DOCSLIB.ORG

Saperi&Sapori

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Saperi&Sapori certifi ed with the famous deli meats, Culatello is made from the leanest part of Val Magra area in 4 species: TYPICAL PRODUCTS dotted branding. the thigh of selected local pigs. red, dark, magnàn and cold- Parma ham: Parma’s cured These are boned and part of the meat is removed weather mushroom. Parmigiano Reggiano is a hard, semi-fatty cooked cheese ham has a fl avour and whilst still fresh, leaving only the very fi nest part. All having an intense, clean with a long maturation period (18-24 months), made particular sweetness which smell which is not pungent. in round forms weighing between 24 and 34 kg. The skill of the pork butchers and the climate of is provided by the area’s Parma’s plains make the perfect combination for In 1993 the Borgotaro It is produced in the provinces of Parma, Reggio mushroom was awarded Emilia and Modena as well as some parts of the weather conditions, perfect this deli meat, the unique qualities of which are for the natural drying and safeguarded by the Culatello of Zibello Consortium. Protected Geographical provinces of Bologna and Mantua. Indication status and is This cheese is the result of the best milk from farms maturation process. The slices are thin and round, pale pink, with streaks Indeed the air on Parma’s of white, compact fat; the fl avour is sweet and silky. protected by the Borgotaro located in the area, an art handed down by master Mushroom Consortium. For those wishing to cheese makers and a long natural maturing process. hills carries the fragrance of Versilia’s pine forests and The Strada del Culatello or Culatello Road is an chestnut forests. itinerary that follows acquaint themselves with these mushrooms, the Parmigiano Reggiano Consortium has set up a circuit of restaurants in contains no preservatives, It loses its brackishness against the karst mountains of the banks of the river the Cisa and in turn acquires the unique characteristics Po through the various Parma and the province which are dedicated to colourings or anti- using fresh IGP mushrooms and to indicating their fermenting agents: these essential for obtaining Parma ham. municipalities of Parma’s It is excellent as an appetiser or snack and also makes for plains; by following it one use on their menus, distinguishing dishes prepared unique characteristics with Borgotaro mushrooms from those made with are guaranteed by the a complete, light and highly nutritious main course. is able to explore the areas To see the ham production and processing techniques where this unique product uncertifi ed products. Consortium, an offi cial The Porcini or Cep Mushroom Road unfolds in close up, the Parma ham Consortium offers groups the is made. body that ensures the the upper reaches of the Val Taro valley and allows possibility to visit a ham producer. The Borgotaro mushroom: it products characteristics visitors to mountain traditions of yore as well as Culatello of Zibello: the most outstanding of all Parma’s grows in the Val Taro and are safeguarded, and is castles, churches and medieval hamlets. The Ham and Wines Road takes in the areas where Parmigiano and Felino salami originate. The Cep Mushroom Road unfolds in river Po through the municipalities of Parma’s plains, an area that Reggiano cheese and other typical products are made. It unfolds the upper reaches of the Taro valley and allows visitors to mountain sees the production of Culatello, Fortana del Taro wine, Spalla along the foothills of the Apennines and Parma’s hills amidst areas traditions of yore as well as castles, churches and medieval Cotta (cooked shoulder of pork) from S. Secondo, Spalla Cruda where Parma ham, Colli di Parma wines, the black truffl e of Fragno hamlets. The Culatello of Zibello Itinerary follows the course of the (cured shoulder of pork) and Busseto’s Spongata cake. THE FOOD MUSEUMS GREAT SCHOOLS FOR BUDDING CHEFS PARMIGIANO REGGIANO MUSEUM: the museum’s material has been gathered from across all ALMA SCUOLA INTERNAZIONALE DI CUCINA ITALIANA fi ve of the provinces in which Parmigiano-Reggiano is produced. (THE ALMA INTERNATIONAL SCHOOL OF ITALIAN CUISINE) The objects on display mostly date from the second half of the nineteenth century to the fi rst half of The fi rst high-level Italian culinary school is housed in the Reggia di Colorno palace. There are a number of courses organised the twentieth century. The exhibition is housed in the old Meli-Lupi dairy; the oldest part of the building in the school, the main one of which is the superior Italian cuisine course lasting 11 months, comprising six months of training fi nds objects required for the transformation process, whilst the more modern part sees an exhibition with and practice in Colorno and a fi ve-month training-period in one of Italy’s most prestigious restaurants. The lessons are held in sections dedicated to the maturation and marketing as well as those dedicated to gastronomic use of the Italian and English, and a closed number of 40 participants is set. cheese and its history. The end of the tour fi nds an area for tasting and buying products. Piazza Garibaldi, 26 Colorno (PR) Tel. 0521525211 Fax 0521525252 Corte Castellazzi E-mail: [email protected] Website: http://www.alma.scuolacucina.it Via Volta, 5 Soragna tel. 0524596129 ACADEMIA BARILLA (THE BARILLA ACADEMY) From March to October, from Monday to Friday for groups only, by prior appointment; Saturday, Sunday Academia Barilla aims to promote Italian cuisine and products the world over through events and collaborations with other and holidays from 9.30am to 12.30pm and from 3.00pm to 6.00pm; from November to February it is only institutions, and to safeguard Italian foods from counterfeiting and improper usage of offi cial names and original brands. open to groups by prior appointment. Academia Barilla organises training courses and offers marketing and communication consultancy for the catering industry. Barilla Center HAM MUSEUM: a tour featuring the reconstruction of the production process, from the pigs to the Viale Barilla, 43100 Parma cured meats, of the fi ne products made according to Parma’s art of curing deli meats. The museum is Tel. 0521264060 - 800376116 (freephone number) Fax 0521262965 located in Langhirano, the home of Parma ham, in the vast building which was once the Foro Boario. The E-mail: [email protected] Website: www.academiabarilla.it tour takes in exhibits on a variety of supports including audiovisual displays, presenting the area, pork butchery, the gastronomic use of deli meats, the evolution of the techniques and areas for processing ham, ham processing in the second half of the twentieth century and present-day transformation phases and FOOD PRODUCERS CONSORTIUMS concludes in the tasting room. PARMESANS EAT… Ex-Foro Boario Parmigiano Reggiano Consortium Via Bocchialini, 7 Langhirano tel. 0521351357 ...HORSE MEAT! Strada dei Mercati, 9/e Parma The custom of eating horse meat is a From Tuesday to Friday: for groups with minimum 15 visitors only, by prior appointment; Saturday and tel. 0521292700 fax 0521293441 recent one, and met with fi erce opposition for Sunday open from 10.00am to 6.00pm; booking for groups required. www.parmigiano-reggiano.it a long period of time. Italy’s fi rst horse butcher’s was opened in Turin in 1865, whereupon it was SALAMI MUSEUM: dedicated to Italy’s most famous salami and housed inside Felino Castle, the museum Parma Ham Consortium surrounded by the protesting local population whilst features a display of period tools, equipment and images. The tour is divided into two sections, from the art Via M. Dell’Arpa, 8/b Parma the guards defended it with diffi culty. The Council authorised the slaughter of horses for meat in Parma of pork butchery to the processing stages and salting of the meats and the maturation and gastronomic use tel. 0521243987 fax 0521243983 in 1873, but it was only in 1881 that one Orlandelli of this delicacy. www.prosciuttodiparma.com opened the fi rst horse butcher’s in Via Farnese, in the Felino Castle Oltretorrente area; the shop is still located here and is Strada al Castello, 1 Felino tel. 3332362839 Consortium for the Borgo Val di Taro Mushroom surmounted by the sculpture of a horse’s head. Since then Saturday, Sunday and holidays from 10.00am to 12.30pm and from 3.00pm to 6.00pm; from Wednesday to Via Nazionale, 54 Borgo Val di Taro consumption has increased. Horse meat is generally eaten Friday visits only by prior appointment; closed on Monday and Tuesday. tel 052590155 fresh and often raw in the form of pesto, where the meat is chopped and ground. It is often dressed with oil and lemon www.fungodiborgotaro.com and is sandwiched between two slices of bread, or else it is TOMATO MUSEUM: located in what was once an agrifood transformation plant on the right-hand bank seared over a fl ame. of the river Taro about half-way between Fornovo and Pontetaro, the museum houses memories of people, Culatello of Zibello Consortium ...AND PIGEONS! machinery, plants, product packaging and graphic and advertising images. Piazza Garibaldi, 34 Zibello The bomba di riso or rice-bombe typical of Parma’s cuisine Corte di Giarola – Parco del Taro (the Park of the River Taro) tel. 0524939081 fax 939099 features baby pigeons amongst its ingredients, the meat of which Strada Giarola, 11 Collecchio tel. 0521228152 www.consorziodelculatellodizibello.it is mixed with the risotto along with the meat sauce and generous The Museum may not be visited as yet, but is due to open in 2007. amounts of Parmigiano Reggiano cheese.
Load more

Recommended publications
  • Typical Products and Local Development: the Case of Parma Area
    Typical products and local development: the case of Parma area Filippo Arfini1, Cristina Mora2 1 Department of Agricultural Economics and Forestry, University of Parma, is responsible for § 2 2 Department of Agricultural Economics and Forestry, University of Parma, is responsible for § 1 and 3 Contribution appeared in Arfini, F. and Mora, C. (Eds.) (1997) “Typical and Traditional Products: Rural Effect and Agro-Industrial Problems”, proceedings of the 52nd EAAE Seminar, pp. 11 - 40 June 19-21, 1997 Parma, Italy Copyright 1997 by Filippo Arfini and Cristina Mora. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Typical and traditional productions: Rural effect and agro-industrial problems 52"d EAAE Seminar - Parma, June 19-21 1997 FILIPPO ARFINI, CRISTINA MORA ZANETTl Typical products and local development: the case of Parma area ABSTRACT The pwpose of this study is to check the presence of reciprocal synergies between typical and traditional products and local development. The area in question is the province of Parma, where the presence and intensification of relations between the primmy and secondmy1 sector were, in the first fifty years of the centwy, the deciding factors of the economic development (Basini and Forestieri, 1989; Giacomini and Mora, 1996). To analyse this case we used the method of the chain-analyses, to study Parmigiana Reggiano Cheese (PR), and the idea of agro-industrial districts to examine Parma Raw Ham case. 1. THELOCALECONOMY 1.1 The development: an outline 2 Parma faced the first fifty years of the century with a renewed agriculture , from a technological point of view, and a large number of firms which undertook the processing of ' F.
    [Show full text]
  • The Province of Parma
    PARMA MANUFACTURERS’ ASSOCIATION www.upi.pr.it Parma and its enterprises October 2020 1 Preface Parma Manufacturers’ Association is pleased to offer this study whose purpose is to provide an up-to-date source of information for public and private institutions and organizations specifically interested in issues and questions related to industrial development in our province. More specifically, the aim of “Parma e le sue imprese” (Parma and its Enterprises) is to provide an overview of industrial activity in our province, focusing on the wide variety of manufacturing and service sectors and the specialized activity thereof. In fact, even if the core of Parma’s manufacturing tradition is to be found in the production and processing of agricultural products –Parma ham and parmesan cheese that have made it known around the world are good examples of this – there are many other sectors, some connected to this core activity and others not, which have contributed to make our productive capacity one of the most important in Italy today, fully capable of meeting the needs of our modern world and an increasingly globally-oriented future. Special thanks go to the Studies and Research Department for their tireless efforts in the preparation of this study. Annalisa Sassi President of Parma Manufacturers’ Association 2 The Province of Parma 3 The Province of Parma Map Albareto Felino Noceto Sorbolo Bardi Fidenza Palanzano Terenzo Bedonia Fontanellato Parma Tizzano Val Parma Berceto Fontevivo Pellegrino Parmense Tornolo Bore Fornovo taro Polesine Parmense
    [Show full text]
  • Emilia Romagna Golf
    Top Destination in Italy for Golf, Art & Gastronomy Top Destination in Italy for Golf, Art & Gastronomy Its Etruscan, Celtic, Roman, Lombard and Byzantine origins make this Region unique and multi-faceted. Bologna, Ferrara, Ravenna and all the art cities of the Region are renowned cultural destinations, where you can feel their history in the halls of ancient palaces and in the old walls that define the geometrical shape of the cities. Emilia Romagna is also sea and fun, indeed! With more than 100 Km of sandy beaches with a wide range of hotels, restaurants, discos, cinemas, theatres, and theme and water parks. This is the Riviera of Italy. Thanks to the Regional 20 spas and wellness centres - from the hills surrounding Parma to the beaches of Rimini and Riccione – Emilia-Romagna is an ideal place for relaxing and wellness. Nature lovers will find two National Parks, 13 Regional Parks, 13 Natural Reserves, and many State Reserves. The Apennines, during the winter season, offers ski lovers more than 250 Km of slopes from Piacenza to the Romagna area. In the summer season you can discover this area by walking, by mountain biking, by canoeing and kayaking. Along the 14 Food and Wine Trails and Routes, food lovers can find more than a thousand suggested stops like farms, wine cellars, cheese and ham producers and traditional workshops. All along the ancient Via Emilia, the fans of motors can discover the supercar industry widely known as Motor Valley. Among the famous companies are Ferrari, Lamborghini, Maserati and Ducati. But above all Emilia Romagna is also golf, plenty of top quality golf, on the days and at the times you prefer, thanks to 23 magnificent Championship courses situated close to one another and ready to welcome you 365 days a year.
    [Show full text]
  • Parma (Parma Ham) Protected Designation of Origin Specifications
    Prosciutto di Parma (Parma Ham) Protected Designation of Origin Specifications PROSCIUTTO DI PARMA (PARMA HAM) PROTECTED DESIGNATION OF ORIGIN (Specifications and Dossier pursuant to Article 4 of Council Regulation EEC no. 2081/92 dated 14 July 1992) ANNEXES SECTION A REFERENCE DOCUMENTS Law No. 506 dated 04 July 1970 Law No. 26 dated 13 February 1990 Presidential Decree No. 83 dated 03 January 1978 Ministerial Decree No. 253 dated 15 February 1993 SECTION B REFERENCE DOCUMENTS Measure defining analytical qualitative parameters. Directive on the slicing and packaging of Parma Ham. Blank sample pack of pre-sliced Parma Ham. SECTION C REFERENCE DOCUMENTS Definition of processing area Definition of area of origin of raw materials Excerpt of law No. 142 dated 19 February 1992 Exemplifying digest of relevant articles: - the use of whey and grains in the diet of "heavy pigs"; - breeds that are fit and unfit for the production of "heavy pigs"; - research studies on the characteristics of subcutaneous fat in "heavy pigs" Bibliographic material on the production of Italian heavy pigs Specimen of the breeder's certificate Directive on the procedures for filling in and handling breeder's certificates Specimens of application forms for breeding farms and abattoirs Specimen of numbered abattoir firebrand ("PP") Specimens of the seal 1 Specimen of the seal application report Specimen of the certification brand (fire-branding) report Partial copy of the producer's report Imprint of the Ducal Crown trademark SECTION D REFERENCE DOCUMENTS Bibliography of publications containing historical references to various aspects of Parma Ham, in particular pig breeding in the Po Valley and in Parma, production and marketing of Parma Ham.
    [Show full text]
  • Download PDF Immigration Chart
    Name Name Date of Birthplace Birthplace Arrival in Arrival in Vessel Declaration of Petition for Oath of Spouse Children Children on Ellis Island on birth on Ellis Island on Declaration U.S. U.S. Intention Naturalization Allegiance as listed on as listed on additional passenger Declaration passenger of Intention on on Ellis Petition for Petition for record of Intention record Declaration Island Naturalization Naturalization of Intention passenger record Henri Nevi* Born 1877. 6/14/1902 Philadelphia First wife was Linda Vicini (by Listed as Died May 2, age 25 departing Rose Cavasini. Henry’s first Enrico Nevi 1945 (froM (NOTE: this Southampton Second wife wife, Rose on Ralph obituary) may not be was Catherine Cavasini) Nevyʻs the correct (Caterina) Robert Nevy naturalization record for Iasoni who (by Henry’s record. Henry) died March second wife, Later known 20, 1950 at Catherine as Henry age of 61 (Caterina (froM Henryʻs Iasoni) Nevy Nevy obituary) Davide Nevi. David Nevy Born Berceto Berceto, Italy 6/15/1901 6/23/1901 La Bretagne 7/12/1909 2/17/1914 8/5/1914 Mary Racasi Gino (Eugene) Alice Nevy Later known 8/16/1879 Port of New age 23 departing WestMoreland CaMbria County, PA age 28 born McGuire (listed on York single Havre, County, PA residence: Vintondale, born in 8/16/1907 as David Declaration of France. age: 29 PA Berceto, Italy Nevy Intention) David wrote residence: occupation: merchant residence: EmMa La Britannia Cokeville, PA Vintondale, born Died March on his occupation: PA 2/18/1910 24, 1963 Declaration of merchant (froM Intention Died Aug.
    [Show full text]
  • Friends of the S.P.I.’ (The One- Stop Immigration Desk)
    progetto cofinanziato da Prefettura di Parma The “Friends of the S.P.I” project was carried out thanks to the European fund for the integration of Third Country nationals Friends of the“Immigration S.P.I. Desk” Territorial Centres for Education Prefecture Employment Centre Provincial Police Headquarters Hospital Province Project co-financed by the European Union Immigration Desk School Immigration and Citizenship Department – Prefecture/Territorial Government Office of Parma Civil Defence 39 Strada Repubblica - 43121 Parma Local Health www.prefettura.it/parma Authority Districts Informagiovani Municipality Intercultural centre INDEX Introduction Pag. 3 Entry into Italy ” 5 What must I do when I arrive in Italy? ” 9 Residence permits ” 10 Assisted voluntary repatriation ” 16 How do I obtain Italian citizenship? ” 18 Who do I contact for legal, administrative and social security issues? ” 19 How do I receive healthcare ” 25 Who do I contact about my healthcare? ” 27 Who can I contact if I am in difficulty? ” 33 Where can I learn the Italian language and supplement my training? ” 37 Where can I search for work? ” 40 Where can I meet others in my community? Where can I carry out volunteer work? ” 41 Where can I find my places of worship? ” 48 What can children and young people do in the area? ” 49 Where can i use the internet for free? ” 53 Useful numbers ” 55 1 2 INTRODUCTION Italy has now become a country of immigration, and Parma, with over 59,000 resident foreign citizens on the 1st January 2015, 13.3% of the province’s population represents a district and a community that is first in line to achieve the objectives outlined by the Government in the ‘National plan for safe integration, identity and reception’, which defines the guidelines for the combined action of both public administrations and civil society.
    [Show full text]
  • REPORT Fondazione Cariparma TABLE of CONTENTS
    2019 REPORT Fondazione Cariparma TABLE OF CONTENTS 2019 REPORT LETTER FROM THE CHAIRMAN 5 LETTER FROM THE OUTGOING CHAIRMAN 6 Fondazione Cariparma has decided to com- focused on wider social reporting and, es- ply with its transparency obligations not only pecially, more exhaustive dialogue with its WHO WE ARE 7 with its Mission Report (which was prepared stakeholders 01 and published, in accordance with the appli- Therefore, the specific purpose of this Re- FOUNDATIONS OF BANKING ORIGIN 8 cable legislation, as part of the Management port - which has been designed to be less VI EUROPEAN DAY OF FOUNDATIONS AND DONORS 9 Report to the 2019 Financial Statements and technical and more explanatory - is to pro- FUND FOR THE FIGHT AGAINST CHILD 11 is available, for any further information, in vide information on the objectives that were EDUCATIONAL POVERTY its website www.fondazionecrp.it), but to go pursued and the main projects that were ac- FUNDER 35 12 further, preparing also another document - tually performed in 2019; the Report closes FOUNDATIONS FOR AFRICA BURKINA FASO 13 this Report - which is closely linked to the with a section fully dedicated to monitoring. YOUNG INVESTIGATOR TRAINING PROGRAM 13 Mission Report and yet self-standing and FONDAZIONE CON IL SUD 14 AGER 15 FONDAZIONE CARIPARMA 17 ACRONYM GOVERNANCE 18 THE OPERATIONAL STRUCTURE 24 ONLUS Italian acronym for Non-profit Organisation ODV Italian acronym for Volunteer work organi- of social utility zation APS the acronym stands for Association for Social Unione Montana: Association
    [Show full text]
  • Del Parmigiano Reggiano Special
    For updated information The first guide dedicated to the dairies on the world of Parmigiano-Reggiano making Parmigiano-Reggiano cheese and the dairies making the cheese in the province of Parma. Parma visit the website www.parmigiano-reggiano.it Buying Parmigiano-Reggiano directly A GPS guide of the dairies from the maker becomes the chance for the main satellite navigation systems to discover the territory of Parma can be downloaded from the website around the dairy, the real “cradle” of the roadsdel this gastronomic excellence, and to enjoy Parmigiano the tastiness of a traditional and natural Reggiano product, learning about the unique characteristics of the places that have contributed in making it so the dairies and the territory in the province of special. Dedicated to those who are curious and those who DAIRIES AND TERRITORY enjoy the pleasures of the table, to those passing The roads of Parmigiano-Reggiano province of through for leisure or business, to those who know Parma how to appreciate good things and good food. This guide is a small travelling companion to learn about the constellation of tastes, art, culture and Consortium of Parmigiano-Reggiano cheese Parma section nature that shines in the territory of Parma, from Strada dei Mercati, 9/e - 43126 Parma Tel. 0521.292700 Fax 0521.293441 the lands of the lower plain to the Apennine ridge. eccentrico.eu www.parmigiano-reggiano.it For updated information The first guide dedicated to the dairies under the contribution of under the patronage of on the world of Parmigiano-Reggiano making Parmigiano-Reggiano cheese and the dairies making the cheese in the province of Parma.
    [Show full text]
  • Fabio Ceci Curriculum Vitae ENG
    Curriculum Vitae Fabio Ceci PERSONAL INFORMATION Fabio Ceci 31a Piazza Balestrieri, 43122 Parma (PR), Italy +39 0521 980839 / 980815 Fax +39 0521 776142 +39 349 2240517 [email protected] Certified e-mail: [email protected] www.ubiurbs.com Skype fabioceci3 Sex Male | Date of birth 13/09/1964 | Nationality Italian WORK EXPERIENCE June 2015 - in progress Designer Municipality of Ziano Piacentino , 167 Via Roma, Ziano Piacentino 29010, Italy ▪ Preparation of the participatory process to achieve active involvement of citizens, associations and tourist facilities in support of the guidelines for accessible tourism in the hills of Piacenza, aimed to make available and accessible all the facilities related to tourism. Business or sector Participatory design April 2015 - in progress Planner Municipality of Agazzano (PC) , 7 Piazza Europa, Agazzano 29010, Italy ▪ Preparation of the Municipal Structure Plan. Business or sector Town planning April 2015 - in progress Planner Municipa lity of Agazzano (PC) , 7 Piazza Europa, Agazzano 29010, Italy ▪ Preparation of the Municipal Land Use and Building Code. Business or sector Town planning January 2015 - in progress Designer Municipality of Agazzano (PC) , 7 Piazza Europa, Agazzano 29010, Italy ▪ Preparation of the participatory process to achieve active involvement of citizens in support of the Municipal Structure Plan. Business or sector Partecipatory design December 2014 - in corso Planner Municipality of Sirmione (BS) , Piazza Virgilio, 52, 25019 - Sirmione (BS), Italy ▪ Preparation of the Variation n. 1 to the Municipal Structure Plan and the Strategic Environmental Assessment of the Municipality of Sirmione (Italy), Business or sector Town planning / Environmental consulting October 2014 - in progress Planner Municipality of Ziano Piacentino (PC) , 167 Via Roma, Ziano Piacentino 29010, Italy ▪ Preparation of the Area Action Plan and the Strategic Environmental Assessment.
    [Show full text]
  • Iren Group 1
    Iren Group 1 Table of Contents Letter to Stakeholders .............................................................................................. 4 Presentation 2020 Highlights ........................................................................................................ 6 Iren for sustainable development ............................................................................. 8 • Iren and the global goals .................................................................................. 8 • Materiality analysis and priority topics ............................................................. 8 Iren: business model .............................................................................................. 14 Iren Group • Iren Group structure ....................................................................................... 15 • Main areas served .......................................................................................... 16 Iren in 2020 ............................................................................................................ 17 • Covid-19 emergency management ................................................................ 17 • Important events in 2020 ................................................................................ 18 Business sectors .................................................................................................... 20 • Production of electricity and thermal energy .................................................. 20 • Market ...........................................................................................................
    [Show full text]
  • Diversity of Freshwater Ostracods (Crustacea, Ostracoda) in Marginal Habitats of the Province of Parma (Northern Italy)
    J. Limnol., 65(2): 121-131, 2006 Small is beautiful: diversity of freshwater ostracods (Crustacea, Ostracoda) in marginal habitats of the province of Parma (Northern Italy) Giampaolo ROSSETTI*, Koen MARTENS1), Claude MEISCH2), Stefano TAVERNELLI and Valentina PIERI Department of Environmental Sciences, University of Parma, Viale G.P. Usberti 33A, 43100 Parma, Italy 1)Royal Belgian Institute of Natural Sciences, Freshwater Biology, Vautierstraat 29, 1000 Brussels, Belgium 2)Musée d'Histoire Naturelle, 25 rue Münster, 2160 Luxembourg, Grand Duchy of Luxembourg *e-mail corresponding author: [email protected] ABSTRACT A study on the distribution of ostracods in small freshwater habitats of the province of Parma was conducted from May 2004 to December 2005. Vernal pools, ponds, shallow lakes, fountains, springs, ditches, canals, and streams were among the most common types of aquatic systems included in this survey. Altogether, 90 sites located between 24 and 1557 m a.s.l. were visited, and 125 samples were collected. 41 samples did not contain ostracods, and 7 samples were not considered because only immature specimens or empty valves were found. Consequently, 77 samples from 58 sites were analysed. Whenever possible, ostracod identification was done at the species level based on the morphology of both valves and limbs. Thirty-eight taxa from 20 genera belonging to the families Candonidae, Ilyocyprididae, Cyprididae, and Notodromadidae were recorded. This roughly accounts for one-third of the estimated number of non-marine ostracod species in Italy. Scanning electron microscopy images of valves are provided. The maximum number of species per site was six. The most frequent species were Heterocypris incongruens, Eucypris virens, Pseudocandona pratensis, Cypria ophthalmica, and Tonnacypris lutaria.
    [Show full text]
  • Rehabilitation of the Parma Airport
    Rehabilitation of the Parma Airport. prepared by Arif Huseynov (Matricola 1873471) under the guidance of Professor Maria Vittoria Corazza Italy, 2021 Table of Contents. Introduction. ..................................................................................................................................................... 6 Step 1. OD Matrix and Time Thresholds...................................................................................................... 7 Step 2 Demand analysis. ............................................................................................................................... 14 Provincial demand ..................................................................................................................................... 14 Regional demand. ....................................................................................................................................... 29 Step 3. Service configuration. ....................................................................................................................... 30 Point-to-point.............................................................................................................................................. 32 Scenario 1. ............................................................................................................................................... 32 Scenario 2. ..............................................................................................................................................
    [Show full text]