Walking through the streets of Salsomaggiore, lovers of good food and local products can discover the tastes and flavors of the excellence of our land. Many shops and stores in the city-center offer tastings and purchase of the typical food and wine delicacies of the area.
Among the excellences the king is certainly Parmigiano Reggiano , which can also be purchased directly from the dairies located in the hills surrounding Salsomaggiore and Tabiano Terme.
In addition to cured meats, local products are also liqueurs such as “Camomillina” an elixir obtained exclusively by infusion of the Matricaria Camomilla flower, the “Bargnolino” distilled from the berries of blackthorn and the “Sburlon” , obtained from quinces.
The sweet tooth can taste traditional products such as “Brutti ma Buoni”, sweets made with hazelnuts and almonds which already describe their main characteristic in the name, and “amaretti”, produced with a mixture of sweet and bitter almonds. Salsomaggiore and Tabiano Terme boast an ancient artisan pastry tradition that includes the famous “focaccia” a leavened dough similar to the panettone rich in candied fruit, the artisan ice creams made by the master ice cream makers, which offer flavors linked to the local territory, and the refined artisan pralines,made with typical local specialties.
In the surrounding hills it is possible to discover farms producing not only Parmigiano Reggiano DOP but also genuine wines and organic honey, as well as extra virgin olive oil produced with an accurate selection of olives hand-picked from native plants.
Crossing the historic center of Salsomaggiore you will come across numerous restaurants and pizzerias where you can taste in addition to the traditional local dishes also the famous “high pizza” produced with a secret recipe and served in slice.
The aperitif in the center is also part of the local tradition, an opportunity to meet with friends tasting canapés, salads and salami. Each restaurant offers its own personalized and unparalleled aperitif, including the classic “Bersagliere” for the strongest palates.
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