For those living stateside, the most likely response to this would probably be, "You mean chicken parm, right?"
But to someone living in Northern England, that extra "o" is a source of immense pride and passion. When Ben Ferguson travelled there for the MUNCHIES Guide to the North of England, he was blown away at how seriously this big, heavy, and yes, delicious dish is taken.
Purists will opt for just Béchamel sauce and melted cheddar, but parmo is a blank canvas for chorizo, barbecue sauce, and even Rolo chocolates. Use our recipe as a jumping off point, and customise as you so wish.
RECIPE: Chicken Parmo
And like most great drinking foods, it is best consumed late at night and dipped in garlic sauce.