An ideal element connects all touristic excellences of Parma and its Province,
and could be actually the main link: gastronomy.
"Prosciutto di Parma",
followed by "spalla cotta/baked ham' (preferably served warm) and by
the "Salame di Felino”.
Parma is synonym of food capital, of 900d table and is considered the "food Valley' of Europe with its
internationally renowned trade~marks.
So let's try to enter the delicious world of the Parma cuisine to verify these noble names.
The Kings of the colorful and numerous family of cold cuts are the
“Culatello di Zibello” and the
Another jewel is the very praised
"Parmigiano-Reggiano" cheese made out of carefully chosen milk,
prepared with that special heat and the millenary art that belongs to mankind.
Typical dishes are: anolini served in chicken and beef broth, with a concentrated beef stew,
aged parmesan cheese, bread crumbs, eggs and nutmeg filling (according to a very old recipe the stew
should be made of young donkey meat).
"Tortelli di erbetta” are on the other hand made of ricotta cheese, parmesan cheese and swiss chard
and are a typical and good-luck dish on the Saint John's night (june 23 eve).
There is also the "Bomba di riso": a rice pie filled with pigeon and chicken giblets.
A great fancy of Parma is the "torta fritta" small triangles of fried dough served warm with a whole
variety of cold cuts.
As for the meat dishes the Parma cuisine offers: "Stracotto"
/beef stew (also served with polenta),
the "bolliti" /boiled meats with their own sauces, tripe or “buzeca" and "cima ripiena" or
"picaja /staffed roast veal.
As for the deserts the
The pleasure of eating, typical Emilian "savoir vivre" is even a greater one in Parma.
From the elegant restaurant to the small country one, creation and passion are the main ingredients for
any dish served obviously with Prosciutto di Parma and Parmigiano Reggiano, so you can experience