To clarify, I'm from Middlesbrough, the home of the beautiful Parmo, so I can assure you that I have the appropriate credentials for this matter. Let's begin.
Part one: What the f*** is a Parmo?
(Yes, there's parts to this. It's that serious).
A Parmo is arguably the most popular dish throughout Middlesbrough and Teesside. It is a breaded cutlet bashed until flat of (usually) chicken, but pork is generally another option if you fancy that instead. Atop of your breaded cutlet is a rich layer of béchamel sauce, followed by another layer of melted cheese, which is typically cheddar. It's often served with a side of chips and salad, and a pot of garlic sauce for your dipping pleasures.
Although the original is the perfect dish in itself, the true beauty of a Parmo lies within the endless possibilities that come with it. In most establishments, you'll be able to find a variety of Parmos with different toppings to accommodate for whatever flavours you may be craving. Some iconic variations include, but are not limited to, Pepperoni, Bolognese, 'Hot Shot' (mixed peppers, onions, mushrooms, fresh chillies, sprinkled with chilli flakes), or Tandoori Chicken (with sweetcorn, chopped mushrooms, finished with sweet chilli sauce).
Part two: Where did Parmos come from?
A quick history lesson for you all before I reveal to you where to get your hands on the best Parmo.
The Parmo was created by a Greek American navy chef in the Second World War, named Nicos Harris. After being wounded off the French coast, Harris was brought to the UK and was treated in Middlesbrough. After recovering, Harris stayed in Middlesbrough to open a restaurant on Linthorpe Road, The American Grill.
Nicos Harris' Parmo took inspiration from the preexisting Chicken Parm, popular in America. But how do these two dishes differ? Well, where the Teesside Parmo is made with béchamel sauce and cheddar, the Chicken Parmesan is made with tomato sauce and mozzarella, a derivation of the Italian Parmigiana.
Nicos Harris' son stayed in Middlesbrough until 2007 to carry on his father's legacy.
Part three: Where to get the best Parmo
3. Manjaro's, Ingleby Barwick
Popping Manjaro's in third place purely because it's a chain; no disrespect, but the atmosphere always feels slightly hectic no matter which location you go to. However, that doesn't mean the quality of their Parmos is hindered. Manjaro's is home to a great selection of different Parmo toppings, and even offers Parmo Burgers if the usual portion size is a bit too much for you. I specifically chose Ingleby Barwick as opposed to any other Manjaro's as it's known for being pretty fancy with its "smart casual/smart elegant" dress code.
2. The Merlin, Billingham
A local favourite thanks to the family-run establishment's nurturing environment. The portion sizes are immense for the price that you pay with majority of customers struggling to even finish a Half-Parmo. No stress though - you can always box it up and take it home for breakfast tomorrow. The Merlin also offer a Bbq Pulled Pork Parmo, as well as great vegetarian and gluten free options (confirmed by my GF pal)!
1. The Ship, Redmarshall
For me, The Ship will always be ranked number one when it comes to Parmos. This ranking could be based purely on the variety of Parmos that they offer: a total of 42 kinds of Parmo, all inspired by different worldwide cuisines. However, to further support their ranking, each Parmo they offer is of amazing quality - and if you're indecisive, you can choose from four platters, each with five unique, flavoursome Parmos.
Honourable mentions: Central Park, Middlesbrough; The Oven (R.I.P), Middlesbrough; The Masham, Hartburn.
Part four: Closing statement
If you made it this far, thank you. I hope you now feel just as passionate about this Teesside legacy as I do.
If you're yet to try a Parmo out, make this your sign to do so! I promise you won't regret it.