Parma: The Home of Tortelli, Cured Meats, and Parmigiano!

Parma, a city renowned for its art and culture, is also a veritable treasure trove of authentic flavors. Its cuisine, steeped in tradition and boasting the highest quality PDO products, offers an unforgettable journey for the senses. Let’s explore some of the must-try local dishes.

Appetizers:

• Torta Fritta: This is a Parma classic often served as an appetizer. These delightful fried dough rectangles are typically enjoyed hot and accompanied by local cured meats.

First Courses:

• Anolini in Brodo: Anolini are a type of stuffed egg pasta. Parma’s version is particularly large and circular, with a serrated edge. The filling is simple yet flavorful, made with Parmigiano Reggiano, breadcrumbs, egg yolk, and a reduced meat sauce. While they can be prepared with various sauces, the most traditional pairing is a rich broth.
• Tortelli alle Erbette: A staple of Parma's culinary heritage, these tortelli are filled with a mixture of chard, fresh cow's ricotta, grated Parmigiano Reggiano, and nutmeg. They are usually served with a sage and butter sauce, finished with a sprinkling of Parmigiano.
• Tagliolini al Culatello: Tagliolini, a type of egg pasta, are cooked with thinly sliced Culatello di Zibello (a PDO Parma ham), sautéed in butter and sage, and then finished with broth. The dish is completed with a grating of Parmigiano Reggiano.

Main Courses: Meat Takes Center Stage

• Cavallo Pesto: Horsemeat is a popular ingredient in Parma's cuisine. It's often enjoyed raw, minced, and seasoned with garlic, oil, and lemon.
• Trippa alla Parmigiana: This traditional dish features various types of beef stomach cooked slowly. The tripe is then served with Parmigiano Reggiano and often accompanied by toasted bread. Its bold flavor pairs well with a full-bodied white wine.

A Sweet Touch

Parma's pastry scene offers a variety of treats, including doughnuts, custards, and cakes like Torta Maria Luigia, Torta Ungherese, and Torta Nera di San Secondo. Traditional desserts include castagnaccio, a chestnut flour cake, and spongata, made with nuts, honey, raisins, pine nuts, and candied fruit.

The Star of the Show: Parma's Cured Meats

Parma's cuisine is closely associated with its world-renowned cured meats.

• Parmigiano Reggiano: Mentioned even by Boccaccio in the Decameron, this hard, PDO cheese is enjoyed both grated and in shavings.

• Culatello di Zibello: A PDO ham produced from a pig's hind leg and cured for at least 10 months in the pig's bladder.
• Prosciutto di Parma: A sweet and delicate ham made with just pork and salt.

• Coppa di Parma: A seasoned cured pork product with an IGP designation.

Parma is a city that captivates not only with its artistic beauty but also with its rich culinary traditions. Indulge in its flavors and discover a world of taste waiting to be explored.