The Museum of Prosciutto and cured meats of Parma, the Museum of Parmigiano-Reggiano, the Felino Salami Museum, the Tomato Museum, the Pasta Museum, the Wine Museum, Culatello and Masalén Museum
A food trip in the undisputed capital of Food Valley, famous all over the world for its food excellences. The itinerary unwinds along the Roads of Wines and Flavors in Parma province and includes visits to producers of solid tradition for a taste of local products and visits to the Food Museums where you will discover the “art of food making”.
3 days / 2 nights
All year round
Suggested if you are a foodie, passionate of good cuisine and interested to deepen your knowledge about Parma typical products.
Transfers, guided visits, tips, tourist tax (if foreseen), anything not expressly mentioned under “The price includes”.
From 183 euro per person in double room, for groups of minimum 15 people.
FIT prices available on request.
Along the Roads of Wines and Flavors, inside ancient farms and castles, the Parma Food Museums open their doors to reveal the history, the traditions and the flavours of typical products from an authentic territory where quality is a way of life.
The Culatello, the Po river and a castle. Arrival in Parma lowlands. Visit to the breeding of the typical black pork along the Po river banks, then the Culatello di Zibello production laboratory and, if possible, demonstration of the product preparation. Finally, visit to the Culatello e Masalén Museum inside the fascinating ageing cellar. Lunch with big tasting of Culatello di Zibello and other lowlands typical products. Afternoon: visit to the Parmigiano-Reggiano Museum with tasting and to Rocca Meli Lupi di Soragna. Dinner and overnight stay at the hotel.
Parmigiano-Reggiano cheese and Parma city centre. Breakfast and morning dedicated to the discover of the Parmigiano-Reggiano whole spinneret. An expert will explain all the phases of the production: milk production, salting, aging and branding. Visit of a farm breeding to understand the production of milk destined to Parmigiano-Reggiano. Lunch at the farm holiday with its typical products. Afternoon, tour of Parma’s old town centre. Free time. Dinner and overnight stay at the hotel.
Parma Ham and Felino Salami. Breakfast at the hotel. Tour of a modern plant where Prosciutto di Parma (Parma Ham) is made. Tour of Prosciutto di Parma Museum to know its history from ancient time to nowadays. Brunch at the tasting hall of the Museum. Afternoon, tour of Torrechiara Castle. Visit to Felino Castle and to the Salami Museum with tasting session prepared in the castle cellars or visit to the Tomato Museum, the Pasta Museum and the Wine Museum.