Parma is known
for art, music, gastronomy and life's quality.
Parma gastronomy
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.
Making Parmesan
Cellar with prosciuttos
A
close second to Parmesan cheese, come the local salamis and cured
meats.
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.
Parma food and wines
