• Culatello
  • Parmigiano Reggiano
  • "Parma" ham
  • Felino salame
  • Coppa di Parma
  • Fiocco di prosciutto
  • Typical sausages
  • Underwood's products
  • Liqueurs
  • Vino Lambrusco

    Peculiar to the surrounding of Parma are the typical liqueurs, or better said, infusions and distillates - obtained by pooling fruits and alcohol, sush us NOCINO (from green wallnut hull) -ERBA LUIGIA (from leaves of lemon verbena and rosemary) - SBURLON (from peels of quince) - BARGNOLINO (from berries of blackthorn) and CITRONELLA (from leaves of lemon grass - Lippia Citridora)

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