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Parma, the global ambassador of the Food Valley: the city has been designated a UNESCO Creative City of Gastronomy in Italy

This adds prestige to the already extraordinary food and wine tradition of the whole of Emilia-Romagna, the region that holds the European record for DOP and IGP products and also what the US magazine Forbes has described as "Italy's greatest gastronomic treasure". Parma, one of the greatest gourmet cities in the world, is known for its gastronomic excellence such as Parmigiano-Reggiano (Parmesan cheese), Prosciutto di Parma (Parma ham), Culatello di Zibello, Salame di Felino and Fungo di Borgotaro (Borgotaro mushrooms) to name but a few of this region’s treasures which is also extraordinary in terms of music and art. Dishes worth tasting include the delicious torta fritta (lightly fried dough pillows) to accompany cured meats and first courses, such as cappelletti or anolini in brodo (fresh pasta stuffed with meat, cooked in meat broth and especially served during the Christmas season) and the ever-present tortelli d'erbetta (herb tortelli). Among the main courses, the stracotto di carne stands out – meat that is cooked slowly and for a long time in a meat broth. Parma also offers tours dedicated to biodiversity, visits to rural farms and the chance to discover km 0 (local) products that tell the story of the lives of those who produce them... because the Food Valley is not just "good food", but a way of life. UNESCO's designation is an extraordinary confirmation of this approach, in which tradition goes hand in hand with a marked capacity for innovation in the field of food safety and research, thanks to the presence of EFSA (the European Food Safety Agency) and haute cuisine with Alma, the International School of Cuisine based in Colorno, presided over by Chef Gualtiero Marchesi. In addition, there are Michelin-starred restaurants and cosy trattorias, international exhibitions and fairs such as Cibus, without forgetting the festivals and markets that invite you to take a stroll and go shopping.