Panino d'Artista is a street-food stop in Centro Storico, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The rabbit-roast rosetta with provola and sweet-sour onions.
Tip: It sits mid-Farini between the enoteca stops, so it doubles as the solid base before a Tabarro and Giramondo wine crawl.
Address: Strada Luigi Carlo Farini 19/B, 43121 Parma
Tra l'Uss e l'Asa griddles cotechino with salsa verde into six-euro sandwiches on Borgo San Biagio in central Parma, the modern end of the panino list.
Try: Hot cotechino sandwiches with salsa verde
Order: The Cotechinotuttolanno: cotechino, salsa verde and dijonese.
Tip: This is the hot-panino address: the fillings are cooked to order, so allow a few minutes, then carry the sandwich up to Piazza Duomo.
Salumeria Garibaldi slices Parmigiano aged up to 100 months and hand-tied culatello on Strada Garibaldi in Parma, a serious 1950s grocery institution.
Try: Torta fritta wraps and cut-to-order salumi
Order: A hand-cut culatello etto and whatever they will wrap to go.
Tip: This is the practical souvenir stop: they vacuum-pack prosciutto, culatello and aged Parmigiano for the flight home.
Pepen has been Parma's sandwich institution on Borgo Sant'Ambrogio since its dopoteatro days, from the Spaccaballe roast pork to the artichoke Carciofa.
Try: Spaccaballe roast-pork sandwich and the Carciofa
Order: The Spaccaballe at 6 euro, plus a Carciofa at 2.50 euro.
Tip: It closes mid-afternoon, so treat it as lunch, not dinner. The horse-pesto sandwich is the order locals use to test visiting friends.
Da Walter La Clinica del Panino runs sandwich surgery on Borgo Palmia in Parma; the Crociato wraps roast meats into the city's answer to a kebab.
Try: Il Crociato, Parma's answer to the kebab
Order: The Crociato at 6 euro, or the 4 euro Pesto primavera.
Tip: Scatti di Gusto's under-10-euro guide keeps it on the city's value podium; the lunch rush peaks at 13:00, go early or late.
Tra l'Uss e l'Asa griddles cotechino with salsa verde into six-euro sandwiches on Borgo San Biagio in central Parma, the modern end of the panino list.
Try: Hot cotechino sandwiches with salsa verde
Order: The Cotechinotuttolanno: cotechino, salsa verde and dijonese.
Tip: This is the hot-panino address: the fillings are cooked to order, so allow a few minutes, then carry the sandwich up to Piazza Duomo.
Salumeria Garibaldi slices Parmigiano aged up to 100 months and hand-tied culatello on Strada Garibaldi in Parma, a serious 1950s grocery institution.
Try: Torta fritta wraps and cut-to-order salumi
Order: A hand-cut culatello etto and whatever they will wrap to go.
Tip: This is the practical souvenir stop: they vacuum-pack prosciutto, culatello and aged Parmigiano for the flight home.
Pepen has been Parma's sandwich institution on Borgo Sant'Ambrogio since its dopoteatro days, from the Spaccaballe roast pork to the artichoke Carciofa.
Try: Spaccaballe roast-pork sandwich and the Carciofa
Order: The Spaccaballe at 6 euro, plus a Carciofa at 2.50 euro.
Tip: It closes mid-afternoon, so treat it as lunch, not dinner. The horse-pesto sandwich is the order locals use to test visiting friends.
Da Walter La Clinica del Panino runs sandwich surgery on Borgo Palmia in Parma; the Crociato wraps roast meats into the city's answer to a kebab.
Try: Il Crociato, Parma's answer to the kebab
Order: The Crociato at 6 euro, or the 4 euro Pesto primavera.
Tip: Scatti di Gusto's under-10-euro guide keeps it on the city's value podium; the lunch rush peaks at 13:00, go early or late.
Frank Focaccia folds warm slabs around Parma salumi at Piazzale San Lorenzo, the 4 to 6 euro lunch that beats most sit-down menus in the centre.
Try: Focaccia sandwiches with Parma salumi
Order: Focaccia with coppa; add stracchino if the day calls for it.
Tip: Focaccia comes out in waves; if a fresh slab is due in five minutes, wait for it. It makes the sandwich.
