Pepen is a street-food stop in Centro Storico, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: Borgo Sant'Ambrogio 2, 43121 Parma
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.
Panino d'Artista builds composed rolls on Strada Farini in Parma: corn rosetta, local rabbit roast, provola and red onions in agrodolce at seven euro.
Try: Rosetta rolls with rabbit roast and agrodolce onions
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.
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.
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.
Panino d'Artista builds composed rolls on Strada Farini in Parma: corn rosetta, local rabbit roast, provola and red onions in agrodolce at seven euro.
Try: Rosetta rolls with rabbit roast and agrodolce onions
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.
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.
