Topping the tasting list in Parma is parmigiano cheese, made from the milk of cows raised just outside town and aged for at least 12 months. A meal often begins and ends with a small wedge, and it’s grated over pastas and fresh vegetables, used as a filling in crepes, and in other ways makes its way into almost every course. Then there’s ham. Parma gourmands do not settle for any old prosciutto. The cut of choice is culatello, from the right hind leg—if you observe a pig sitting down, you’ll see this part carries less weight, and hence becomes less sinewy. Culatello is the antipasto of choice. You can purchase ham and cheese all over town; an especially attractive and aromatic shop is Salumeria Garibaldi, Via Garibaldi 42 (www.specialitadiparma.it; (tel) 0521-235606; Mon–Sat 8am–8pm). You might also want to visit the cheese production operations at Consorzio del Parmigiano Reggiano (www.parmigianoreggiano.com;(tel) 0521-2927000), at Via Gramsci 26; call or email to make an appointment.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
