Piazza Garibaldi, the Duomo and the salumerie-lined lanes between them: Parma's trattoria and wine-bar heartland.
Order Torta fritta with Prosciutto di Parma, then tortelli d'erbetta.
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 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.
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.
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.
Order The day's fresh pasta, chosen at the counter with the chefs.
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 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 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.
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...
5 hours
Tour the vibrant local markets and immerse yourself in a private cooking class in a local home with a certified Italian home cook. You can learn local recipes before t...
4 hours
Participate in a private cooking class in a local home with a certified cook. Learn local recipes and taste everything you've made with wines included.
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 raw selection: oysters, carpaccio and tartare with bubbles.
Meltemi is Parma's Michelin-listed fish table: chef Jean Pierre Pastor runs a pesceria and spumanteria of oysters, crudo and seafood pastas on a quiet borgo.
Order Torta fritta with the mixed salumi board and a Lambrusco.
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.
Order A pizza and a glass from the Italian wine list, outside on the square.
La Duchessa faces Piazza Garibaldi in Parma and stays open from late morning to past midnight, a pizza and bistrot room that doubles as the square's salon.
Order Tigelle filled with prosciutto and squacquerone to start.
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 Torta fritta with salumi; add the tortelli before the baskets win.
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 Whatever botanical or savoury flavour the lab is testing that week.
Ciacco is food scientist Stefano Guizzetti's Parma gelato lab by the Steccata, churning additive-free flavours that earned a published thesis and a queue.
Order The salted croissant with prosciutto, a Parma-only breakfast.
Pasticceria Cocconi has run its bar on Strada della Repubblica in Parma since 1951, famous for the savoury croissant stuffed with cured ham and tuna sauce.
Order A cone of the classic cream flavours from the day's case.
K2 Gelateria scoops a few steps from Piazza Garibaldi on Strada Cairoli, one of the historic centre's best-known counters for the classic cream flavours.
Order Cappuccino and pastry early; a spritz at the tables by dusk.
Bar Le Malve holds its corner of Strada Farini in Parma from six in the morning to past midnight, the all-day bar that anchors the wine street's hours.
Order Roman-style pizza al taglio
Panificio Castagnoli has baked Parma's daily bread for over sixty years across eight shops; the Strada Farini branch feeds the centre its pizza al taglio.
Order Crusty pane comune from the daily ovens
Panificio Alinovi bakes from Collecchio to central Parma, and its Via Carducci shop lands ParmaToday's top-three among the city's bread ovens.
Order Pain au chocolat
Latteria 61 La Briosciaia laminates its mornings away on Borgo Tommasini in Parma, a small-batch brioche counter that sells out before lunch most days.
Order An espresso at the counter, then a bag of house blend ground for the moka.
Torrefazione Pelco has roasted coffee in Parma's historic centre since 1968, grinding and roasting in the shop and serving espresso at the bar.
Order An espresso with a fresh pastry, then a bag roasted for the moka pot.
Torrefazione Gallo has roasted its own coffee for moka and espresso since 1973, serving it with fresh pastries, light lunches and wine by the glass.
Order A glass at the barrels with the horse-meat and cheese board.
Enoteca Tabarro opens the Strada Farini wine mile in Parma, pouring grower wines at wooden barrels a few steps off Piazza Garibaldi until one in the morning.
Order Whatever the counter opens for the evening flight, with culatello.
Ombre Rosse pairs one of Parma's deepest cellars with salumi boards in the courtyards off Borgo Tommasini, the pioneering wine bar turned all-day institution.
Order The blackboard glass with a beef tartare on the side.
Vineria Giramondo runs the late shift on Parma's Strada Farini, matching a travelling wine list with tartares and salumi until one or two in the morning.
Order The unfiltered Emilian frizzante with a conserve-topped crostone.
La Piricucca hides its natural-wine bottles on Via Carducci in Parma, a small-room enoteca where cold plates support low-intervention pours.
Order The culatello and Parmigiano vertical with a Malvasia.
Degusteria Romani turns the Silvano Romani salumi counter into table service on Borgo Palmia in Parma: culatello flights, verticals, Emilian glasses.
Order Torta fritta and salumi with a cold Lambrusco at sunset.
OsteMagno faces the Pilotta across Piazza della Pace in Parma, an all-day wine counter whose terrace turns the monument lawn into an aperitivo row.
Order Tell the bartender three flavours you like and take what comes.
Vanissa C'est la Vie mixes speakeasy-style cocktails behind an easy-to-miss door on Strada Nuova in Parma, all velvet corners and bespoke drink briefs.
Order The Spaccaballe at 6 euro, plus a Carciofa at 2.50 euro.
Pepen has been Parma's sandwich institution on Borgo Sant'Ambrogio since its dopoteatro days, from the Spaccaballe roast pork to the artichoke Carciofa.
Order The Crociato at 6 euro, or the 4 euro Pesto primavera.
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.
Order The rabbit-roast rosetta with provola and sweet-sour onions.
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.
Order The Cotechinotuttolanno: cotechino, salsa verde and dijonese.
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.
Order A hand-cut culatello etto and whatever they will wrap to go.
Salumeria Garibaldi slices Parmigiano aged up to 100 months and hand-tied culatello on Strada Garibaldi in Parma, a serious 1950s grocery institution.
La Prosciutteria Silvano Romani hangs the province's salumi over its Farini counter in Parma, slicing prosciutto and culatello for shipping-ready boxes.
Also on this listSalumeria Garibaldi
On this list, shown abovePepenDa Walter La Clinica del PaninoPanino d'ArtistaTra l'Uss e l'AsaDispensa EmiliaGallo d'OroLa Duchessa
On this list, shown abovePasticceria CocconiBar Le MalveLatteria 61 La Briosciaia
On this list, shown aboveTrattoria CorrieriGallo d'OroLa DuchessaVanissa C'est la Vie
On this list, shown aboveVanissa C'est la Vie
