Discover the Exciting Gastronomic Delights of Parma and Piacenza: An Adventure for Holiday Makers and Travellers

Parma and Piacenza are two of the most substantial cities in Emilia-Romagna, and they sit about 60 km apart along the Via Emilia. Both have serious food cultures and enough history and architecture to fill two or three days. They are different enough in character to be worth comparing if you are deciding where to go or how to split time between them.

Parma

Parma is the more internationally recognised of the two, largely because of its food products. Prosciutto di Parma, Parmigiano Reggiano, and Culatello di Zibello all originate in this province and have been defining the region’s food identity for centuries. The city itself is compact and walkable, with most of the main sights within 20 minutes of each other on foot.

The Piazza del Duomo is the centre of the old city and holds the Parma Cathedral (begun in the 11th century) and the Baptistery — a four-tiered pink marble octagonal building completed in 1307. The Cathedral’s interior is notable for Correggio’s fresco of the Assumption of the Virgin in the dome, painted in the 1520s. It is considered one of the first examples of illusionistic ceiling painting in Italy.

The Palazzo della Pilotta complex occupies a large block near the river and houses several major institutions: the Galleria Nazionale di Parma (Correggio, Parmigianino, Canaletto), the Farnese Theatre (a wooden Baroque theatre built in 1618, partly destroyed in the Second World War and restored), the National Archaeological Museum, and the Palatine Library, which holds the 12th-century illuminated manuscript known as the Parma Ildefonso.

Music is important here: the Teatro Regio is one of Italy’s main opera houses, closely associated with Verdi, who was born nearby. The Verdi Festival takes place in October.

Eating in Parma

The local dishes follow directly from the products the province is famous for. Anolini in brodo (small stuffed pasta in meat broth) is the traditional first course, particularly on Sundays and at Christmas. Tortelli d’erbette — fresh pasta with ricotta and swiss chard, served with butter and Parmigiano — is equally characteristic. Torta fritta, fried dough served with thin slices of cured meat, is the standard accompaniment to Lambrusco or Malvasia before a meal. The city has a serious restaurant culture across all price points, from traditional trattorie to more refined cooking.

Piacenza

Piacenza is less visited than Parma and noticeably quieter. It sits at the western end of Emilia-Romagna, closer to Milan than to Bologna, and it has a character that reflects this — more self-contained, less oriented toward tourism. The medieval centre is well preserved, with the Piazza dei Cavalli at its heart, named after the two equestrian statues of the Farnese dukes (1620s) that stand in front of the Palazzo Gotico, a 13th-century civic palace in red brick and marble.

The Palazzo Farnese is the main museum complex in Piacenza, built from the 16th century for Margaret of Austria and designed partly by Vignola. It houses the Civic Museum, with Roman-era bronzes (including the famous Fegato di Piacenza — a 2nd-century BC bronze model of a sheep’s liver used for divination), medieval weapons, and Baroque paintings. The State Archives, also within the palace, hold the records of the Farnese family.

Eating in Piacenza

Piacenza has its own distinct food identity, separate from Parma. Anolini di Piacenza differ from the Parma version in filling and broth. Tortelli di zucca — pumpkin-filled pasta — reflects the influence of the Po valley and of the nearby Lombardy tradition. Pisarei e fasò is a local speciality of small gnocchi-like dumplings with beans and tomato, rarely found elsewhere. Piacenza also produces its own DOP cold cuts: Coppa Piacentina, Pancetta Piacentina, and Salame Piacentino.

Which to Visit?

Parma has more to see, more dining options, and better transport connections. It is the right base if you are also planning to visit Parmigiano Reggiano dairies or Prosciutto producers in the province. Piacenza rewards visitors who prefer somewhere quieter and less well-trodden, and who are willing to do some research into its restaurants and food culture — which is genuinely good but requires more effort to navigate than Parma’s.

If you are planning time in the region, see our guide to planning a trip to Parma and our guide to restaurants in Parma.