Parma has established itself in the undisputed “capital” of world-class gastronomic excellences.
Since Roman times, the seasoned hams in the Parma area were sought after and appreciated,
in the high-medieval age the Benedictine monks had developed the Parmigiano Reggiano cheese process.
Today the province of Parma is the undisputed center at national level of the largest production of typical cured meats,
Prosciutto di Parma first of all, the excellence of Parmigiano Reggiano, pasta and vegetable preserves.
No coincidence that the capital of Emilia has officially received the title of
  Creative city for Unesco gastronomy becoming the first to represent Italy in the food sector.