Since 2015 Parma has been a UNESCO Creative City of Gastronomy and its gastronomic traditions are a heritage recognised worldwide.
Let us guide you to discover the extent of this heritage, by visiting the production companies, the food museums and by discovering all the delicacies for the eyes and palate that Parma can offer you.
Produced exclusively with fresh milk with no preservatives, it is the fruit of a thousand-year tradition. A tour of a cheese factory will let you discover Parmigiano Reggiano P.D.O., the creation, salting and spectacular refining of the rounds.More info
The final tasting will let you appreciate the characteristics of the different maturing times and the use of the product in traditional cuisine.
The “Prosciutto di Parma” (from the Latin perexsuctum, literally “dry”) is a tasty and authentic product whose origins date back to antiquity. It is produced only with pork and salt. It owes its characteristics to the skill of the salt Masters and the dry and delicate air of the fragrant hills around Parma.More info
A tour of an establishment lets you see the salting, drying and refining of the ham and to discover the secrets.
Always regarded as the most valuable and tasty deli of Parmesan tradition, Culatello di Zibello appears in the Slow Food catalogue of Emilia-Romagna and is defined as the king of deli meats. Made from the thigh of a pig introduced into a bladder, it is only worked in 9 villages of the “Bassa Paramense” area and refined for at least 10 months in the humid cellars close to the banks of the Po River. Tasting is mandatory!
The consortia of Modena and Reggio Emilia guarantee quality and the traditional method for production of this magical condiment, a delight for the palate and remedy for the spirit. Traditional balsamic vinegar is created only from cooked grape must which is slowly, year after year, refined in wood barrels, with successive transsiltations that give the product unique flavours. Tasting the various degrees of maturity is a true gourmet experience.
The grape varieties of the Parma hills that accompany the dishes of traditional cuisine to perfection are the aromatic Malvasia di Candia, the Barbera, the Bonarda and, of course, the Lambrusco. Young and sparkling wines, combining lightness and cheerfulness. The tour of a wine cellar on the southern hills of the city lets them be tasted in association with the dishes that exalt their qualities.
Stroll through the alleys and markets, admiring the shops selling food products to discover the best “Made in Parma” gastronomic souvenirs and learn how to select them. Browse and enjoy to your heart’s content: the guided tour will find all its flavour!More info
We offer enthusiasts of food history and its production techniques the opportunity to refine their knowledge by visiting the food museums scattered over the territory of the province of Parma. You can visit the museums dedicated to Parmigiano Reggiano, Parma Ham, pasta, wine and tomato. For more information, visit www.museidelcibo.it