What’s cookin in Parma?

Eerie symbolism or lighthearted public art? These appeared in the Piazzale della Pace just before our graduation. Turns out they are part of a gastronomic festival

Yesterday was a long long long day for everyone at Unisg but particularly for the academic panel who had to sit through 24 oral presentations, including 3 of them by video link, using skype. The scope of what we had all done for our internships was huge, and it would have been entertaining had it not been so gruelling. Handicapped by a 45 minute late start, by lunchtime what with one thing and another we were running about 2 hours late, and we started a further half hour late after the break. By the time I started my presentation at 5.55pm (scheduled start time: 2.40) the panel and the unfortunates farther down the alphabet were looking decidedly peaky.

Those of us who were finished just barely in time to catch the last bus to Parma (6.15) ran down the stairs, our gleeful bubble rudely popped when we found the gates to the courtyard chained and padlocked, with no escape, cruelly in sight of the bus stop, where our orange beauty sat idling. Luckily, someone with keys emerged just then for a smoke and released us. We sprinted across the cobblestones to the bus’s shut door; we knocked and waved at the driver. He waved back. A comedian, just what you want after a blinding day of over-running presentations…

We did eventually get back to Parma, and had an over-indulgent meal at La Filoma which I’d been wanting to revisit since my first meal there just about a year ago. Here’s my seasonal booty, faraona, guinea fowl with, if memory serves, a bit of culatello in the middle and some buttery mushrooms next door.

Then followed an overindulgent farewell to Tabarro, our class winebar, opened to us for a private party:

Speaking of overindulgence, we made a farewell reunion celebratory finale visit to Ristorante Mosaiko on Saturday, where I sank into bliss with some foie gras on ricotta pancakes….

and ended up with just too much to choose from for dessert: a pear and almond slice, a chocolate of all chocolate tarts and a smidgen of heavenly tiramisu.

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