La Filoma is a trattoria restaurant in Centro Storico, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Culatello di Zibello, Risotto al tartufo nero e culatello, Tortelli d'erbetta
Must order: Culatello di Zibello DOP with shaved Parmigiano Reggiano.
Tip: The claim to be Parma's oldest dining room is the house's own, but the belle-epoque interior near the Duomo does most of the convincing.
Address: Borgo XX Marzo 15, 43121 Parma
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.
Signature: Beef tartare, Tortelli d'erbetta, Torta della nonna
Order: Beef tartare, then tortelli with the Baptistery in view.
Tip: Ask for the outside tables on Vicolo Scutellari at lunch; the pink marble of the Baptistery does the decorating for free.
Trattoria Corrieri fills an old posthouse courtyard near Parma's Parco Ducale with torta fritta, tortelli d'erbetta and anolini served all day long.
Signature: Tortelli d'erbetta, Anolini in brodo, Torta fritta con salumi
Order: Torta fritta with Prosciutto di Parma, then tortelli d'erbetta.
Tip: It runs continuous service from noon to midnight, so aim for 15:00 or 18:30 to skip the queues that build at classic meal times.
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.
Signature: Tortelli d'erbetta, Anolini in brodo, Punta di vitello ripiena
Order: Tortelli d'erbetta and the stuffed veal breast.
Tip: It closes from mid-July to around 20 August each summer, so check before an August visit and book for the small wine-lined room.
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.
Signature: Culatello di Zibello, Tortelli d'erbetta, Anolini in brodo
Order: The salumi board from the counter, then anolini in brodo.
Tip: The front counter is a working salumeria whose boards also sell to take away; tables book in two seatings at lunch, 12:00 and 13:45.
Trattoria Il Cortile serves Parma classics in a vaulted Oltretorrente courtyard room: anolini in brodo, tortelli d'erbetta and slow-braised veal cheek.
Signature: Anolini in brodo, Tortelli d'erbetta, Guancialino di vitello
Order: Anolini in brodo, then the braised veal cheek.
Tip: The Oltretorrente side of the river stays calmer than the Duomo streets at dinner, so this is the easier good table on a Saturday.
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.
Signature: Beef tartare, Tortelli d'erbetta, Torta della nonna
Order: Beef tartare, then tortelli with the Baptistery in view.
Tip: Ask for the outside tables on Vicolo Scutellari at lunch; the pink marble of the Baptistery does the decorating for free.
Trattoria Corrieri fills an old posthouse courtyard near Parma's Parco Ducale with torta fritta, tortelli d'erbetta and anolini served all day long.
Signature: Tortelli d'erbetta, Anolini in brodo, Torta fritta con salumi
Order: Torta fritta with Prosciutto di Parma, then tortelli d'erbetta.
Tip: It runs continuous service from noon to midnight, so aim for 15:00 or 18:30 to skip the queues that build at classic meal times.
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.
Signature: Anolini in brodo, Trio of tortelli, Bolliti, Savarin di riso
Order: Anolini in brodo, then the boiled-meat trolley in winter.
Tip: The bolliti run September to April only. Book a day ahead for Sunday lunch, when Parma families claim most of the two dining rooms.
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.
Signature: Tortelli d'erbetta, Anolini in brodo, Punta di vitello ripiena
Order: Tortelli d'erbetta and the stuffed veal breast.
Tip: It closes from mid-July to around 20 August each summer, so check before an August visit and book for the small wine-lined room.
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.
Signature: Culatello di Zibello, Tortelli d'erbetta, Anolini in brodo
Order: The salumi board from the counter, then anolini in brodo.
Tip: The front counter is a working salumeria whose boards also sell to take away; tables book in two seatings at lunch, 12:00 and 13:45.
