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The land around Parma has been linked to high quality food production and great dining experiences for many centuries.  Excellent products like Parmigiano Reggiano cheese, Parma ham and Culatello from Zibello are emblems of a historical tradition which has conquered the world becoming ambassadors for what Italy is all about.

Food and wine treasures

Alongside the more famous food products like Parmigiano Reggiano cheese, Parma ham and Culatello from Zibello, you can also find niche productions like Felino salame, cooked shoulder of ham from San Secondo, and  Coppa from Parma.  Not to be forgotten are the Porcini mushrooms from Borgo Taro and the black Truffle from Fragno as well as the unmistakeable wines from the Parma hills, I Vini dei Colli di Parma.  Following the Wine and Taste Trails, choosing from the themed food and wine itineraries, is a unique chance to treat yourself to an experience which brings together history, tradition and the countryside satisfying both the spirit and the palate.

Well deserved renown

Known as the “Gourmet Capital” from the period of its significant renaissance Court,  Parma is today the undisputed capital of the Food Valley hosting a wealth of industries amongst the most important in the Italian agro-alimentary sector.  From Barilla to Parmalat, from Mutti to Parmacotto, all famous for their position at the vanguard of modern food processing.  Not by chance the city is also the seat of the EFSA, the European Food Safety Authority.

The Food Museums

To crown this love affair between the land and its food, the setting up of the food museums has allowed us to complete our investigation and understanding of the most significant food products of the territory.

  • The Parmigiano Reggiano Museum: the museum is housed in a building which was once part of the ancient fortress of Soragna in the Parma lowlands and it follows the production process of this most noble of cheeses through the centuries.
  • The Museum of Parma Ham and Salumi (cold cuts). This museum is in Langhirano, the hilly area chosen for ham maturing. Here you can discover ancient techniques and production secrets.
  • The Salami Museum. Set up in the former dungeon area of the ancient Castle of Felino, this museum takes you on a journey through the history of this local product through curiosities, anecdotes and traditions.
  • The Tomato Museum. This museum is in the Corte di Giarola between Collecchio and Ozzano Taro and it tells the story of the tomato and the development of production techniques.
  • The Museum of Pasta. This, too, is housed in the Corte di Giarola and it explores the preparation of pasta from grinding the flour to a correct nutritional programme.

To complete your journey of discovery into good food we also have available exciting new gourmet tours over one or two days in the Emilia Romagna region or the rest of Italy.

Come and discover the most authentic and natural food and wine treasures, with a focus on bio production or trails for vegetarians. Our search for the true tastes of this area offer different types of cooking lessons covering everything from pasta to cured products and from fish to meat not forgetting the sommelier course to learn to get to know and distinguish the unforgettable wines of the marvellous Italian regions.