|
A
close second to Parmesan cheese, come the local salamis and cured
meats.
Gastronomic specialties in this field of production include Culatello of Zibello, the so-called Spalla from San Secondo, Coppa
di Parma, Salami from Felino and the world-famous
Prosciutto di Parma, or Parma ham.
To accompany the meal there
are wines of high quality, all with the D.O.C. certificate: the red
Colli di Parma, and the white Malvasia and Sauvignon, red Lambrusco
and the vivacious red Fortana.
Courtesy of
Parma Tourist Office
|
