In this quick guide on what to eat in Parma, you'll find the most famous dishes of the local tradition, one of the oldest in Emilia-Romagna. The Emilian city, also known as the Food Valley of Italy, offers food lovers unique dishes that have been produced and cooked here for centuries, starting with one of the most famous in the world, namely prosciutto crudo.
Nowadays, many Parma specialties have crossed national borders and established themselves worldwide, bringing prestige to Italian gastronomy. When you think of Parma, you immediately think of cured meats and cheeses, but also of very well-known and imitated first courses, from anolini to tagliolini.
Eating in Parma means immersing yourself in the local traditions, discovering ancient products that still today represent the true foundations of Italian cuisine. An ideal tour starting from starters and ending with the most beloved desserts, rediscovering unique flavors.
What to Eat in Parma: Starters, Cured Meats and Cheeses
One of the starters that simply cannot be missing on the table of a restaurant or trattoria in Parma is the torta fritta. These are small rectangular pieces of dough similar to fried gnocchi, which replace bread and are eaten hot together with the traditional local cured meats starting with prosciutto crudo.
What cannot be missing when eating in Parma is the classic platter of cured meats and cheeses, where you will find the best specialties of the local cuisine. These are gastronomic excellences with a very ancient history that started here to conquer the world and today represent the Italian culinary culture abroad, thanks to DOP and IGP certifications.
We are, of course, talking about Parmigiano Reggiano and the aforementioned Culatello di Zibello, made from pork leg stuffed in the pig's bladder and aged for at least 10 months. Also essential is the Prosciutto di Parma, sweet and refined, and the Coppa di Parma, made from pork meat. Finally, the Salame di Felino, Spalla di San Secondo, the Prosciutto di Langhirano, Strolghino, and Fiocchetto. 
The Best First Courses
Among the typical first courses of Parma and its province, anolini are very well known. They are a type of egg pasta, a variation of cappelletti, tortellini, and agnolotti. What distinguishes them is their size and their circular shape with a serrated edge and no “fringe.” Inside, there is a mix of Parmigiano Reggiano, grated stale bread, egg yolk, spices, and a reduced beef stew sauce, but without pieces of meat.
One of the best ways to enjoy them is in broth, but you can also try them with butter and sage. This is one of the typical festive dishes, especially during winter.
Among first courses, you cannot miss tagliolini al culatello, another dish with a unique flavor that reflects Parma's tradition. It is a variety of egg pasta that pairs perfectly with this DOP cured meat, which is cut into strips and then sautéed with butter and sage. Again, the best way to taste it is in broth with a generous sprinkle of Parmigiano.
Finally, we mention the tortelli alle erbette, pasta that can be customized based on seasonal ingredients. The traditional recipe calls for a filling of fresh cow ricotta, chard, Parmigiano Reggiano, and nutmeg. However, as mentioned, there are various versions depending on the season, but in any case, the most recommended dressing is with butter and sage and the indispensable sprinkle of Parmigiano.
What to Eat in Parma: The Best Main Courses
Among the most requested main courses in Parma, there is certainly trippa alla parmigiana, a worthy rival to the Roman version. It is a must-have dish, especially in traditional local trattorias where you can savor the typical dishes of the area cooked the old-fashioned way.
Parmigiana tripe uses various types of bovine stomachslow-cooked for many hours. It is served with plenty of Parmigiano Reggiano and some toasted bread slices. It is a dish with a strong and intense flavor and, for this reason, it is often accompanied by a nice bottle of white wine, also useful to soften its almost overpowering taste.
The so-called Cavàl Pist, or Horse Pesto is another highly appreciated main course in Parma. It is a dish made of raw horse meat flavored with garlic, oil, and lemon. It is one of the most common dishes among Parma's street food and also one of the lightest, as it is low in fat and easy to digest.
Finally, we conclude the main courses with the Rosa di Parma. This dish combines three classic elements of the local cuisine: Parma ham, Lambrusco, and Parmigiano Reggiano. Its preparation involves using a beef (or veal) fillet, cooked rolled and stuffed with Prosciutto di Parma and shaved Parmigiano.
Typical Sweets of Parma
Typical Sweets of Parma Finally, we close our journey through Parma's food and wine with the best sweets to try, starting with the most well-known, namelycastagnaccio and spongata . The first is achestnut flour cake . The spongata, instead, is made with.
walnuts, honey, raisins, pine nuts, and candied fruit If you prefer aquick, on-the-go sweet , you can try thescarpette di S. Ilario , shoe-shaped cookies decorated withicing and sugar granules . You can find them especially onJanuary 13th , on the occasion of the feast ofSaint Hilary
, the city's patron saint. Another sweet gaining popularity in Parma's kitchens is thesbrisolata (or sbrisolona) . Known throughout NorthernItaly , it is made with white and yellow flour, sugar, andcoarsely chopped almonds . The best way to enjoy it is accompanied by a.
small glass of grappa Finally, on a tour ofwhat to eat in Parma , you certainly cannot miss sweet tortelli. These are shortcrust pastry cookies baked in the oven, filled with jam and dusted with powdered sugar. You can find them in every pastry shop or bakery in the city and they are perfect for breakfast or an afternoon snack.