Store Showcases
Shopping on-line
Real estate
Virtual Tour
Tourist guide
Parma cuisine
Restaurants
Hotels
B&B - Farm holydays
Parma by night
Cinema
Theatre
Music
Art
Meetings
Books
Expos - Conventions
The cult in Parma
For children
Festivals & Fairs
Sport
Fitness
Parma in the news
Events What's on
Services
Parma's links
Other links
On-line banking
Telephone numbers
Insurance
About us
Advertising
Help
Join us
Legal
Credits
Site map
Home

Home » Parma cuisine » Anolini of Don Ferdinando of Bourbon


History of Parma Cuisine
Footnotes to Parmesan Gastronomy

"Anolini of Don Ferdinando of Bourbon"

Things changed and Parma cuisine definitely took the upper hand when Don Ferdinando, born in Parma of Don Filippo and Luisa Elisabetta, ascended the throne.

The new Duke spoke Parma dialect, knew his subjects almost on an individual basis and held audiences with everyone, without distinction. He married Marie Amelia of Austria, the sister of Marie Antoinette of France and Marie Caroline of Naples (the famous "three Marys") very German in their behavior and arrogant ways. Marie Amelia was not interested in cooking, only officers and horses, and so Don Ferdinando had to worry about "whether we eat lean or fat" as he wrote in one of his letters and "if the cook was sent for the food at Sala", the country residence preferred by the Duchess and where great economy was requested.

Don Ferdinando loved Parma cooking. He dined in the homes of noblemen as well as those of his ministers, and he was very involved in two famous dinners given around Carneval by the two "in house" ministers from France and Spain in which the wife of the Spanish ambassador served 32 dishes, beating by two lengths the wife of the French ambassador.

But from the memoirs and documents kept in Parma parish records, we also learn that Don Ferdinando made a habit of going to country rectories on feast days and shared with the priests their anolini and stuffed capon, for which the recipe in verse composed by Abb. Innocenzo Frugoni is perhaps the most poetic of all those that exist:

Instructions for a stuffing

Butter, bread, grated cheese,
Fresh eggs or pretty woman,
A pinch of ground cinnamon;
Make sure to mix it well,
And go easy on the salt:
That's the Recipe for a Stuffing.
Now it's time for the Cook
To roast it as he should;
Everything that is pleasurable
Is aged and ruined by fire;
Too little heat or too much is harmful:
But the same is also true in love
[...]

From C.I. Frugoni, Opere poetiche. Parma, Stamperia Reale, 1779, T. IX, p 5.

RETURN TO INDEX

> Virtual tour
How to get there
By train
By air
By car
In detail
> Area and street maps
> Package vacations
> Accomodations
> Restaurants
> B&B - farm holydays
Recommended itineraries
Religious landmarks
Old Town centre
The Ducal city
The Oltretorrente
The Charterhouse
Routes and map
> History and culture
> Museum and landmarks
> Castles
> Libraries
At table in Parma
Parma's gastronomic history and culture
Little known culinary facts
Traditional products of the food valley
Traditional dishes
The Chef recommends
List of restaurants open Sundays
Parma's marveleus cuisine
Table etiquette
> Suggestion from the net