Parma is known for art, music, gastronomy and life’s quality.
Emilian cooking can boast a highly refined variety inherited from the ducal courts as well as local popular dishes.
Parma has given its name to several highly prized diary and meat products, the prince of which is undeniably the Parmigiano Reggiano.
This highly nutritious product is the result of a long and carefully controlled process of natural maturation, and comes in a huge shape, round blocks weighing between 24 and 34 kilos, branded with the regional symbol of quality.
A close second to Parmesan cheese, come the local salamis and cured meats.
Cellar with prosciuttos
Gastronomic specialties in this field of production include Culatello of Zibello, the so-called Spalla from San Secondo, Coppa di Parma, Salami from Felino and the world-famous Prosciutto di Parma, or Parma ham.
To accompany the meal there are wines of high quality, all with the D.O.C. certificate: the red Colli di Parma, and the white Malvasia and Sauvignon, red Lambrusco and the vivacious red Fortana.
Courtesy of Parma Tourist Office