Bruno Schivazzappa

The Pesto di Cavallo portal takes up the news spread in the Gazzetta di Parma, to remember one of its main components: Bruno Schivazzappa.

"More than a butcher, Bruno Schivazappa, historian« cavalär "of piazzale Metteotti, who died in recent days, was« n'institusjón ». pisst "(also for breakfast as Francone Dodi, the legendary Christmas tree seller used to do), for a piece of meat to make a Christmas stew, or for those steaks that he knew how to cut with the skill of an expert cerusic. he entered his historic "bcarìa", at a table dedicated to customers, the Gazzetta di Parma open. An excellent business card of Parmigianità. Bruno, born in 1940, an "airy" parmesan from Fraore (his father Gioachino was an expert farmer, one of the first to use agricultural machinery in our province), since 1954, every morning and as long as his health allowed him, he raised the shutters of his shop. Alongside Bruno, for many years, his wife Silvana and then Michele , "family tradition", who carries on his father's business. Bruno was not a follower of ready-made gastronomy. In his butcher's shop only steaks, pesto horse and stewed horse and donkey to meet the needs of those "rezdóre dedlà da l’ acua "(and there are still some) who use to make an old-fashioned stuffing of anolini. "La cónsa l’é important, mo còll ch’ l'é ancòrra more important l’é that cärna la bón’na ". A phrase that Bruno loved to repeat to those who asked him the secret of his "pisst". In recent years Bruno had transformed his workshop into an archipelago of Parma where the national language was "al djalètt pramzàn". He was very fond of his clientele and, many times, he remembered that, fathers and mothers who went into the shop with their children, he, in turn, had seen them as little ones. Among his clients: bass Michele Pertusi, the icon of Parmigianità Berto Michelotti and his brothers, at the "Dsèvod" and many other "pramzàn dal sas". Also at the "Aquila Longhi" club, Bruno, boasted, not only of the admirers, but even of the "fans" like the chefs of the club Luciana and Corradino Furlotti who cooked the legendary meatballs and the "vecia" exclusively with meat from the butcher's shop of piazzale Matteotti. For the 60th anniversary of activity, Bruno was awarded by the "Aquila Longhi" club, receiving a plaque from the president of the association Corradone Marvasi, his brotherly friend.