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~~~~Tom
~~~~Tom

It's hardly been around at all in America Tom, you must be joking if you think it originated there and not in Britain.
You have no such thing Tom. Parmesan cheese and the "Parmo" are not the same thing. You can't even spell Middlesbrough or Britain. Get off this page

~~~~


==Europa==
==Europa==

Revision as of 19:48, 26 December 2019

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(Moved from article page:)

Inventor

Now we have a citeable link for the originator of the Parmo, please do not unilaterally change the inventor details on the main page without discussing it here first, unless you have a citeable link which is more accurate than the BBC one. Violentbob (talk) 19:26, 15 December 2007 (UTC)[reply]


Why is this an article? —Preceding unsigned comment added by 76.111.92.67 (talk) 23:54, 5 February 2009 (UTC)[reply]

Europa

My uncle knew the owner who it is said created the Parmo. He worked at the Europa and created the dish using at first pork. It was shallow fried and the parmesan cheese used originally was changed to chedder due to cost. Chicken was used because of cost of pork. Due to what i know i would change or at least add the Europa theory to the page. I also heard of the Italian Escalope Parmesan was where the name came from. I thought it was made in the 1960's but im not sure on that. But most people on Teesside know of the Europas connection. —Preceding unsigned comment added by 82.10.240.48 (talk) 17:17, 19 July 2008 (UTC)[reply]


Chicken Parmo Abroad

There is a restraunt in Marmaris, Turkey called the Adam + Eve which serves the Teeside tradition... ill try find some source and make a list of were you can get parmo abroad.--Buzza69 (talk) 16:06, 18 August 2008 (UTC)[reply]

container

the sentence regarding the container in which a parmo is served to the customer after purchase but before consumption is really boring - i would consider it a non-fact. it adds little to the article and i firmly believe that it does not warrant a place in the article. absolutely not a paragraph of it's own anyway. —Preceding unsigned comment added by 94.170.26.123 (talk) 22:25, 8 December 2009 (UTC)[reply]

Initial capital?

Is it "Parmo" (as a shortened version of the proper noun "Parmesan") or "parmo"? The article uses both forms. — 217.46.147.13 (talk) 14:02, 11 January 2010 (UTC)[reply]


Throughout North East England

I've never seen it outside Tees-side in 40 years

CreamCrackers (talk) 14:16, 24 August 2010 (UTC)[reply]

Spotted it in Morrisons in York last week...

Brickie (talk) 12:49, 2 November 2010 (UTC)[reply]


You can get it from several places in the Newcastle & Sunderland area's 94.197.92.16 (talk) 18:27, 3 January 2011 (UTC)[reply]

and Leeds. --90.200.170.225 (talk) 23:23, 23 December 2011 (UTC)[reply]

Possible useful link/citation

The Telegraph (UK) has a recipe describing it as from Middlesbrough & "A fast-food fix in Teesside means only one thing – deep-fried breaded chicken slathered with béchamel sauce and melted cheese." http://www.telegraph.co.uk/foodanddrink/recipes/10012597/Middlesbrough-parmo-recipe.html 109.144.219.179 (talk) 21:06, 20 December 2017 (UTC)[reply]

Grouvier cheese?

I can't find any reliable references to this supposed form of cheese which don't either cite this article or the BBC recipe cited by this article. Is "Grouvier" just a misspelling of "Gruyère"? — Preceding unsigned comment added by Linguoboy (talk • contribs) 21:42, 28 March 2018 (UTC)[reply]

Yes, it's a misspelling of Gruyère, caused by accepting the misspelling in the referenced BBC article, which is obviously written by someone with limited culinary knowledge who interviews two Italian restaurant owners in Middlesbrough: in Italian, the word for Gruyère is Gruviera. I have now corrected it. Thomas Blomberg (talk) 17:09, 24 April 2018 (UTC)[reply]
Its also a ridiculous statement; parmigiana is made with mozzarella or other Italian cheeses, not gruyere. The entire source is such poor quality with basic errors that it was useless and was removed. oknazevad (talk) 01:04, 20 June 2019 (UTC)[reply]
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