Parma takes its food seriously even by Emilian standards. The two famous products — Parmigiano-Reggiano and Prosciutto di Parma — turn up in nearly every traditional dish on the menu, alongside cured meats like culatello and the pillowy stuffed pasta the region perfected: tortelli d'erbetta (ricotta and Swiss chard) and tortelli di zucca (pumpkin). Reservations are usual at the better restaurants, especially at weekends and during the Verdi Festival.