Parma, city of good food and friendly hospitality


Parma is a city full of grace and tranquillity, where you can breathe a refined atmosphere, almost as a small capital. It differs from all other Italian cities, characterized by its aristocratic and refined tract which is kept in its architectural richness, unimaginable in other places. The capital of the Duchy as become in time also the capital of music, of theatre (here’s where the famous composer Verdi was born), of poetry and also of the high Italian gastronomy with excellences which all the world envies us. Its historic center, rich in artistic masterpieces, large green areas, with big and small treasures from different eras, welcomes tourists and citizens, gracefully entertaining them.

The nerve center of Parma isn’t just the city, but also its province, its territory, the endless resources that make up its frame: a natural and varied landscape which extends  between river Po and the Apennine ridge, with plenty of small villages rich in history and vitality, of castles, medieval churches and theaters. Capital of alimentation and good food, with its many local products, it offers the opportunity to make a real taste trip. Parma, indeed, is the home of cured meats and cheeses which have always conquered the tables of all the world. The most famous of these is undoubtedly the ”Prosciutto crudo di Parma” (Parma ham), produced in the hilly area together with the “Salame di Felino” (Felino salami), both produced at the cured pork meat factory La Torre, well-known to have joined the Consorzio del Prosciutto di Parma (Union of Parma ham) in 1968, and which still is associated.

Characteristic of the lower part of Parma instead, is the “Culatello di Zibello” and the Spalla Cotta of San Secondo, handmade at La Fattoria di Parma which, on reservation, organizes tastings and guided tours at its department store. Another world known product is the “Parmigiano-Reggiano” (Parmesan cheese):  which as been created for more than eight centuries in the same way, with the same wise rituals of the first cheese makers, it’s a product with unique features, also produced in the same company mentioned above.

The forests of their mountains instead, offer two exceptional products as the Truffle Fragno and the Porcini mushroom, both quite rare and absolutely unique. The first bears the name of the location of the Apennines to precisely distinguish it from other varieties of black truffle; the second, the Borgotaro Mushroom, has been awarded of the European Protected Geographical Indication recognition, confirming its absolute uniqueness.


 This wonderful fruit of nature is expertly cooked and exalted at the Trattoria Il Cortile, fascinating local, where smells and flavors of a time are recreated with the atmosphere of an inn of the past. A restaurant that still serves typical dishes of the Parmesan tradition, creatively reinterpreted for the most discerning palates, is the Trattoria Del Ducato where the main dish on the menu is the “tagliolino al tartufo nero” (black truffle tagliolino).  We also point out, in the historical center of parma, the prestigious Trattoria Corrieri, where you can taste Emilian specialties amongst vaulted ceilings and stone columns.

If you choose to stop in the Emilian town and wish to spend the night in refined structures, Hotel Palace Maria Luigia and NH Parma are two exclusive locations you can’t miss. The first offers a luxurious accommodation in a historic location, while the second is a refined modern structure designed by the architect Oriol Boighas. If you want to opt for a bed & breakfast solution, we rather suggest Villino di Porporano, characterized by a pleasant rustic and modern blend, Parma Duomo, located in the medieval heart of the city, and the Residence Palazzo Toscani, boasting a quiet and peaceful location just few steps away from the station.


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