
Day trip · 4 hours
Parma: Parmigiano Production and Parma Ham Tour & Tasting
Discover where the world-famous Parmigiano Reggiano cheese and Prosciutto are made, followed by a mouthwatering tasting accompanied by a glass of wine.

6 brunch places in Parma we have eaten in, sorted by editor score. All cuisines in Parma · Brunch across every city.
Order Pancake stack or avocado toast with a milkshake.
Brunch Republic brought the all-day pancake-and-avocado formula to Parma on Via Emilia Est, and the weekend queues suggest the city was ready for it.
Order Cappuccino with the salted prosciutto croissant.
Pasticceria Cocconi turns Parma breakfast into an event: the 1951 bar's salted croissant with prosciutto is the town's original savoury brunch.
Order Cappuccino and pastry, or the midday toast round.
Bar Le Malve opens at six and slides from Parma breakfast into lunch plates without pause, the Strada Farini bar that never asks anyone to give up a table.
Order A companatico board with eggs done simply.
Le Petit Bar & Companatico runs the Oltretorrente's easiest brunch in Parma: breakfast from 07:00 that stretches into salumi boards by noon.

Day trip · 4 hours
Discover where the world-famous Parmigiano Reggiano cheese and Prosciutto are made, followed by a mouthwatering tasting accompanied by a glass of wine.

Viator · 4 h
Enjoy a easy bike tour to visit a Parmigiano Reggiano cheesefactory and see all production chain, to know the secrets of this great cheese and the huge storage with th...

Guided tour · 2.5 hours
Embark on a guided tour of a traditional Parmigiano Reggiano cheese factory and get insight into the art of cheese making. End your tour with a tasting of parmesan che...
Order Pain au chocolat and a soft brioche while they last.
Latteria 61 La Briosciaia is Parma brunch reduced to essentials: laminated brioche until the trays run out and a coffee machine that keeps pace.
Order Millefoglie allo chantilly with the second coffee.
Pasticceria Bombe gives Parma its modern pastry brunch on Via Emilia Est: millefoglie, biscuits and mignon that argue against a savoury start.