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I am little late in posting my Italy trip posts, because I was committed with other works and could not organize my trip pictures.  From now on I will be sharing more about my trip and the food that we enjoyed.

So stay tuned.... If you have not seen My Italy trip Part I  . Click the link.  

But I am sure I will be sharing few of my trip pictures and food that we enjoyed from now. 


Parma is a city in the Italian region of Emilia-Romagna famous for its Prosciutto di parma and Parmigiano Reggiano Cheese which is also produced in Reggio Emilia.  Parma is famous for its food and rich gastronomical Tradition.  We tasted the best and authentic food in the town.  Whatever we ate each and every time is really best ever ones, I swear... The best Focaccia ever, Gelato, best pizza, Wine, Best Tortelli d'erbetta, fresh handmade pastas and offcourse lots of local food and desserts.  From the elegant restaurant to the small eatery, originality and passion are the main ingredients for any dish that is served.  The best thing in the trip was we did not have any problem with the language because of my brother, who is very fluent in Italian and also he is fluent in few other languages as well French, German and Spanish. 
When we are in different country appropriate language skill play an important role to understand and enjoy their food and culture a little deeper... So we were able to enjoy the trip to the core.  He is also a great Foodie and because of him and his Italian friends we enjoyed the best food and places in the town. 

When I say Tortelli d'erbetta this is a very traditional pasta dish from Parma.  Typical first course of the Parmesan cuisine, the Tortelli d'erbetta can be eaten all the year round.  In the eve of San Giovanni, everyone in the Emilia Romagna region eats Tortelli d’erbetta with their family and friends..   In all the villages around Parma St. John's night, the 23rd of June, is traditionally celebrated eating Tortelli d'erbetta outdoor, the so-called "Tortellata".  This fresh pasta Ravioli is stuffed with a ricotta and Greens filling, glossed with Clarified Butter and a generous sprinkle of the region's Parmigiano- Reggiano cheese.  It was absolutely mouthwatering and it melts in mouth. The Tortelli d'erbetta is made during June holiday.   We also had lots and lots of traditional Parma food and nearby Bologna's and Modena tortellini everything was yumm..... It’s really difficult to post all the food pictures so here are few samples of food pictures we enjoyed only in Parma.. Hope you will enjoy food in Parma Virtually.... All this Random food pictures are from my iphone :):)

Tortelli d'erbetta

A great fancy of Parma is the "Torta Fritta" small triangles of fried dough served warm with a whole variety of cold cuts.

Best Ever Focaccia.... This was our Morning Breakfast almost everyday .  We tasted focaccia in so many  places during our trip but the one we had in Parma was the best one I have ever tasted ... 

Fried Egg served with Porcini Sauce..absolutely yumm...

Hand made Pastas.... Yumm :)

We end up eating icecream everyday and enjoyed different flavors each time...Loved all the flavors and varieties.  Nocciola, Zuppa Inglese was absolutely fantastic.  It is also a popular gelato Flavor which I loved it a lot. 

This Pizza is Mianese

Mozzarella, mushroom, eggplant, tomato sauce, parmesan cheese, basil

This was absolutely delicious 


Fondue buffalo mozzarella, mozzarella, mushrooms and truffle cream de and basil

Pizza topped with delicious Porcini....Mmmm Yumm :)


Mozzarell, caponata "papaccelle Neapolitan" with black olives, capers and pine nuts

Enjoyed visiting Local Library often :):) 

Delicious artisan breads and Hand made pastas was yummm :)

Lovely desserts... :):):) I am way too tempted to go there again.....

Hope You all enjoyed Food in Parma... Stay tunned to see my Trip III !!!!



The Nanaimo bar is a dessert of Canadian origin popular across North America.  It is a bar cookie which requires no baking and is named after the west coast city of Nanaimo, British Columbia.  It consists of a wafer crumb-based layer topped by a layer of light vanilla or custard flavored butter icing which is covered with melted chocolate made from chocolate squares.  Many varieties exist, consisting of different types of crumb, different flavors of icing and different types of chocolate.  This is absolutely delicious in both texture and taste.  It is also a wonderful Valentine treat! Yes Crunchy, Chewy, Creamy, Chocolatey   C^4 in each single Squares.

It’s so addictive that you cannot stop with one square. 




A Canadian treat !

 Bottom Layer (Crunchy and Chewy Layer)

Ingredients :

Graham wafer crumbs - 1 1/4 cups
Blanched almonds - 1/2 cup (Very finely chopped)
Coconut (I use sweetened coconut) - 1 cup
Egg 1 beaten
Unsalted butter - 1/2 cup
Sugar - 1/4 cup
Cocoa - 5 tbsp

Method :

1. Process the Graham wafer in the food processor and measure to 1 1/4 cup.
2. Melt butter, sugar, Cocoa in top of double boiler.
3. Add egg and stir to cook and thicken. Remove from heat.
4. Stir in crumbs, coconut, and nuts.
5. When it is warm. Press firmly into a parchment-lined 8″ x 8″ pan.
6. Refrigerate while making second layer.


Second Layer (Creamy Layer)

Ingredients :

Unsalted butter - 1/2 cup
Cream - 2 1/2 Tbsp
Vanilla instant pudding mix  - 2 Tbsp
Icing sugar - 2 cups sifted

Method :

1. Beat butter, cream and vanilla pudding mix until its turns light and fluffy. Spread over bottom layer. Refrigerate this while making third layer.

Third Layer (Chocolatey Layer )
Ingredients :

Semi-sweet chocolate - 4 oz
Unsalted butter - 2 Tbsp

Method :

1.Melt chocolate and butter over low heat. Let it cool.
2. Once cool, but when it is still liquid, pour over second layer and chill in refrigerator until they are set.

Note :

1.Cut with warm knife for perfect squares.
2.Take it out of the refrigerator just before serving.  



Nutella is another word for MAGIC.  Yes it’s really a magical thing.  From the simple toast to a sophisticated dish, with Nutella it becomes a "Specialty".  We are nutella lovers and I have been using it for several years now.  It’s a staple in the kitchen and never run out of Nutella.   For the World Nutella Day 2013 here is a simple recipe which is easy to make with just 5 ingredients.  This dessert is so simple to make, but is very elegant and gourmet dessert.  It is wonderful to serve as a party dessert which can be prepared in no time, but very rich in taste. I am sure this will be a hit and everyone will ask for the recipe when they taste this classic combo.  These mini desserts are so cute and great way to impress your friends, family or anyone. Indulge your sweet tooth without eating huge portions.  Soft, Airy Nutella mousse with berries dusted with cocoa powder served with Nutella berry truffle does it sound interesting???? R u tempted??? Here is the recipe... Enjoy!!!



Makes 12 shot glasses.

Nutella - 3/4 cup
Heavy cream - 1 1/2 cup
Instant espresso powder - 1/2 tsp


1.  Mix the nutella and the espresso powder in the bowl.  Microwave the mixture in low power for 30 to 40 seconds.  Stir it every 10 seconds. 
2.  The consistency has to be like heavy cream.  Mix well and keep it aside.  Let it come to room temperature.
3. Now whip the cream until they form soft peaks.
4. Gently fold the whipped cream to the nutella mixture until they are blended well.
5. It will be super soft.  Refrigerate them for atleast 2 to 3 hrs.
6. Use them as desired.

I used this way...

1.  Fill the shot glass with few Raspberries (Off course you can fill it with your favorite fruit, but berries and banana is a classic combo with nutella)
2. Now fill it with the Nutella mousse. Refrigerate for minimum 2 to 3 hrs.
3. When serving dust with Cocoa powder and top it with Nutella berry Truffle.


Ingredients :

Nutella - as needed
Raspberries - few
Cocoa powder for dusting


1. Scoop nutella in a bowl. Put it in the freezer for just 15 to 20 minutes until they are slightly hardened.
2. Now using the melon scoop, scoop the nutella.   Slightly flatten it put a berry in the middle and make a rough ball.
3. Do the same with remaining nutella.  (This is little messy job but believe me nutella with sweet berry in the middle dusted with cocoa powder is Divine).
4. Put in the freezer for another 10 minutes until the rough balls are slightly hardened.
5. Remove it from the freezer and make nice balls and roll it in the cocoa powder until they are well coated.
6. Refrigerate until they are ready for serving.

Enjoy !!!


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