Tucked in the Parma hills along the Parma river, Langhirano is the capital of prosciutto di Parma.
The breezes that climb its valley cure thousands of hams in long-windowed cellars, a craft the town honours each autumn.
What to see first
What to eat, and drink
- The dishPassatelli in meat brothBreadcrumb and Parmigiano Reggiano strands gently cooked in meat broth.
- The dishTagliatelle al Ragù BologneseSlow beef and pancetta ragù on fresh egg tagliatelle, with a little tomato, milk and a long, gentle simmer.
- The wineColli Bolognesi Classico Pignoletto
- The wineRomagna Albana
More of Emilia-Romagna
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