Things to do in Parma

Parma runs on patience. Parmigiano-Reggiano ages a minimum of twelve months, often longer, in wheels stamped with the date and dairy. Prosciutto di Parma hangs and cures for months before anyone slices it.

The food

Farm tours cover both sides of it.

• Cheese factories. Small-group visits watch the morning make, then taste wheels of different ages.
• Ham farms. The curing rooms first, hung with legs by the hundred, then a plate of the finished prosciutto.
• Combined tours. Cheese and ham together, sometimes with a full gastronomic lunch built around both.
• Culatello. A rarer, pricier cut of cured pork from the low-lying, misty land near the Po.

The city itself, beyond the plate

Parma is a UNESCO Creative City of Gastronomy. Its cathedral dome carries frescoes by Correggio, and the Teatro Regio opera house keeps close ties to Verdi, born nearby. A scavenger-hunt walking tour covers the centre for anyone short on time.

Practical

• Getting around. The historic centre is small and flat; walking covers most of it.
• Weather. Summer pushes past 30C with heavy humidity; winter brings frequent fog and nights close to freezing. Curing rooms and cellars stay cool regardless of the season outside.
• Booking ahead. Small-group factory tours cap numbers and fill up first.
• Trains. Milan is under an hour and a half away; Bologna is under an hour.
• Currency. Farm shops and small cellars often prefer cash over card, though cities take both.
• Tasting portions. Most tours include enough cheese and ham to make lunch unnecessary.
• Combining. Parma pairs easily with a Ferrari Museum stop, sold as one tour from here.
• Opera season. The Teatro Regio's main season runs autumn to spring; summer is quieter.