You can find all the ingredients you would ever need for a hearty winter feast in Parma: prosciutto, culatello, Parmigiano-Reggiano, porcini mushrooms and fresh-from-the-forest truffles, as well as plenty of quinces and butternut squash, not to mention the fundamentals for some classic pasta recipes: Mutti tomato sauce and Barilla also call Parma home.
I could go on — the list is a mile long. The city of Parma and its eponymous province is one of Italy’s richest “mother lodes” of unforgettably delicious food, nicknamed Food Valley as it contains the greatest number of traditional Italian products with quality certifications. The local cuisine is best savored via a satisfying winter meal.
