The Riccio di Parma is a variety of tomato resulting from numerous selections made by Parma agronomist Carlo Rognoni.

This type of tomato has a very thin skin and furrows, which for years were considered by the industry as defects and which contributed to the abandonment of this variety until a few years ago, when its cultivation was recovered thanks to some farmers who have guarded the seed and carried on the tradition in our area.