Parma

We stayed in the heart of Parma on a very short trip. The location was fantastic for exploring the charming streets of the city, and was located near our favorite restaurant of the trip. Parma does not have the best of options when it comes to lodging on shorter stays, in my opinion. They do have an NH Collection property next to the train station, which offers large, modern rooms with all of the hotel amenities. It wasn't out favorite part of town, but convenient if you are arriving/departing by train. If you are looking for something with great reviews and in a great area, our recommendation would be to stay at this Palazzo (links also below to book).

This inventive ristorante makes its pizza the star. Everything about the pizza is unique - the type of dough they use makes it thicker than a normal crust, giving a crispy finish without being overly dense. They branch out from always using a traditional tomato sauce for their pizzas. We opted for the zucca (pumpkin) pizza special which they paired with cotechino. This combination was so good that we're still dreaming about it 2 years later! They also had an amazing selection of pastas and dessert. We ordered the sbrisolona...and if you’ve read about our time in Verona, you’ll know how much we love the crumbly, almond cookie dessert!

Prosciutto di Parma is a renowned dry-cured ham that comes from the Parma region. The ham is dry-salted and aged for a minimum of 12 months, though some varieties are aged for up to 24 months. The result is a delicate, melt-in-your-mouth texture, with a rich, savory flavor. Prosciutto di Parma is often sliced thinly and enjoyed as a part of antipasti platters, paired with melon, wrapped around breadsticks (grissini), or used as a topping for pizzas and pastas. Its distinct quality and taste have made it a beloved ingredient in Italian cuisine.

Parmigiano Reggiano, also known as Parmesan cheese, is a high-quality Italian cheese that originates from the regions of Parma, Reggio Emilia, Modena, Bologna, and Mantua. It is made from cow's milk and is renowned for its distinctive flavor and granular texture. Parmigiano Reggiano is aged for a minimum of 12 months, but some varieties are aged for even longer, resulting in a more intense flavor. It is commonly grated and used as a topping for pasta, risotto, soups, and salads, or enjoyed on its own as a delicious, savory snack.

Zucca is the Italian word for "pumpkin", refers to a variety of winter squash that are commonly used in Italian cuisine (more commonly in northern Italy). In Italian cuisine, pumpkin is often celebrated during the autumn season and used in a variety of savory and sweet recipes due to its vibrant color, mild sweetness, and versatile culinary properties. It is delicious in and on everything we have ever tried (even on pizza/pinsa!).

Tortellini in brodo consists of small, stuffed pasta rings (tortellini) served in a flavorful broth (brodo). Tortellini is typically filled with a mixture of meats, cheese, or vegetables. The broth is a light and savory soup, usually made from chicken/capon, beef, or vegetable stock. I'll admit - before trying this, I thought to myself, "what's so special about putting pasta in a broth?" I'm glad I got past my doubts and tried it.. because now I know of another way to have pasta that I adore. The broth brings a different dimension to a dish that I thought was tried and true. It's very comforting and surprisingly addicting. You won't be able to stop eating it!

Tortelloni is another type of stuffed pasta, often filled with a variety of ingredients including cheese, spinach, ricotta, mushrooms, or meat. Tortelloni are typically served with various sauces, such as cream-based sauces, tomato-based sauces, or simple olive oil and herb combinations.

Have you ever had a sparkling red wine? If not, lambrusco is a great one to start with! Made with the grape of the same name, this is a refreshing wine that goes well with all the local favorites - gnocco fritto, dried meats, aged cheeses - or even just by itself! Lambrusco is known for its slightly sweet and fizzy characteristics. You can also opt for a drier version - look for 'secco' in the name - if you prefer!