Homemade pasta is a typical first course of the Italian tradition and despite its ancient origins it continues to be current thanks to the spread it has in all regions of the country. Among the Italian capitals of food and good recipes, Parma is undoubtedly in first place, with dishes of ancient tradition and unparalleled tastes.

The vast majority of Parma’s fresh pasta dishes have two essential and necessarily ingredients: butter and cheese (Parmigiano Reggiano, obviously). The cuisine might seem like a little fatty, but it would be better to call it substantial, but not weighty, full of flavors and aromas.

Here some of the specialties by now known, appreciated and imitated all over the world.

I Tortelli

“Drowned in butter, dried with cheese” this is the formula to identify Tortelli in the Emilian city!

Tortelli are an homemade pasta filled with unique ingredients. Among the most famous we have the herb tortelli whose filling is composed of vegetables (spinach or green beets) with aromas, seasonings, cheese and ricotta.

Another variant, sweeter, are the pumpkin tortelli. Filling with the natural sweetness of the pumpkin combines with the particular flavor of the mustard: that bittersweet touch that makes them unique.

Another classic and refined plate are potato tortelli with a filling of boiled potatoes to which various ingredients are added depending on the location; the basic recipe generally includes boiled potatoes, Parmigiano and nutmeg, but sometimes also aromatic herbs.

The basic ingredients of the filling can vary in the proportion of the composition according to local and family traditions. The traditional pairing for tortelli is a bottle of Lambrusco or sparkling Malvasia, but other white wines can also be perfect.

For some years, thanks to some gastronomy, people can eat them while walking through the streets of the city… the “Tortelli da Passeggio” are a great way to have the gastronomic tradition in your hands!

Gli Anolini

It is a format of homemade past that is obtained by cutting the egg pasta sheet into little circles, in the center of which the filling is placed. The cappelletti are then cooked and served in meat broth.

The Anolini – from “anulus”, ring – were probably born in the XII century, as a popular dish. Over time they become the patrimony of the popular cuisine of the Parma tradition, until they appeared in the XIX century also in Pellegrino Artusi’s recipe book.

Today they are consumed by everyone, and every occasion is good to eat a good dish, perhaps served in their cooking broth… even in summer!

The Anolini pair well with Emilian wines: you can choose a white, such as the Malvasia from the Colli Piacentini, or a red, for example the Colli di Parma DOC if you prefer it still, or a Lambrusco if you love bubbles.

Discover now all our tours dedicated to our tradition, you cannot miss them!


Your Local Food Guide – Valerio