Discover the Slow Food region.

Food & drinks

Food & drinks

In the local restaurants you will encounter the Funghi Porcini or porcini mushrooms. The Funghi Porcini da Borgotaro has a protected geographic status since 1993. In autumn every weekend hundreds of Italians go into the mountains armed with wicker basket and stick, to find this famous mushroom that is prized for its delicate flavor. The Funghi Porcini is baked, sliced โ€‹โ€‹and cooked with oil, garlic and parsley, incorporated into risotto or used in sauce for polenta or tagliatelle. Spring is the season of Prugnolo mushroom, with its intense fragrance that creates unique entrees.

The region is not only known for its Funghi Porcini. It is also the region of the famous Parmesan cheese and Parma ham.

Parmigiano Reggiano is a hard, semi-cooked fat cheese matured between 18 and 24 months. The Consortium guarantees the unique characteristics and gives its famous crown of the Duchy of Parma.

Parma manifests itself as the food capital of Europe. The European Food Safety Authority is located in Parma and a lot of energy is invested in promotion and education about good food. Around Parma are some well-know cooking schools such as:

  • Academia Barilla. The headquarter of the food group Barilla is located in Parma and organises training courses for amateurs and professionals. The easily accessible courses focus on Italian cuisine.
  • In the palace of Colorno, a monumental pageantry former residence of the Farnese family, Bourbone and Marie Louise of Austria, the Alma International School of Italian Cuisine is located. Chefs from around the whole world are initiated into the superior Italian cuisine. The training lasts 11 months, including six months training in Colorno and five-month internship in one of the most prestigious restaurants in Italy.