sheridans and owner of the best little bar in Italy! And loves rugby,” Seamus texts back exuberantly with Diego Sorba’s number. Why? Days earlier I had sent a text to Seamus Sheridan to find out if he knew anyone in Parma. It’s a love letter to what he feels has been lost from the “Food Valley” around the northern Italian town of Parma. A man I’ve never met has written me a 3,000 word email.
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