14 Best Parma Foods To Try in 2025
Italy is known the world over for its cuisine, and within Italy, you can’t get much better than Parma food. What many don’t realize is that Italian food is extremely regional, and many of your favorite ingredients and dishes originate in the agriculturally fertile region around the city of Parma.
These ingredients, known abroad as Italian classics but domestically as famous Parma foods, played a key role in the spread of Italian food around the world.
So whether you’re planning a trip to Parma or you want to expand your horizons back home, you may be wondering: what Parma foods can’t be missed? These 14 dishes are some of the most renowned foods in Parma, Italy that you have to taste at least once.
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What Food Is Parma Known For
You may think you’ve never heard of Parma, but you almost certainly have. Why? Because the Parm in “Parmesan cheese” comes from Parma, the city where it originated! This quintessentially Italian ingredient is Parma’s most famous export.
That said, it’s far from the only renowned Parma food. In fact, the region around Parma has more products with the DOP (Denominazione di Origine Protetta or Protected Designation of Origin) label than any other region of Italy. By Italian law, DOP products have to be produced in their region of origin in order to market themselves as authentic. This means that Parma’s regional cuisine is extremely rich and full of top-notch local ingredients.
Along with these high-quality products, parma dishes feature fresh and local ingredients, including those that use quite cheap ingredients to avoid waste, such as tripe-based dishes. On top of savory Parma food, there are a few local sweet specialties to try and, of course, some excellent locally produced wine to accompany it all.
Unassuming Parma may not be as well-known abroad as destinations like Rome, Venice or Milan, but it’s widely considered to be one of the best foodie cities in Italy!
The 14 Best Foods in Parma, Italy
1. Parmigiano Reggiano
Parma’s food scene boasts some incredibly heavy hitters, as you’d expect from the area nicknamed Italy’s “food valley.” But no Parma food comes even close to the star power of its most famous export: Parmigiano Reggiano, known better overseas as Parmesan cheese.
Named for the city of origin (Parma) as well as its wider region (Reggiano Emilia), authentic Italian Parmigiano Reggiano must be produced in this region to use that name. Producing the cheese regionally also ensures it gains the important Protected Designation of Origin label, which the Institute of Culinary Arts explains is a crucial designation to ensure quality and consistency in the product.
This popular cheese is seen on supermarket shelves the world over, a testament to its worldwide popularity. In Parma, you may eat it grated over your pasta, but you’re just as likely to encounter a hunk of local Parmigiano Reggiano on your appetizer cheese plate. After trying the real thing, few would disagree that Parma’s most famous export is deserving of its star status.
2. Proscuitto di Parma
Second only to Parmigiano Reggiano in worldwide fame, prosciutto de Parma (which you’ve probably encountered as Parma ham) is one of the most sought-after cold cuts and another favorite Parma food. In American supermarkets and recipes, prosciutto is a blanket term for a certain type of cured Italian ham, but any Parma native will swiftly correct that misconception.
Countless types of prosciutto are produced in Italy, and locals think the city of Parma does it best! Both the source of the meat and its preparation must follow strict guidelines to meet the DOP standard; only aged meat from locally-raised pigs can be used, and unlike most cold cuts sold abroad, authentic prosciutto di Parma is cured only with salt. The result is a cold cut with a much milder taste than you might expect.
You might see prosciutto di Parma served any number of ways: on pizza, wrapped around melon or on a cheese plate, to name a few. Enjoy as many as you can — this slightly salty cold cut will leave you wanting more.
3. Tortelli
Ravioli may be the stuffed pasta that everybody’s heard of, but did you know it has cousins? One of those cousins is a famous Parma food called tortelli. There are almost too many regional recipes for stuffed pasta in Italy to count, and Parma’s is this vegetarian alternative to the traditionally meat-based tortellini.
Rather than meat, tortelli’s typical filling is made of ricotta and herbs (and often grated Parmigiano Reggiano) for a filling but slightly lighter meal. If you come to Italy for pasta, this is one Parma food you should make sure not to miss.
4. Gelato
Gelato is not, admittedly, unique to Parma; you’ll find it in every Italian city, and it was supposedly invented in nearby Florence, not here. But that doesn’t mean that this foodie city is any slouch when it comes to gelato.
In fact, Parma boasts some of the most renowned gelaterias in all of Italy, many of which are always experimenting with new twists on this perennial favorite. Expect the same commitment to quality and craft that you’ll see in Parma foods everywhere.
5. La Rosa di Parma
Americans may be most familiar with the concept of a meat dish stuffed with different meat via the infamous Thanksgiving “turducken.” But one Parma food has a much more refined take: La Rosa di Parma or the Rose of Parma, so-called because a properly executed slice looks like a rose.
This dish consists of beef tenderloin rolled up around two other quintessential Parma foods, prosciutto di Parma and Parmesan cheese. The result is a tender, flavorful meat Swiss roll that would be equally at home on a white steakhouse tablecloth as on your grandmother’s dining table.
This Parma food also offers a unique way to experience two of the area’s most famous culinary specialties, Parma ham and Parmesan, in a single dish.
6. Porcini Mushrooms
Another ingredient you’ll see in many Parma foods is the porcini mushroom. These meaty, easy-to-cook mushrooms are found in pine forests, and a very special and coveted variety is found only in the region around Parma.
They may not be as well-known as Parmesan cheese or prosciutto di Parma, but to Italian gourmands, Parma means Borgotaro porcini mushrooms — a variety that grows naturally only in this small pocket of Italy.
They’re so beloved that you can even take a mushroom-hunting tour to discover some growing in their natural environment! But if that’s not your speed, you’ll be able to find these popular (and pricey) mushrooms in many dishes in Parma restaurants.
7. Spongata
Parma’s native dessert is a variation of a Christmas dessert formula that’s popular throughout Europe: a dense yellow cake packed with dried fruits and nuts. Whether you know this dish as panettone, fruitcake or anything else, this familiar concept gets new life in a favorite Parma food.
Spongata consists of a round shortcrust pastry folded over a filling of dried fruits, nuts, honey and spices. Even more interesting is the fact that the first recorded mention of this type of cake was in 1454, over 500 years ago!
Contrary to what the name seems to suggest, this Parma food is not particularly spongy in texture, but it’s a beloved local holiday treat that you can’t miss around Christmastime (especially if you’re someone who enjoys trying different Christmas foods from around the world).
8. Pesto di Cavallo
Most of the Parma foods we’ve talked about so far are pretty familiar abroad, or at least include flavors and ingredients that are. But if you’re a culinary adventurer who wants something totally out of your wheelhouse, worry not — there is a Parma food for you, and it’s pesto di cavallo.
If you speak a Romance language, you might’ve noticed that “cavallo” sounds an awful lot like the word for “horse” in several languages...and your instinct would be right. Horse meat is a fairly common specialty in several Italian cities, and in Parma, it’s eaten in the form of tartare.
Pesto di cavallo is made of ground, seasoned raw horse meat, and it’s said to be sweet and surprisingly light. Though it has its fans, foreign tourists often balk at the idea of eating horse — so if you’re always up for a culinary adventure, pesto di cavallo is the Parma food for you.
9. Torta Fritta
Now we return to something almost universally beloved: fried bread. What could be more appealing to people the world over than buttery, salty fried pockets of dough?
This Parma food is savory and crispy and the perfect snack food. Torta fritta (also known as gnocco fritto) is also a classic appetizer in this region, often being served with prosciutto and cheese.
10. Truffles
Some foods will forever be associated with sticker shock and truffles are one of them. They are also a cherished product of the Parma region. Not only is it possible to take a truffle-hunting tour in the hills surrounding the city, but these pricey fungi feature proudly in many Parma dishes.
You’ll find truffle oil for sale, of course, but if you’d rather savor them now than take them home, you’ll also find truffles incorporated into many pasta dishes. Notably, look out for this expensive food during the autumn, which is the peak harvesting season for the many varieties of truffles that can be found in this area.
11. Culatello di Zibello
You thought prosciutto di Parma was the only cured meat Parma had to offer? Oh, no, no. Culatello di Zibello doesn’t have the same name recognition, but this Parma food is every bit as prized in its native country. Despite both being cured hams, they’re not quite the same, and the difference between the two Parma foods is in the type of ham and the production methods.
Culatello di Zibello must meet an unbelievably specific set of standards: the pig; the cut of meat; the process of preparing, aging and curing the meat; the region in which the ingredients originated; even the time of year and weather conditions have to adhere to regulations in order for a producer to sell their product as culatello di Zibello.
Add all that up and you have a highly prized cold cut that’s renowned for its dry, slightly spicy flavor. Although you could be forgiven for mistaking this meat for regular old Parma ham on sight, you’ll want to try both, and once you’ve tasted it, you’ll see how uniquely different the two are.
12. Trippa alla Parmigiana
Another Parma food that adventurous eaters might enjoy sampling is trippa alla Parmigiana or Parma-style tripe. Tripe, if you’re not familiar, is the stomach lining of a ruminant animal like a cow. You may already be familiar with or even fond of this dish, but if you’re not, it’s definitely one of the most interesting Parma foods you could try.
This classic Parma dish originated among the peasants of the region, and it’s as simple as it is hearty. It sees veal tripe cut into strips and cooked in butter, often with white onion and passata, before being served with — what else? — Parmesan cheese.
13. Anolini
A bowl of tortelli isn't the only Parma food that pasta lovers will want a taste of, anolini are another popular stuffed pasta you can find in the region. Anolini are disc-shaped pasta parcels that are stuffed with beef, cheese and vegetables, and they’re usually served in a light broth.
You may also find them fried or served with cheese. Fillings might vary, too. Italy isn’t generally known for its blustery weather, but on a cold or snowy night in your neck of the woods, this Parma food is the perfect thing to cook up.
14. Lambrusco
Finally, we round out our list of must-try Parma foods with something that isn’t food at all: Lambrusco, the beloved local wine varietal. You can’t talk about Italian food without talking about Italian wine, and the abundant soils of the Emilia-Romagna region, including areas around Parma, are perfect for growing grapes.
The Lambrusco variety has a particularly long history in the region, meriting mentions in Roman historical documents while archaeological evidence indicates that its cultivation dates back even further. These days, one of the most prized types to taste is a sparkling red wine produced only in this Italian wine region.
Fittingly, experts say Lambrusco wine pairs well with cured meats and hard cheeses, two Parma foods that are sure to feature on every menu in the city. Many also swear by it as an accompaniment for pizza. You’re in Italy — why not?
Learn To Cook Parma Foods
Maybe a trip to Parma isn’t going to happen this year, and, okay, maybe you won’t be curing a leg of fine Italian ham in your cellar, either. But that doesn’t mean you can’t enjoy Parma foods at home.
If you’re intrigued by some of these Parma specialties but don’t know how to go about making them yourself, check out cooking classes near you or online cooking classes to learn how to recreate famous Parma dishes with the help of an expert chef.
And if you’re lucky enough to visit Parma but you’d rather take home a new culinary skill than a souvenir, cooking classes in Parma will give you a truly unique memento of your trip.
Parma is one of the most culinary diverse cities in Italy. From handmade pasta and adventurous offerings like tripe dishes to many world-renowned foods, such as Parma ham and Parmigiano Reggiano, there’s an array of fantastic things to taste.
Even if you can’t plan a trip to Parma, you’re sure to find at least as few of these Parma foods at your local market or Italian restaurant. You could even try whipping up a few Parma dishes in your own kitchen — complete with a glass of Lambrusco, of course!
For more ways to explore your favorite foods, check out other experiences happening on Cozymeal.
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