Restaurants in the province of Parma

Parma carries more protected designations than any other Italian province, and its fame is not recent: ham and cheese have been made here for centuries, the same way.

What you eat here

• Prosciutto di Parma DOP — salt and hill air, no preservatives, twelve months minimum.
• Parmigiano Reggiano DOP — raw milk, rennet, salt; twenty-four, thirty, thirty-six months.
• Culatello di Zibello DOP — the best part of the leg, aged in the damp cellars of the lower plain, where the fog is part of the process.
• Anolini in brodo, small and round, filled with braised beef.
• Torta fritta (fried dough, called that here) with cured meats, and tortelli d'erbetta.

The wine

The Colli di Parma make sparkling Malvasia and Lambrusco; with culatello people drink the Fortana of the lowlands, and it works.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.