Discover the culinary heritage of Parma: The cradle of Italy's number 1 cheese and cold cuts

Since 2015, Parma - in the Emilia Romagna region of Italy - has been honored by UNESCO as a 'Creative City of Gastronomy'. Not only famous for its rich historical, artistic and cultural heritage, Parma also captivates visitors with its unique culinary treasures.

Parma ham (Prosciutto Crudo di Parma) and Parmesan cheese (Parmigiano Reggiano) - Photo: Emilia Food Love

According to Visit Italy, Parma is not only famous for its special flavors but also for being the cradle of the advanced food industry. Barilla - the world's largest industrial pasta producer - also started as a small bakery in Parma in the late 19th century.

And when mentioning Parma, people often immediately think of two Italian culinary heritages including Parmigiano Reggiano cheese and Prosciutto di Parma cold cuts.

Discover the famous flavors from Italy's Parma region

In the local culinary treasure trove, Prosciutto di Parma is a cold cut that is carefully prepared with a strictly controlled process.

The pork must be of clear Italian origin, weigh at least 145kg and not use any additives or preservatives, only salt is used for curing. After 12 to 48 months of aging and strict quality control, the finished product is recognized as genuine Prosciutto di Parma.

While diners can find Prosciutto di Parma in countless Italian recipes, from appetizers to desserts, or on the menus of prestigious Italian restaurants, the people of Parma will say frankly: "Prosciutto di Parma is best when simply placed on a slice of authentic crusty bread."

Prosciutto di Parma is known for its distinctive, slightly sweet, creamy flavor and is often served with cheese, fruit or used in various dishes - Photo: Cheese Connoisseur

Parmigiano Reggiano cheese is made from naturally skimmed cow's milk, aged for 12 to 24 months, sometimes longer. Thanks to that, this cheese is not only rich in calcium and phosphorus but also easy to digest, very suitable for both children and the elderly.

Parmigiano Reggiano is shaped into round loaves weighing about 36kg and must be split open with a special knife, to preserve the internal structure.

Parmigiano Reggiano can be sliced ​​and eaten with honey or fruit jam or grated or sliced ​​to sprinkle on salads, pasta, and soups.

Parmigiano Reggiano is known as the "king of cheeses" - Photo: Oliver's Markets

Mr. Raymondo, a Parma resident, said: "For me, Parmigiano Reggiano cheese is an indispensable dish in daily meals. My family often eats it with noodles or enjoys it in small pieces. In addition, cured meats or salami are also an indispensable part of our dining table."

And Mr. Mauro Gaffurini, a tourist from Southern Italy, affirmed: "Parma cuisine left a deep impression on me, especially tortellini, cured meats and Parmigiano Reggiano cheese. This city has its own charm, easily making people want to come back."

Tortellini are small, ring-shaped pastas, originating from the Emilia region of Italy, often stuffed with meat or cheese. This dish is often eaten with broth or sauce - Photo: Britannica

In Parma, visitors must try traditional dishes with distinctive flavors, from antipasto and cheese appetizers to cold cuts pies sold through the colorful windows of ancient bakeries.

With roots dating back to ancient Rome, Prosciutto di Parma is today the pride not only of the local people but also of the whole of Italy.

Every September, the Parma Ham festival is held here, attracting thousands of tourists to visit, enjoy and explore the culinary quintessence of this land.

Some other typical dishes in Parma:

Antipasto in Italian cuisine is an appetizer, usually served on a large plate, to stimulate the diner's taste buds before enjoying the main course - Photo: Martha Stewart

Salami, also known as salame, is a dry sausage originating from Italy, made from meat (usually pork) and spices such as garlic, pepper, wine, then fermented and dried. Italian salami is famous for its rich, delicious flavor and is often thinly sliced ​​to eat with bread, cheese or as an ingredient for other dishes - Photo: Britannica

If you come to Parma and haven’t had a torta fritta, your trip is incomplete. Although the name means “fried bread” in Italian, don’t mistake this for a sweet treat. It’s actually a type of fried bread made from flour, water, and lard (or olive oil) - Photo: Delish

Parma cuisine is not limited to savory dishes. The desserts here also have a strong historical imprint and unique flavors. A typical example is Torta Duchessa di Parma, a famous cake named after Duchess Maria Luigia - who once ruled Parma. The cake is made from chestnut dough and filled with a mixture of zabaglione (wine egg cream) and rich chocolate cream - Photo: Nonna Paperina

Torta Nera di San Secondo is a cake with a rich flavor of almonds, chocolate and coffee, originating from the town of San Secondo - Photo: Casa Pappagallo

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Source: https://tuoitre.vn/kham-pha-di-san-am-thuc-parma-cai-noi-cua-pho-mai-va-thit-nguoi-so-1-nuoc-y-20250627221137149.htm