Parma is one of the most important Italian cities for gastronomy. Its traditional dishes embody centuries of history, culture and culinary passion.
In this guide we explore the 10 dishes that capture the gastronomic soul of Emilia-Romagna and which you absolutely cannot miss during a visit to Parma.
1. Parmigiano Reggiano DOP
Parmigiano Reggiano is the undisputed king of the Parma table. This hard cheese has been produced according to strict rules for more than 900 years in the province of Parma.
The minimum ageing for the standard type is 36 months. Its straw-yellow colour, intense fragrance and unmistakable flavour have made it famous around the world.
Try it on its own with a fine local wine such as Malvasia, or grated over first-course pasta dishes. Visit historic dairies to experience the fascinating production process.
2. Prosciutto di Parma DOP
Prosciutto di Parma DOP is an inimitable cured meat that has been produced since 1344 in the area between Parma and Piacenza.
Marked with the distinctive ducal crown brand, this ham stands out for its sweetness and its delicate red colour. The air of the Po Valley and the artisan tradition guarantee absolute excellence.
Discover the full story and tasting notes in our dedicated guide: Discovering Prosciutto di Parma.
3. Culatello di Zibello DOP
Culatello di Zibello DOP is the most prized of Parma's cured meats, produced exclusively in the municipality of Zibello.
Made from the choicest part of the pig's leg, it is aged for at least 10 months in underground cellars where humidity and temperature are perfectly balanced. The flavour is intense, refined and lingering.
Find out more about this gastronomic masterpiece on our dedicated page: Culatello di Zibello DOP.
4. Anolini in broth
Anolini in broth are the filled pasta that symbolises the most authentic Parma tradition.
These small round dumplings contain a filling of stewed meat, breadcrumbs, Parmigiano Reggiano and nutmeg. They are served in a piping-hot meat broth, creating a comforting and memorable dish.
Read the original recipe and its story in our exclusive guide: Anolini in broth, the Parma recipe.
5. Tortelli di erbette
Tortelli di erbette are a delicate dish that captures the goodness of Emilia's leafy greens.
This filled pasta combines a clever blend of ricotta, fresh spinach, Parmigiano Reggiano, eggs and a pinch of nutmeg. It is served simply dressed with melted butter and sage.
Discover the original recipe: Original tortelli di erbette Parma recipe.
6. Torta fritta parmigiana
Torta fritta is the quintessential street food of Parma and Emilia-Romagna.
It is a sheet of dough fried until crisp on the outside and feather-light inside, served piping hot and filled with cured meats and cheeses. It is the perfect excuse for an indulgent break as you stroll through the city.
Explore the recipe and the history of this Emilian street food: Torta fritta Parma recipe.
7. Spalla cotta
Spalla cotta is a cured meat less famous than prosciutto but equally delicious and refined.
Made from the pig's shoulder, it is cooked in a bain-marie inside its own skin and then aged. It has a rich, soft and juicy flavour, perfect sliced on a board or in sandwiches.
It is a dish that reflects the Parma rural tradition of wasting nothing and turning every cut into excellence.
8. Bomba di riso
Bomba di riso is an aristocratic dish of the Parma table with complex and sophisticated flavours.
It is a preparation of Carnaroli rice layered with meat ragu, pork liver, porcini mushrooms and truffle, all wrapped in a fried pastry crust. It is served sliced, creating an extraordinary visual effect.
It calls for time and skill in the preparation, but it represents the pinnacle of Parma's most sophisticated cuisine.
9. Strolghino
Strolghino is a fresh and delicious cured meat from the provinces of Piacenza and Parma, increasingly being rediscovered.
It is a sausage made from raw pork, to be eaten within a few days of production. It has a flavour at once sweet and savoury, with a soft, creamy texture that makes it irresistible.
Look for strolghino in Parma's city markets and pair it with a chilled Lambrusco for an authentic experience.
10. Spongata
Spongata is a traditional Parma dessert with a rich and intriguing filling.
It is a star-shaped tart filled with walnuts, almonds, candied fruit, honey, spices and cooked grape must. It is served during festive occasions, especially at Christmas, and it wins over the palate whether warm or at room temperature.
Its recipe dates back centuries and is jealously guarded by Parma families.
Where to taste these dishes in Parma
Parma offers many restaurants where you can sample these authentic dishes. Discover the best restaurants in the city or visit the characterful trattorie and osterie.
You can also take part in cookery classes or organised food tours to deepen your understanding of Parma's culinary culture.
The culinary tradition of Parma
These ten dishes tell the story of a city in which gastronomy is an integral part of cultural identity. Parma's gastronomic tradition has been recognised since 2021 as a UNESCO Creative City of Gastronomy.
Every dish reflects the terroir, the climate and the ingenuity of Parma cooks who have handed down precious recipes from generation to generation.
Visit the city markets
Want to discover where to buy fresh ingredients and typical products? Read our guide to Parma's city markets to find the best local suppliers.
Frequently asked questions
What is the most representative dish of Parma?
Prosciutto di Parma and Parmigiano Reggiano are the two most iconic products. However, anolini in broth best represent traditional Parma home cooking.
Where can I eat typical Parma dishes?
In traditional restaurants, trattorie and farmhouse agriturismi. Consult our list of the best restaurants for specific recommendations.
Can I learn to cook these dishes?
Of course! Parma offers cookery classes dedicated to fresh pasta and other traditional specialities.
What is the difference between Prosciutto di Parma and Culatello?
Prosciutto is made from the whole leg and has a sweet, delicate flavour. Culatello comes from the upper part of the leg and has a more intense and structured flavour.
Are these products genuinely DOP?
Yes: Parmigiano Reggiano, prosciutto di Parma and culatello di Zibello all hold strict DOP certifications guaranteeing authenticity and quality to European standards.