Undoubtedly, cuisine is the main reason for the Parma’s fame abroad; in Parma and in general in Emilia Romagna, the local economy has been strongly related to food industry and food tourism for many years.
I may jokingly confirm that Parmesan people are actually obsessed with food; and I assure that they have good reasons to be thinking to the famous specialities such as Parma ham, Parmigiano cheese and other local delicacies
A lot of specialities are to be discovered around Parma’s central streets!
Ssome examples of the most popular delicacies:
About APPETIZERS:
Appetizers in Parma, are generally so rich and nourishing 
that replacing a whole meal with them is not unusual. Cured pork, fried wheat dough, ripened cheese and sometimes sauces are the main ingredients of a traditional appetizer row.
A big common plate full of cold cuts is usually the main attraction of a Parmesan antipasto misto: usually you may have a wide range of choices.
- Prosciutto crudo di Parma (DPO) and culatello
Two kinds of raw, ripened pork ham. Culatello consists mostly in lean meat, while prosciutto includes more than a layer of fat . Also, culatello is produced in the western lowlands of the province, while Prosciutto comes from the hills: climate conditions such as temperatures and humidity play a major role into their ripening processes, bringing differences between the flavours. - Parmigiano-Reggiano cheese
this special cheese is not only served as an appetizer, but also mixed into stuffing, grated and sprinkled on almost every pasta dish - Torta fritta
Cold cuts are often served with bits of torta fritta: salty wheat dough, deep fried into oil. The frying process gives it the typical fluffy texture and golden colour.
Filled hand-made Pasta:
- Anolini in brodo
this type of Pasta is typically a festive dish but many local restaurants will serve anolini any time of the year, especially in winter and spring. They consist in bits of egg-pasta floating into meat broth and filled with a soft mixture of Parmigiano, bread crumbs and minced boiled beef. - Tortelli
Tortelli are seasoned with butter sauce and Parmigiano. They are also bigger and square. The filling can change: there are many possibilities. The most common and appreciated ones, anyhow, are erbetta (minced green beets or spinach and soft curd cheese), sweet pumpkin or mashed potatoes (potatoes-filled tortelli are often covered in mushroom sauce).
Which wine ?
- Lambrusco
A slightly sour, still red wine that has been produced in the province for centuries. It is considered particularly suitable for pork and stuffed pasta dishes; it is even used to spice up some meats and desserts.
A typical DESSERT
- Duchess’ cake
It’s a rich dessert, born in the years of the Habsburg domination and known for being Duchess Maria Luigia’s favourite one. This cake is made of layers of hazelnut dough, vanilla flavoured custard, zabaione and chocolate. The traditional decoration includes powdered sugar, hazelnut crumbs and candied cherries.
Buon appetito
What’s the main specialty in your country?
and believe that Colomba is a beautiful country to visit. thank you. Have a beautiful day