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.
