We arrived at Malpensa International Airport in Milan on the 11th of September, 2023.
We picked up our rental car from Sicily by Car. It was a practically brand-new Volkswagen SUV. This auto rental company is the most highly rated car rental company serving Milan’s International Airport, with 8.8 out of 10 stars. The all-inclusive (including insurance) rental rate for a VW Trigo (mid-size) automatic for ten days was €800.00/ €80 per day.
The drive from Milan to Parma was almost 3 hours, with a stop at the Autogrill in Milan. These well-situated restaurants with café and convenience stores can be found alongside Italy’s main autostrada. They are clean and ideal for taking a bathroom break and grabbing a snack.
Parma is one of Italy’s most significant culinary centers. It is famously known for producing Parma ham and Parmesan Reggiano cheese. This walled-in university city is known for its Romanesque architecture. It has 198,000 inhabitants, which makes Parma the second most populated city in Emilia-Romagna, next to Bologna.
Where to Stay:
Hotel Verdi is an elegant 4-star boutique hotel across from the beautiful Ducal Park. The location was super convenient. Our hotel was quaint and well-decorated with art. The twenty rooms were recently renovated and had air conditioning and Wi-Fi. $141, breakfast included.
They have attentive staff and gated parking on site, €10.00 per night.
Hotel Verdi, Parma https://www.hotelverdi.it/
Where to Eat:
Dinner at Ristorante La Filoma, Parma, is in the city center down several narrow streets, a half mile from the entrance of the walled city. They promote themselves as producing the best quality cuisine in the oldest restaurant in Parma. They are located inside a historic 17th-century building.
The staff are welcoming and eager to describe their signature dishes. The meat and cheese-laden cuisine, wines, and service were outstanding.
Culatello di Zibello DOP and Parmigiano Reggiano €22.00
This cut of meat is produced by hand and is limited to 50,000 pieces per year, making it more expensive than Prosciutto. Culatello di Zibello is only made in the winter in a very restricted area. “Protected Designation of Origin” PDO version, protected by a particular Consortium and made only in select Parma municipalities near the river Po.
Our platter featured Parma Prosciutto ham and Culatello di Zibello, shaved/ sliced thin, giving the meat a unique texture.
- We also tried Fried cake (puffy hollow bread shaped the size of ravioli)
- Parmigiano Reggiano flan with sautéed porcini mushrooms and raw ham crown €15.00
- Parmesan herb tortelli €15.00
- Rosa di Parma (veal fillet) €29.00
Stuffed with raw DOP, Parmigiano Reggiano, and black truffle