The civilization of a country is witnessed by its arts, literature, music and furthermore in its cuisine and how the latter is interpreted.
Parma is a living proof. Parma with its deep roots in history, Parma city of nobility and refined bourgeoisie, through the arts of Antelami and Correggio, through the prestigious music of Verdi has learned how to refine even the art of its cuisine in a harmonic blending with that of the popular cuisine, also known as “poor”, but rich in taste and flavour, hence giving birth to one of the most popular traditions known to the world, thanks to its gastronomic, dietetic and nutritious qualities. Main ingredients of Parma’s region cousine are the excellent quality products that derive from its land, arts, industries and people.
Today artisans and the food industry offer main ingredients for all Italian cuisine and in part for the entire world cuisine. Prosciutto di Parma P.D.O., Parmigiano-Reggiano cheese P.D.O. – its typical Salami among which the Culatello of Zibello P.D.O., Salame Felino P.G.I., San Secondo shoulder - Tomato Sauce - Fish and vegetable preserves, porcini mushrooms from Valli of Taro – High Quality pasta in addition to the filled dough hand made pasta – Milk Products - Dairy Products - Extra Virgin Olive Oil - Sweets - Wines – Liquors and even Mineral Water from the Apennines of Parma.
Parma Alimentare, the promotional Consortium founded in 1976, has a mission to spread in the world the information and knowledge of its agricultural sector beyond the notions of correct use of production until it achieves the best results of good healthy cuisine. This objective is achieved through increasing collaboration with the apprenticeship and institutional sectors.