45 italian places in Parma we have eaten in, sorted by editor score. All cuisines in Parma · Italian across every city.
Try Tortelli and torta fritta to midnight
Trattoria Corrieri fills an old posthouse courtyard near Parma's Parco Ducale with torta fritta, tortelli d'erbetta and anolini served all day long.
Order Anolini in brodo, then the boiled-meat trolley in winter.
Ristorante Cocchi has fed Parma's bourgeoisie since 1925: anolini in brodo, the trio of tortelli and, from September to April, a serious bollito trolley.
Order Tortelli d'erbetta and the stuffed veal breast.
Osteria del 36 traces its name to 1880, when wine here cost 36 cents a litre; chef Francesco Ziveri has run its Emilian kitchen in Parma since 1997.
Order The salumi board from the counter, then anolini in brodo.
Trattoria Sorelle Picchi grew out of a historic salumeria on Strada Farini in Parma, so lunch starts at the counter: culatello, coppa and spalla cotta.
3 hours
Make fresh ravioli & tagliatelle in a family home in a medieval village near Parma. Eat a full Italian meal with local wine on a panoramic terrace; opt for black truff...
3 hours
Take part in a fresh pasta cooking class with an expert home cook. Learn local recipes and taste everything you make with wine included.
3 hours
Have an authentic experience in Parma's historic old town, in a well-kept and private location. Make tortelli with a sfoglina, enjoy Parmigiano and wine, and share a c...
Order The Emilian salumi board with Salame di Felino, then tortelli.
Trattoria del Tribunale hides in a lane behind Parma's courthouse, rolling tortelli, anolini and tagliatelle daily under a ceiling of hanging salumi.
Order Anolini in brodo, then the rice bomb with pigeon ragout.
Brisla Trattoria earned a 2026 Bib Gourmand for chef Elia Otgianu's seasonal take on Parma classics: anolini in brodo, leek tortelli and bomba di riso.
Try Tortelli d'erbetta
I Tri Siochett is the family trattoria on Parma's southern edge with a 2026 Bib Gourmand, feeding big tables tortelli d'erbetta at around 9 euro a plate.
Order Tortelli d'erbetta, then cream gelato from the 1964 Carpigiani machine.
Trattoria Ai Due Platani in Coloreto holds Gambero Rosso's Tre Gamberi and a Bib Gourmand, ten minutes from Parma and booked out weeks ahead for tortelli.
Try Tortelli and trippa
Trattoria Antichi Sapori sits in Gaione's countryside just outside Parma with a 2026 Bib Gourmand; the same kitchen team has rolled its pasta since 2005.
Try Tortelli and savarin di riso
Trattoria Le Viole, run since 1989 by the Petrera sisters north of Parma, plates savarin di riso and tortelli with a lightness rare in the food valley.
Order The cured-meat board with 36-month prosciutto, then anolini.
Osteria Virgilio is Oltretorrente Parma at its most honest: 36-month prosciutto, anolini in brodo and horse tartare in a small room with natural wines.
Order Risotto alla parmigiana with caramelised onion.
Borgo 20 is Parma's contemporary bistrot near Piazza Duomo, pairing 30-month prosciutto with risotto alla parmigiana and a serious pastry counter.
Soj Vino e Cucina seats about fifteen people around an open kitchen in Parma, where chefs Federico Capocasa and Eugenio Restivo cook and serve everything.
Order The anolini di stracotto in capon broth, gluten-free on request.
Officina Alimentare Dedicata reworks Parma tradition with organic produce from vetted local farms; anolini of stracotto arrive in capon broth at 16 euro.
Order Wild boar pappardelle with prunes.
Cortex Bistrot layers Emilian tradition with fusion instincts in central Parma: wild boar pappardelle with prunes, then snails cooked with mushrooms.
Order Torta fritta with prosciutto crudo, about 6.50 euro the basket.
Trattoria del Grillo in Vigatto won TV Parma's contest for the city's best torta fritta, pairing the fried puffs with Ponte Romano prosciutto crudo.
Order The day's fresh pasta with whatever the market delivered.
Croce di Malta keeps a small bright modern room off Parma's Piazza Garibaldi, cooking precise seasonal plates built on herbs and artisan produce.
Order Culatello di Zibello DOP with shaved Parmigiano Reggiano.
La Filoma bills itself as the oldest restaurant name in Parma and cooks like it: culatello with Parmigiano, black-truffle risotto and proper tortelli.
Order Anolini in brodo, then the braised veal cheek.
Trattoria Il Cortile serves Parma classics in a vaulted Oltretorrente courtyard room: anolini in brodo, tortelli d'erbetta and slow-braised veal cheek.
Order Beef tartare, then tortelli with the Baptistery in view.
Angiol d'Or puts its terrace tables in front of Parma's Duomo and Baptistery, cooking traditional dishes with a creative hand and a serious cellar.
Try Torta fritta with salumi
Gallo d'Oro keeps tavern hours behind Parma's town hall, frying torta fritta for salumi boards from noon to nearly midnight under old vaulted ceilings.
Order Culatello di Zibello, then the day's fish if the board lists it.
Ristorante La Forchetta runs family service steps from Parma's Baptistery, plating culatello and Parmigiano alongside a fish list rare for the centre.
Try Tigelle with salumi
Dispensa Emilia serves tigelle and gnocco fritto counter-style at its Parma branch, an Emilian fast-casual formula for salumi without the trattoria bill.
Order Vacca Rossa beef, the red-cow breed behind the original Parmigiano.
Osteria dei Servi works the old Ghiaia market square in Parma with Vacca Rossa beef, cavallo pesto and vintage-furnished rooms open every day of the week.
Antica Osteria della Ghiaia fries torta fritta by the basket near Parma's old market and hosts a tortellata every 23 June for the feast of San Giovanni.
Order Prosciutto di Parma aged in the hills you can see from the door.
Taverna del Castello sits below Torrechiara's frescoed castle south of Parma, feeding prosciutto-country walkers on the village's stone lane before the climb.
Order Nonna Lina's herb tortelli with melted butter and Parmigiano; in summer eat them in the shaded garden.
I Pifferi occupies an old post house from the era of Duchess Marie Louise at Sala Baganza near Parma, on the edge of the Boschi di Carrega woods.
Osteria Ardenga feeds the culatello lowlands at Diolo di Soragna near Parma: farmhouse rooms, river-plain salumi and anolini that honour the Bassa's kitchens.
Order Stracotto alla parmigiana with hand-rolled anolini first.
Parizzi has run on Strada della Repubblica in Parma since 1948; Marco Parizzi cooks anolini and stracotto beside contemporary plates, Michelin listed.
Order The culatello vertical, sliced across several ageings from the cellars below.
Antica Corte Pallavicina, Massimo Spigaroli's castle farm on the Po near Parma, has held a Michelin star since 2011 and ages culatello in its cellars.
Order Culatello di Zibello in three ages, then anolini in brodo.
Al Vedel in Colorno near Parma pairs an elegant dining room with the Podere Cadassa cellars, where the family ages its own culatello below the inn.
Order Anolini in brodo, then the day's roast from the trolley.
Ristorante Romani brings white-tablecloth calm to the plain north of Parma at Vicomero: a Michelin Guide address for anolini, roasts and serious service.
Order Culatello with torta fritta, then anolini in the house broth.
Locanda Stella d'Oro anchors Soragna, the Bassa town near Parma that keeps the Parmigiano museum, with a Michelin Guide kitchen of culatello and anolini.
Try Tortelli and torta fritta to midnight
Trattoria Corrieri keeps full trattoria service running to midnight every night of the week, Parma's safest answer to a 22:30 arrival with an appetite.
Try Torta fritta with salumi
Gallo d'Oro's continuous noon-to-23:45 service makes it central Parma's dependable late trattoria: old vaults, salumi boards, torta fritta at 23:00.
Locanda Mariella keeps drawing Parma up the Fragno road, a Bib Gourmand locanda whose three set menus reward the 40-minute drive into the hills.
Osteria dello Zingaro keeps old Parma alive on Borgo del Correggio, a small osteria of spoken menus, anolini days and prices from another decade.
Soj Vino e Cucina is the two-man counter Parma keeps half-secret: Federico Capocasa and Eugenio Restivo cooking, pouring and serving fifteen diners at a time.
Osteria Ardenga is the Bassa's kept secret near Parma: farmhouse rooms at Diolo where culatello, mariola and anolini stay at village prices.
Antica Osteria della Ghiaia is where Parma actually eats its torta fritta, a market-quarter dining room whose lunchtime fryer sets the city standard.
Try Tigelle with salumi
Dispensa Emilia plates tigelle, gnocco fritto and ragu bowls at counter prices in central Parma, the region's fast-casual done by an Emilian chain.
Try Torta fritta with salumi
Gallo d'Oro's continuous-hours tavern menu behind Parma's town hall keeps torta fritta boards and fresh pastas in the low teens all afternoon and evening.
Try Tortelli d'erbetta
I Tri Siochett prices tortelli d'erbetta around nine euro and seconds under fifteen at Parma's edge, Bib Gourmand cooking at trattoria-of-old prices.
Try Tortelli and savarin di riso
Trattoria Le Viole keeps its Michelin-listed tortelli at 12 euro and savarin at 14 north of Parma, white tablecloths without the white-tablecloth bill.
Try Tortelli and trippa
Trattoria Antichi Sapori's Bib Gourmand menu in Gaione holds tortelli at 12 euro and trippa alla parmigiana at 14, countryside prices ten minutes from Parma.
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