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I was actually reading about parmo a couple of weeks ago in an article about regional culinary peculiarities (it wasn't called that though). It said they are unique to Teesside and the Tynesiders won't touch them. I thought it sounded really nice actually.
 
I was actually reading about parmo a couple of weeks ago in an article about regional culinary peculiarities (it wasn't called that though). It said they are unique to Teesside and the Tynesiders won't touch them. I thought it sounded really nice actually.
It's actually an Italian-American creation, meat parmigiana, although the name got changed to parmesan somewhere along the line and shortened to parmo. It somehow got introduced to the Teesside/Cleveland area and hasn't gone much further. I think the 'Geordies won't touch it' thing has been overplayed in this article. It's just not well known outside a very small area.
 
I don't know what to make of it when someone from the other edge of the world with zero mutual friends adds me on Facebook. Flattered, I guess.
 
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