Specialities

Together with its territory, Parma is known for being the capital of the so-called Food Valley, a characteristic area in which the fertility of the land, the climate, the ancient traditions and the resourcefulness of man have favored the birth and development of food products of world excellence.

Among the cured meats, the Prosciutto di Parma, the Culatello di Zibello, the Spalla Cotta di San Secondo, the Salame di Felino, in the cheeses first and foremost the Parmigiano-Reggiano, among the local products the prized Porcini Mushroom of Borgotaro in addition to the countless traditional culinary specialties, starting from erbetta and pumpkin tortelli, anolini or cappelletti in broth up to dishes based on horse meat and desserts such as the traditional spongata and many other delicacies.

Parma is also known as "The City of Perfume" for its centuries-old tradition depicted by the famous Violetta di Parma, a perfume much loved by Duchess Maria Luigia, later made known to the general public by perfumer Ludovico Borsari, father of the first great Italian perfume industry. The historic headquarters of the Borsari company, no longer active, today houses the Borsari 1870 Collection, the first Italian Museum of Perfumery.