Parma is a real food valley: from Prosciutto to Parmigiano Reggiano, going food shopping in the Italian town is a must-have experience for all the foodies around the world. Here are the top 10 shops and the best prosciutto makers.

In Parma – and in all Emilia Romagna region – for many years the economy has been strongly related to the agro-food industry and food tourism. Its local, traditional cuisine is one of the main reasons why travelers from all over the world come visit the Italian town. The main specialties? Prosciutto and Parmigiano, of course. Where to buy them? Here is a list of the top food shops, and a few pieces of advice on the best Prosciutto di Parma makers.

10 must visit shops

Rural Market

b.go Giacomo

Tommasini, 7

0521237485 – rural.it

The place where you can find all the artisan products derived from Parma’s biodiversity (but also Tuscan and Ligurian): from cheeses to salami, from fresh donkey milk to eggs of Romagnola hen …

Banchini Cioccolaterie e gelateria

p.zza Cesare Battisti 9b

3332814965

cioccolatobanchini.com

Family of chocolatiers from the end of the 19th century. Thanks to the rediscovery of a manuscript recipe book, Giacomo and Alberto Banchini have restarted the company of great-grandfather Enrico.

Salumeria Garibaldi

s.da Garibaldi, 42

0521235606

salumeriagaribaldi.com

From Prosciutto di Parma Dop to culatello di Zibello, from salami from Felino to Parmigiano Reggiano, from porcini of Borgotaro to balsamic vinegar: to buy or for a gourmet snack.

I Due Gatti

s.da N. Bixio, 76

0521238901

iduegatti.it

Pizzas and focaccias sold by weight for take-out. Here Aldo and Massimo Gatti give life to pizzas baked in pans, cooked and leavened for a long time, the result of experience and knowledge with quality chefs and producers.

Rosa dell’Angelo Prosciutto Bar

Centro Commerciale Eurotorri

p.le Balestrieri, 19a

0521798076

rosaangelo.it

Tasting room and sale of cured meats and cheeses of the salami factory of Traversetolo (another location is at the Fiera di Parma, as well as at the company headquarters in Traversetolo). Exceptional black pork breed hams, good selection of other cured meats. On sale also legendary Berkel slicers.

Panetteria Gradellini

s.da Luigi Carlo

Farini, 58

0521234457

@Panetteria-Gradellini

Bakery and fresh pasta, one of the temples of the classic local tortelli with greens and traditional bread baking art.

Enoteca Cavalli

via G. Verdi, 25a

053123693928

enotecacavalli.com

Historic city wine shop with a huge selection of labels that include references from the region, as well as local (and not so local) food specialties. It’s also possible to enjoy aperitivo on site.

La Prosciutteria di Silvano Romani

s.da Farini, 9c

0521234188

silvanoromaniparma.it

This is the flagship store of the network of grocers and foodstuffs built by Silvano Romani in the city (and beyond) also aquiring historical shops.

Pasticceria Battistini

via Montebello 84b

0521487752

pasticceriabattistini.it

This place owes its popularity to the classic Torta Duchessa cake in a now personalized version. Equallt excellent are the macaron, gelato (also for take-out) and chocolate products made by Alessandro Battistini in collaboration with Besuschi, Tonti and Laghi.

La Bottega del Gusto

via S.Leonardo 145c

0521786918

fratellidavoliparma.com

The Davoli brothers own a historic shop, opened in 1953, that offers a selection of the best local products, from Prosciutto crudo to Parmigiano, from wines to extra-virgin olive oil.

The best artisans of Prosciutto di Parma

Prosciuttificio Ruliano

Riano (PR) – s.da Pranello, 6

0521357125 – ruliano.it

Born in 1949, upstream of Parma PDO Ruliano there are big thighs of heavy pigs reared as they should, experience and finally the environment: cellars rich in enzymes where the hams season 24 to 36 months. Also try the raw shoulder, an ancient Parma cured meat.

Prosciuttificio Devodier

Lesignano de’ Bagni (PR) – fraz. Mulazzano

via Ponticella, 4 – 0521861070 – devodier.com

The experience is more than a century long, the business of curing hams starts in the middle of the 1900s. The selections range from 20 to 36 months. Try the culatta and the raw shoulder.

Prosciuttificio Sant’Ilario

Lesignano de’ Bagni (PR) – fraz. Mulazzano

via Ponticella, 18 – 0521857144

s-ilarioprosciutti.it

Attentive selection and processing of heavy pork legs are are at the core of a prosciutto that gives its best over 30 months aging: a Parma outsider, with an out of the ordinary sweetness and fresh delicacy.

Tanara Giancarlo

Langhirano (PR) – via Fanti d’Italia, 73

0521852943 – tanaragiancarlo.it

Born in 1960, this is one of Parma’s historical prosciutto factories, owned by the former President of the Consortium. But Tanara is not just tradition: in recent years it has been testing itself in the hams of Emilia production, outside the PDO.

Italgroup Alimentari

Traversetolo (PR) – via Picelli, 49

0521844377 – italgroupalimentari.it

Italgroup is basically a single-product company, only Prosciutto di Parma PDO, in addition to a small production of culatta. A ham made according to tradition and the production disciplinary, with thighs of pigs born, reared and slaughtered in Italy at the minimum age of 9 months, and only a small amount of salt.

written by Maurizio Bertera, Mara Nocilla, Michele Turelli