The Parmetano is a fried food which makes use of various different textures and tastes in its ingredients. Chefs and food stand vendors are known to experiment and capitalize on the individual aromas and consistencies that different cheeses have when exposed to certain temperatures. The most common combination is mozzarella on the inside, with parmesan and cream cheese on the top. It’s served mostly as a street food and is high in fat and oils.
Parmetano is a food born of urban living as well as commercial wealth. Soon after Girobalda was added into the Regalian Empire when the Sudlander Principality was willingly absorbed 112 AC, it grew into a center for the Regalian Navy. Funds poured into the region as their new shipyards churned out vessels for the warmachine of their new masters but also new ships for their mercantile endeavors. In this climate, with access to new supplies and foodstuffs in greater quantities than before, Parmetano was first born closest to the docks before it spread inland. By 150 AC, it was a well known mass-producible and quick-eating finger food, becoming popular in other nearby regions. It has remained this way ever since.
To make Parmetano, the first step is to prepare the cheese curds. After they have been separated out and rested for five minutes, pour the oil into a deep pot and heat it to frying temperatures. In a separate bowl, whisk the milk, flour, beer, salt and eggs together resulting in a thin mixture. Use the mixture to thinly coat the curds, removing the excess with a strainer where necessary. Then, place the battered curds into the frying oil and move around periodically to fry all sides as equally as possible. Once they have been cooked into a golden brown on the outside, remove them and strain them briefly with a few shakes to remove excess oil. Parmetano is now ready to be served with cheese thrown on top and a dip of cream cheese. Some also add greens such as onions on top.
- The dish is a crispy golden color, heaped in melted cheese and cream cheese. The batter flakes off in fine layers, creating a delicate look.
- Parmetano smells strongly of fried batter and cheese. Whatever oil was used will also affect this, though most agree the scent is appetizing.
- The fare is, as expected, cheesy. It varies from time to time, depending on which cheeses were used and if they were smoked or not.
- Some claim that one can freeze and then rapidly thaw Parmetano with the same experience as one freshly cooked.