The Cathedral of Parma is a place of art, history and sacredness.

Here are preserved the bas-reliefs by Benedetto Antelami and the grand frescoes by Antonio Allegri, known as Correggio. Begun in 1059 by bishop Cadalo, later antipope with the name of Honorius II, and was consecrated by Paschal II in 1106.

A basilica existed probably in the 6th century but was later abandoned. Another church had been consecrated in the rear part of the preceding one in the 9th century by the Count-Bishop Guibodo.

The new church was heavily damaged by an earthquake in 1117 and had to be restored. Of the original building, remains can be seen in the presbytery, the transept, the choir and the apses.

The wide façade was completed in 1178 it has three loggia floors and three portals, whose doors were sculpted by Luchino Bianchino in 1494.

Between the central and the right doors is the tomb of the mathematician Biagio Pelacani, who died in 1416. The Gothic belfry was added later, in 1284-1294 a twin construction on the left side had been conceived, but it was never begun.

Beside the Cathedral lies the octagonal Baptistery of Parma.

Learn how to make your own pizza from the experts and then reap the reap the rewards afterwards by consuming it, can’t be bad.

The history of pizza begins in antiquity, when various ancient cultures produced basic flatbreads with toppings.

The precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added.

Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century.

The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy.

Pizza was mainly eaten in the country of Italy and by emigrants from there.

This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods.