Parma Geography

Parma sits at about sixty metres on the southern edge of the Po plain, where the flat farmland meets the first rise of the Apennines. The Parma torrent runs through the city from those hills to the Po, twenty kilometres north.

That division does real work. The plain is dairy country: intensively farmed for the forage that feeds the cows whose milk becomes Parmigiano Reggiano, under rules that restrict what they may be fed and how far the milk may travel.

The hills behind, around Langhirano and Sala Baganza, are where the ham is cured. The reason is airflow: dry breezes come down off the Apennines and through the valley, and the curing houses are built with long banks of windows opened and closed to use them. The product exists because of the topography.

Higher up, the Apennines rise past 1,600 metres, with chestnut woods, small ski areas and the porcini and truffle country of the upper valleys.