Throbbing heart of a territory that hands down since centuries the secrets of wine and food production, Parma is the undisputed capital of the Food Valley, known and appreciated worldwide. The prides of the territory are many: in addition to niche high quality products such as Salame from Felino and Tartufo Nero (Black Truffle) from Fragno, there are the more famous Parmigiano Reggiano, Prosciutto di Parma and Culatello di Zibello. Nowadays, these products have become symbols of a historic tradition, proudly holding the title of ambassador of Italian culture.
Parmigiano-Reggiano, widely considered the king of cheeses, is the result of a long productive tradition and its connection to the territory of origin. The same is true for the Prosciutto di Parma, whose reputation goes back to the Roman era. They both boast of unique nutritional peculiarities, together with an unequivocal taste. Heritage of the territory is also Culatello di Zibello, a product that has its roots in the area around the banks of the Po river, in the villages of Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno.
True appreciation for cuisine of excellence cannot be separated from the culture of the land that has produced it. Therefore, “Food Museums” have been created in order to appreciate the treasures of the Food Valley. These extraordinary places not only increase the value of each product and the local economy, but they also contribute to the excellence of the entire area and to the promotion of food and wine tourism. Those who appreciate good food and are interested in knowing where the traditional flavours of Italian food were born, will not only stop in Parma, but curiosity will take them around the whole region of Emilia-Romagna, a land of gastronomic excellences.
Parma Incoming promotes unmissable thematic itineraries along the via Emilia, from Ravenna to Piacenza. These itineraries include wine and food tastings, visits to wineries and small farms. In addition, the “Roads of wines and flavours” will lead the tourist to the discovery of the traditional “Aceto balsamico”, a product typical of the area of Modena and Reggio Emilia.