Emilian cooking is of a highly refined variety inherited from the ducal courts of yore, generously complemented by local popular dishes. Parma has given its name to several highly prized diary and meat products, the prince of which is undeniably Parmesan cheese.
This substantial and highly nutritious product is the fruit of a long and carefullycontrolled process of natural maturation, and comes in huge forme, that is, round blocks weighing between 24 and 34 kilos, and branded with the regional symbol of quality. Year-old Parmesan is classified as nuovo; whereas a cheese that has been maturing for 18 to 24 months is considered vecchia (old). Today the entire province of Parma is part of an extensive district of Parmesan production stretching from Reggio Emilia and Modena.
A close second to Parmesan come the local salamis and cured meats. Gastronomic specialties in this field of production include culatello from the town of Zibello, and the so-called spalla from San Secondo. The former is an oval salami with a lingering, sweet taste; the products originates in the Po riviera, from Polesine Parmense to colorno.
Other specialties are: coppa di Parma, fiocchetto, salami from Felino, and last but not least delicacy, the world-famous prosciutto di Parma, or Parma ham.
Among the foremost specialties of the local cuisine of Parma is anolini, or beef-filled pasta rounds, with a gravy sauce; the dish, prepared exclusively in meat stock and garnished with freshshly grated Parmesan, is a traditional starter at Christmas and New Year.
A standard recipe for the eve of St. John the Baptist's Day (24 June) are tortelli alla parmigiana, delicious pasta rounds filled with ricotta cheese and herbs. Potatoes are also used in the preparation of the more humble gnocchi, which should be served in tomato sauce, melted butter, and of course grated Parmesan cheese.
For the the more exigent palate is the so-called bomba di riso, or rice bomb.
Among the entrées come elaborate dishes such as the stracotto, literally "overdone", a stew cooked on a very low light; or trippa alla parmigiana, or Parmesan tripe; and not least the various bolliti, or boiled meats. A more humble platter is the so-called vécia, dialect for vecchia meaning "old dame", consisting of the classic combination of sweet peppers, onions, and tomatoes left to simmer at lenght, in this case enhanced with potatoes and minced horsemeat. This last type of meat is common fare in the Parma area, and takes the form of such recipes as pesto di cavallo, a raw mince of horse-meat, appropriately seasoned.
One of the most prized products of the mountain areas are mushrooms, which are usually dried but can also be fried, grilled, or steamed (especially in September). Nor must we forget the celebrated "Tartufo nero", or black truffle indigenous to Fragno. Though typical fare in the highlands, "erbazzone", a sort of herb quiche, and herb pies, are also found on the menu in town, together with "torta fritta", a delicious serving of crispy, fried pasta.
The local cakes and pastries have been influenced by the French and Austrian occupations of days past.
One of the classic sweetmeats of the town are the so-called "scarpette di Sant'Ilario" (literally, St. Hilary's shoes), little shoe-shaped pieces of short pastry topped with either a thin veil of icing or hundreds-and-thousands.
To accompany the meal are select wines of high quality, all with the D.O.C. certificate: the red "Colli di Parma", and the white Malvasia and Sauvignon, typical products of the hillside area. By contrast, in the low-lands the traditional Lambrusco red vies for attention with the vivacious red Fortana common to the plain around Busseto and San Secondo parmense. To complete a delicious meal there are various locally produced liqueurs, including Bargnolino, distilled from wild sloe; Sburlone, Made from quinces and the Liquore di Maria Luigia, an exquisite distillation of lemon viberna. But the best-known of all local liqueurs is Nocino, made from unripened walnuts gathered on the St. John's day, and is a refined taste that assists the digestion.

To visit and/or purchase:
- Parmesan cheese: "Consorzio del Parmigiano-Reggiano" - Via Gramsci, 26/c - 43100 Parma Tel. 0521/292700 fax 0521/293441
- Ham: "Consorzio del Prosciutto di Parma" - Via M. Dell'Arpa, 8/b - 43100 Parma Tel. 0521/243987 fax 0521/243983
Wines Colli di Parma:
- Az. Agr. Isidoro Lamoretti - strada della Nave, 6 - loc. Casatico - 43013 Langhirano (PR) Tel. 0521/863590 fax 0521/863663
- Az. Agr. Venturini Baldini - Via Costa, 27 - 43030 Ozzano Taro (PR) Tel. 0521/809105 fax 0521/809105
- Az. Agr. Monte delle Vigne - strada della Nave, 14 - loc. Casatico - 43013 Langhirano (PR) Tel. 0521/484086 - fax 0521/482406
- Az. Agr. Terzi - strada della Nave, 3 - loc. Casatico - 43013 Langhirano (PR) Tel. 0521/887080 fax 0521/863688
- Az. Vitivinicola La Bandina di Iacopinelli Mario - via Bandina,3 - 43013 Casatico (Langhirano) tel. 0521355166