GASTRONOMIC DELIGHTS

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.