Trattoria Di Parma

House-made pasta

Egg-based long or stuffed pastas made in-house — the clearest expression of what the kitchen does best, and the reason regulars keep coming back

Antipasti selection

A rotating spread of cured meats and marinated vegetables anchored by the prosciutto-forward pantry the Parma name implies

Ragù-sauced pasta

Slow-cooked meat sauce over fresh pasta — the benchmark dish for any trattoria claiming Emilian roots