Delicacies from Parma
Authentic specialities from Parma and Emilia-Romagna – enjoy them with us or take them home.
Parmigiano Reggiano DOP
The king of Italian cheeses
Authentic, intense and full of character. Parmigiano Reggiano DOP is made only from milk, salt and rennet, and is aged for up to 36 months to develop a complex aroma and an incomparable texture. Each wheel tells the story of the Emilian cheese-making tradition and its deep connection to our land.
Production area the provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno), Mantua (south of the Po)
Prosciutto di Parma DOP
The sweet taste of the Parma hills
Delicate, aromatic and unmistakable. Prosciutto di Parma DOP is naturally aged for over 12 months in the hills of Langhirano, where the unique climate and centuries-old tradition enhance its sweet and refined flavour. Served simply, every slice captures the essence of our land.
Production area Province of Parma (Emilia-Romagna, Italy)
Salame di Felino IGP
A flavour that tells the story of Parma’s tradition
Soft, balanced and aromatic – Salame di Felino IGP is one of the historic specialties from the Parma area. Made from selected meat and slowly aged in the hills of Emilia, it delivers a rich yet delicate flavour, symbolising the true art of traditional Italian charcuterie.
Production area Municipality of Felino and the Province of Parma (Emilia-Romagna, Italy)
Mortadella Bologna IGP
The queen of Bolognese tradition
Soft, fragrant and inviting – Mortadella Bologna IGP is a timeless symbol of Emilian cuisine. Made from selected meat and slowly baked in dry warm air, it impresses with its velvety texture and the unmistakable aroma of spices and tradition.
Production area Emilia-Romagna region and surrounding areas (mainly Bologna)
Visit the Consorzio Italiano Tutela Mortadella Bologna IGP ↗
Lambrusco Otello
The Lambrusco from Parma by Cantina Ceci
Intense, deep and immediately recognizable, Lambrusco Otello is one of the most iconic labels from Cantina Ceci, a historic winery based in the Parma area. Made from selected Lambrusco grapes, it stands out for its dark color, fine effervescence and a rich aromatic profile, where red fruit notes and vinous aromas blend in perfect balance.
Born from a modern interpretation of Lambrusco, Otello combines Emilian tradition with a contemporary style, resulting in a versatile wine, ideal for pairing with Italian cuisine and the bold flavors of fresh pasta.
Production area Province of Parma (Emilia-Romagna, Italy)
