Parma Rotta is one of the most prestigious restaurants in Parma and in its province. It is well known for the quality of its meats grilled on wooden embers and for its seasonal specialities. Parma Rotta restaurant is named after the area in which it is located. The restaurant is located South-West of Parma on the road to the Torrechiara Castle and to the areas where the typical Parmesan cold cuts are produced. That area is called 'Parma Rotta' (meaning "the flooding of the Parma river") because right there the "Parma" river used to flood before it was duly embanked.

The restaurant occupies the structure of a typical house dating back to the first half of the last century and in the beginning it was a tavern. In 1982 Antonio Di Vita (the current chef and owner of the restaurant) took it over by turning it into a restaurant which, thanks to its quality, earnestness, and courtesy succeeded in acquiring an important name among Parmesan restaurants by proving to be a reference point as far as meats, cold cuts, and mushrooms - among which the most refined "White truffle"- are concerned. Antonio can also offer you a wide selection of wines (at least 1000 labels, both Italian and foreign), spirits and cigars.