According to some sources, the term Parmigiana made its first appearance around 1430, by Simone de’ Prodenzani, Italian poet, who placed it in the sequence of courses, between fruit and dessert. The Parmigiana, which can be enriched as well as with different types of cheese, such as Parmigiano Reggiano, Pecorino, Mozzarella or Scamorza, also with other vegetables, such as Zucchini, Potatoes and Thistles, today is a first Course.


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