Parma

Parma is the second city of Emilia-Romagna after Bologna, known for its architecture, music, art, prosciutto, cheese and the countryside around it. Two of its specialities hold Protected designation of origin status: Parmigiano Reggiano, a hard cheese of cow’s milk aged at least 12 months and also produced in Reggio Emilia, and Prosciutto di Parma, the dry-cured, unsmoked ham usually served thinly sliced. The city claims stuffed pasta of its own too, such as tortelli d’erbetta and anolini in brodo. In 2004 it became the seat of the European Food Safety Authority and joined the Creative Cities Network as a UNESCO City of Gastronomy. Barilla is based here. Eat your way through it.