Someone, probably quite rightly, has defined Parma as “the capital of Gourmets”.
Nature has in fact endowed this land with very particular and varied environmental conditions – from the sunny plain by the Po river to the green hills and the steep pinnacles of the Apennine mountains – which mankind has learned, over centuries, to exploit and refine creating typical products many of which are renowned worldwide: from the superlative Parmigiano – Reggiano cheese, to the sweet Parma Ham, to the Shoulder of San Secondo, to the wines of the hills, to the legendary Culatello, the unbeatable Porcino wild mushroom from Borgotaro to the Fragno Truffle.
Work and love of the land have made Parma, since the XIX century, the Italian Food Valley, concentrating in this area the superior quality processing of tomato, pasta, milk and various other culinary “preserves” assisted by a local mechanical industry specialized in advanced technologies for food processing.
Parma Gourmet capital
Food as culture in Parma
Extraordinary gastronomy and extraordinary history and art: in one word, culture.