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 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 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 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 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 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 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 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 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.
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 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 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.
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.