Parma is a food enthusiast’s heaven. Here are five reasons to make it your next destination for a foodie holiday:
1. Parmigiano-Reggiano
One of Parma’s most popular exports is Parmigiano-Reggiano, the grainy cheese named after the area in which it is produced. The cheese, which is often aged for at least two years, is popularly served with pasta but is also eaten alone, stuffed into a fillet of beef or combined with the region’s best pears.
Throughout Parma, you will also see the Parmigiano shell used as a serving pot – once the cheese has been used, the shell is hollowed out and steaming pasta is poured inside.
2. Prosciutto di Parma
Tied with Parmesan as Parma’s most popular product is Prosciutto di Parma. Only the pigs that roam the hills of Langhirano, south of Parma, can be used for true Parma ham. Try it wrapped around grissini or melon, or tossed with tagliatelle.
3. Culatello di Zibello
Prosciutto isn’t Parma’s only cold cut, however. Culatello, which is similar to prosciutto but made from a different breed of pig, has a more intense flavour and a creamier texture.
The best variety is Culatello di Zibello, produced just outside Parma. This gained PDO status in 1996.
4. Barilla pasta
Another Parma institution is Barilla. Pietro Barilla first opened his pasta shop in 1877 to supply locals with fresh pasta.
Over the years, the company has expanded to become one of Italy’s best-selling pasta manufacturers. Nevertheless, it still has its headquarters in Parma, at Via Mantova.
5. Parma’s historic food market
If you want to continue your Parma gastronomic journey at home, wander through the city’s historic food market to pick up some treats to take back with you. Located in Piazza Ghiaia and Piazzale della Pace, the market is open from 7 am to 2 pm on Wednesdays and Saturdays.
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