Eat well and feel well in Parma, Italy

First things first. The region, and Parma, in particular, is famous for its Parmigiano Reggiano cheese. Parmigiano is better known as parmesan, the hard, granular cheese produced from cow's milk and aged at least 12 months. If we're being more accurate, parmigiano is different from other variations of parmesan and is even protected as a national product under both Italian and international law. Naturally, it would be a sin not to try it while in Parma.

Trattoria Scarica is probably the best choice to do that.

Almost every Italian food list includes prosciutto, but never has a dish been more topical than on the list for Parma. The city is famous for "Prosciutto di Parma", their own brand of prosciutto protected by law just like parmigiano. In Italian, "prosciutto" means any kind of ham, however, this local variation is special in the way it is made by dry-curing methods. Naturally, as any proper prosciutto, Prosciutto di Parma is not smoked.

Ristorante Romani would be a good option here.

Aside from their signature foods protected by law, Parma has laid claim to several notable pasta dishes. Those claims are disputable, however, but that doesn't stop local pasta chefs from perfecting different recipes and presenting food to eager customers. For example, tortellini is particularly popular in the area, and  Parmigiano Reggiano cheese is the most popular type of stuffing along with eggs and nutmeg.

Trattoria Del Tribunale is worth checking out for tortellini and more.

Since parmigiano is the most popular local food, it's only natural that dishes based on the parmesan cheese formula are popular and beloved as well. Parmigiana, the eggplant parmesan, can be found in many local restaurants. Baking the fried, sliced eggplant layered with cheese and tomato sauce is not exactly a simple task, you have to have a keen eye for ingredients and timing, so it's always worth checking out.

Ristorante Cocchi is the safest bet.

Let's take a break from the mainstream dishes and check out a dessert. Semifreddo is perfect for a hot day, especially if you have a sweet tooth. It's a frozen dessert comprising egg yolks, sugar, and cream. The recipe is old, known from the 19th century, but with the rising popularity of ice cream, its lesser-known alternatives have gained immense popularity. Therefore, semifreddo is the perfect option for a summer break.

Antica Cereria will take care of your taste buds if you're in the mood for a dessert.

If it's too early for desserts, we can always break bread and take a lighter approach to food. Piadinas are perfect for this, they are thin Italian flatbreads made with white flour, lard or olive oil, salt, and water. Modern piadinas can be used in many different ways and combined with fillings, including a variety of cheeses, cold cuts and vegetables. Some restaurants offer sweet fillings such as jam or Nutella. 

Piada Point has both the name and the menu for having fun.

If sweets, bread, and meat are too obvious, there's always an option to go with fish. For example, a sole is a popular option in the region. One particular choice is dover sole, a species of flatfish in the family Soleidae. Parma chefs can do wonders with it and appreciate the mild, buttery, sweet flavour and versatility, and for its ease of filleting. If you want to learn how tasty the local fish is, many places will oblige.

Da Pepèn is probably the most notable of those places.

It's time for another classic. Risotto has an interesting history, being the rice-based dish in the culture that didn't find ways to consume rice as a food until way too late compared to some civilizations. Luckily, Italians can perfect anything, and today, risotto is as common on the Italian table as pizza. Albeit not as known as pasta, risotto is a creamy, distinctly golden dish worth trying if you want to take a break from heavier alternatives.

Risotteria dai C'andema is just the right venue to go easy and try tasty things.

Cheese is very important in Parma but not only parmigiano is popular. Not to question the patriotic feelings of the local eaters, but it's nice to see mascarpone also getting some love. This soft Italian acid-set cream cheese. Mascarpone is one of the main ingredients in tiramisu but can also be used with different kinds of bread or added to meat or other dishes to combine the tastes and achieve a very special effect.

Ristorante Parma Rotta has options for cheesy fun.

This one is particularly amusing, as it is not an Italian dish in origin but a British one paying tribute to the authentic parmigiana and even borrowing part of its name. Parmo is a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar. Parmo is said to have been created by Nicos Harris, an Italian navy chef, in the late 1950s and introduced to the modern food scene.

Ristorante Angiol d'Or has great parmo with an Italian twist on the Italian-influenced dish.

Parma is one of the most interesting cities in Italy, maybe in the entirety of Europe. This time, it would be an absolute shame not to try local food. Have fun doing just that!