Parma Alimentare

Today artisans and the food industry offer main ingredients for all Italian cuisine and in part for the entire world cuisine. Prosciutto di Parma P.D.O., Parmigiano-Reggiano cheese P.D.O. -- its typical Salami among which the Culatello of Zibello P.D.O., Salame Felino P.G.I., San Secondo shoulder - Tomato Sauce - Fish and vegetable preserves, porcini mushrooms from Valli of Taro -- High Quality pasta in addition to the filled dough hand made pasta -- Milk Products - Dairy Products - Extra Virgin Olive Oil - Sweets - Wines -- Liquors and even Mineral Water from the Apennines of Parma.

Parma Alimentare, the promotional Consortium founded in 1976, has a mission to spread in the world the information and knowledge of its agricultural sector beyond the notions of correct use of production until it achieves the best results of good healthy cuisine. This objective is achieved through increasing collaboration with the apprenticeship and institutional sectors.