Savoring Parma.

The article describes the author's experience in Parma, Italy as Italy's food capital and focuses on two gourmet items. A proprietary law which limits the making of Parmigiano-Reggiano cheese and Prosciutto di Parma ham to the region is mentioned. The process of producing Parma's signature cheese is discussed as well as the reason why the complex flavors in the cheese and ham are similar. The secret of making Prosciutto di Parma is mentioned. The meaning of the term "fifth taste" is noted. Several restaurants are mentioned. INSET: A Parma Foraging Guide.