Talk:Parmo

(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)

Accuracy Disputed
As much as I love a parmo myself, I must note that I am not sure that the accuracy of this article is sufficient. I have heard several mentions from some friends that they are aware of this dish well before the 1970s (notably, they are all Jewish, so there is possibly a Jewish link there). As it's very difficult to ascertain the correct origin of this dish, I'm placing an accuracy disputed tag on the article until such origins can be noted and referenced. Mouse Nightshirt 01:18, 20 December 2006 (UTC)
 * A Jewish link is highly doubtful as the combining of meat and milk (and therefore cheese) is explicitly forbidden according to kashrut. AJCham2097 (talk) 20:08, 14 February 2009 (UTC)

The Parmo Originators
I to was under the impression that The Parmo was invented at The Europa. Its common knowledge I believe. Obviously the dish was adapted from the Italian Escalope Parmesan which was not originally made from pork and chicken. It was made from Veal and served, as the name suggests with Parmesan. —Preceding unsigned comment added by Russyw (talk • contribs) 16:47, 30 October 2007 (UTC)

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)

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)

Initial capital?
Is it "Parmo" (as a shortened version of the proper noun "Parmesan") or "parmo"? The article uses both forms. &mdash; 217.46.147.13 (talk) 14:02, 11 January 2010 (UTC)

Throughout North East England
I've never seen it outside Tees-side in 40 years

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


 * Spotted it in Morrisons in York last week...

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

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

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

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)

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)
 * 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)
 * 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)

"Teesside parmesan"
I don't think I've ever seen this referred to as a "Teesside parmesan" before, that one BBC recipe hardly demonstrates common usage of that name. 2A00:23C7:F8F:F800:65B0:D38C:1AEC:4AEF (talk) 10:22, 15 March 2021 (UTC)
 * A quick search of Google's news aggregator shows it in a few places, mostly recently published. That said, can't find it in Google Books at all. That makes me think there may be some WP:CIRCULAR going on here, as news sources unfamiliar with the dish (which is rather local in its spread, so even London-based news orgs might have little knowledge of it) look up the article to get a general overview before writing about it and, seeing the use of "Teesside Parmesan" here and that it's sourced to the BBC (albeit one single food writer who may have been looking for a more formal name) repeat it in their own stories. In other words, the term doesn't originate here, but its inclusion this article may be partly responsible for it becoming more used. oknazevad (talk) 14:45, 15 March 2021 (UTC)
 * Citogenesis? Certes (talk) 15:05, 15 March 2021 (UTC)
 * That was my thought, but the BBC page used as a ref has been in this article since it was first created in 2005 (originally appearing as an external link back when that was considered sufficient referencing) and although that BBC page was updated at some point and has a last updated date of 2014 on it now the term doesn't appear in this article until January 2018, well after both its first use and most recent update. So I don't think it crosses into a full case of citogenesis, but I do think our use of the term as an alternate name may have contributed to its broader acceptance. oknazevad (talk) 05:06, 16 March 2021 (UTC)
 * Is it safe to remove that as an alternative name then? 85.193.156.225 (talk) 21:17, 9 March 2022 (UTC)
 * It looks like the phrase 'Teesside Parmo' could be the invention of Ben Houchen. To get the protected PDO status, a foodstuff has to be associated with a geographical area. Quoting from 14 September 2017 article in the Teesside Gazette: "'A PDO applies to products which must be produced, processed or prepared within a specific geographical area and have a reputation, features or quantities attributable to that location. And even their discussion showed how parmos can stir the passions, with Mr Houchen favouring the “Teesside Parmo” label but Geoff finding “Boro Parmo” a tastier option. But whatever it’s called, Mr Houchen plans to gather feedback before pushing the campaign forward later in the year."
 * I'm reading this as a phrase created by Houchen to give a previously non-explicit geographical area to the Parmo. I favour taking it out as an alternate name. Scarabocchio (talk) 13:56, 19 September 2023 (UTC)

Rating the article as (at least) B-class?
The qualification for rating the article as B-class looks like it should be met simply enough, but as I contributed a fair bit to the current article, I do not feel like I can rate it myself. Does anyone else want to have a go? (Is it suitably referenced? reasonable coverage of the topic? defined structure with lede? reasonably well-written? supporting materials, inc picture & infobox? understandable?) Scarabocchio (talk) 14:08, 19 September 2023 (UTC)
 * The article has been assessed and rated as B-class by WikiProject Yorkshire. I've updated the WikiProject Food and Drink quality rating to match. Scarabocchio (talk) 21:11, 19 September 2023 (UTC)