This year is Parma 2020! The year of Parma as “Italian Capital of Culture” has officially begun a few days ago. To open the year in which Parma will be Italian cultural excellence, there were lots of events in the first days of January, including the parade in the streets of the historic city center...
The Fungo Porcino di Borgotaro, recognised IGP in 1993 and protected by the same named Consortium, is one of the leading products of the gastronomy of the Parma’s gastronomy. The whole area surrounding Emilia-Romagna is a land rich in history, full of castles, medieval villages and ancient places of worship, and it is precisely here...
The origin of Spalla Cotta di San Secondo, one of the local specialties, dates to a remote past. Spalla Cotta is one of the oldest cold cuts in Parma: the first documented citations date back to the year 1170. It is known for certain that this particular cold cut, produced in a very specific area...
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