Best restaurants and what to eat
Italy
Parma is one of Italy’s great gastronomic capitals, famed for its centuries-old culture of cured meats, aged cheeses, stuffed pastas, and rich butter-based cooking. The province sits in the fertile Po Valley, where dairy, pork, and wheat traditions have produced some of the country’s most iconic protected specialties.
An elegant, sweet-cured ham with a silky texture, delicate aroma, and clean, nutty finish. Aged in the dry air around Parma, it is prized for its balance of mild saltiness and buttery fat, and is often served simply with bread, melon, or Parmigiano Reggiano.
The legendary hard cheese of Parma, grainy and crystalline with deep savory complexity, caramel, broth, and toasted nut notes. Aged for months or years, it is eaten in shards, grated over pasta, or paired with balsamic vinegar and local wine.
A noble cured pork specialty from the Parma area, made from the most prized part of the ham and aged in humid cellars near the Po River. It has a tender, melting texture, refined sweetness, and a lingering perfume that makes it one of Italy’s most luxurious salumi.
A traditional raw-cured shoulder with a fuller, more rustic pork flavor than prosciutto, yet still supple and fragrant. Thin slices reveal a savory depth that pairs beautifully with rustic bread and a glass of local Lambrusco.
The smaller, leaner companion to culatello, offering a firmer bite and concentrated pork savoriness. It is delicately cured and aged to develop a clean, elegant flavor that shines on an antipasto board.
A soft, fresh salami traditionally made from trimmings of culatello production, with a gentle spice profile and a tender texture. It is meant for early enjoyment, when the flavor is milder and more delicate than long-aged salami.
The sparkling red wine most closely associated with Parma’s table, usually vivid, refreshing, and lightly tannic with notes of cherry and wild berries. Served chilled, it cuts through the richness of cured meats and fried dough with ease.
An aromatic white wine with floral lift, stone-fruit tones, and a pleasantly fresh finish. In Parma, it is often enjoyed as a fragrant companion to salumi and local cheeses.
A traditional red blend from the wider local Emilian wine zone, offering dark fruit, spice, and a savory edge. It is typically a food wine, well suited to pork, pasta, and aged cheese.
A rustic red wine with bright acidity, modest tannin, and a lively, easy-drinking character. Its fresh profile makes it a natural match for fatty cured meats and simple countryside cooking.
A local expression of Lambrusco from the Parma hills, often fresher and more aromatic than heavier versions. It is served chilled and valued for its ability to refresh the palate alongside rich antipasti.
A crisp, dry white from the Parma hills with herbal freshness and citrus brightness. It is typically served cool and pairs well with lighter dairy dishes and vegetable-based first courses.
Parma’s signature stuffed pasta, filled with ricotta, spinach or herbs, and plenty of Parmigiano Reggiano. It is typically dressed with butter and cheese, creating a rich yet balanced dish that showcases the region’s dairy heritage.
Tiny stuffed pasta parcels served in a clear, flavorful broth, especially treasured for holiday meals. The filling is savory and concentrated, while the broth adds delicacy and warmth.
Large stuffed pasta filled with sweet pumpkin, mustard, and cheese, balancing sweetness, spice, and savoriness. In Parma, this autumnal dish is often finished with butter and abundant Parmigiano Reggiano.
A humble, hearty dish of small dumpling-like pasta with beans in a rich tomato sauce. It is a peasant classic of the area, valued for its comforting texture and deep, simple flavor.
A beloved pairing of puffed fried dough and thinly sliced Parma ham. The crisp, airy bread and silky cured pork create one of the region’s most iconic bites.
A substantial boiled-meat platter traditionally served with rich condiments and sauces. In Parma it reflects the region’s love of slow-cooked, comforting meat dishes with robust flavor.