The Italian food heritage has many capitals due to the variety of regional cuisines, each one endowed with unique local products.
Yet only one city - Parma - can call itself the Italian capital of excellence in food, one that represents the country on an international level.
Its agricultural tradition, respect for the land and the unique quality of its products has allowed Parma to become, from the 19th century up to the present day, the Food Valley of Italy.

Nature itself has imbued this territory with special environmental attributes such as the extremely fertile flatlands bathed by the Po River, the special microclimate that develops in the nearby countryside when warm sea air from the coast mixes with the refreshing Apennine mountain air.
In and around Parma large food producing and food processing companies live harmoniously with small jewels of Italian gastronomy which are often safeguarded by consortia.

Parma is the home of region's priceless Parmigiano-Reggiano and Prosciutto di Parma. 
In its close vicinity, you can find Culatello di Zibello (a salted pork meat made from pork loin), Salame di Felino, Coppa di Parma (an air-dried pork joint from the upper shoulder) Spalla di San Secondo (cooked shoulder of ham) and other excellent salted pork meat products, funghi Porcini di Borgotaro, Balsamic Vinegar of Modena, wines from the Colli di Parma area and distilled liqueurs. Not to forget the industries specialized in the production of pasta, fresh pasta, dairy products, vegetable and fish conserves, confectionery.

It is no coincidence that Parma is home to the European Food Safety Authority, the leading organisation which monitors and controls food production in the 25 countries of the European Union, the Experimental Station and Research Center for Food Preserves, the University of Gastronomie Sciences and the International School of Italian Cuisine.
Parma has therefore become the European fulcrum of top quality foods.