Tradition and Quality as key success factors. The area, with its history and culture, as a matchless identity. This is Parma, the city that exports to the rest of the world food delicacies born from the centuries-old expertise of its entrepreneurs, and developed as a part of modern food companies’ culture of quality. Today, Parma and its surroundings are known and acclaimed around the world as Food Valley: a title granted for the oldest best known products such as Prosciutto di Parma, Parmigiano Reggiano, Culatello di Zibello, Salame di Felino, Coppa di Parma and Spalla di San Secondo. And for all the other outstanding deli meats, as well as for pasta, dairy products, vegetable and fish preserves, bakery products, Porcini mushrooms from the Taro valleys, extra-virgin olive oil, mineral water, fruit juice, Colli di Parma wines and distillates.
It is no coincidence that the City of Parma is home to the headquarters of EFSA, the European Food Safety Authority, the leading supervisory and control body for food products in the 28 countries of the European Union.
In Parma, fine traditions and quality raw materials are combined with technological innovation, a spirit of research and capability to respond to requests from the international markets. This is the scenario that Parma Alimentare operates in. Founded in 1976, with members that include the Chamber of Commerce of Parma, the UPI (Parma Association of Entrepreneurs) and bodies such as the Municipality and Province of Parma, Parma Alimentare is a promotion consortium whose mission is to increase knowledge of the agri-food sector around the world and to raise awareness of the excellence of products made-in-Parma and the Food Valley area in general.