Parma became head quarter of EFSA – European Food Safety Authority – and its
gastronomy art, which still now a days remains home made, is very well appreciated
all around the world, considering that all our typical dishes are cooked respecting
the traditions, high quality profile, natural methods and innovation this way
giving to Parma the title of Italian Food Valley.
Barilla, a worldwide leader in Pasta and bakery production and many other famous
names in Industry come from our territory which is filled of Cheese Factory of
parmesan cheese( Parmigiano Reggiano), Parma’s ham ( Prosciutto di Parma ), Culatello
di Zibello, Felino Salame, San Secondo Cooked shoulder ( Spalla cotta di San secondo).
Don’t forget The Porcini Mushrooms of the Val Taro, the black truffle of Fragno
and some typical wines produced in our province.
If you wanted to discover our typical products you can go through the 3 main
paths suggested by the Roads of wines and Flavours: the one of the culatello di
Zibello, the other concerning Parma’s Ham and typical wines of the province and
third of the Porcino mushroom of Borgotaro.
Don’t miss the Food Museums: the museum of parmesan cheese placed in an ancient
castle in Soragna, where you can learn the productive process of Parmigiano.
The museum of ham and placed in Langhirano, which explains the techniques and
secrets of processing and the museum of Salami in Felino, encharged to explain
everything concerning the famous product.