The Parma Food Valley, land of passionate producers of food&wine excellences such as Parmigiano-Reggiano, Parma Ham, Zibello Culatello, Colli di Parma Malvasia and Sauvignon wines. Parma is a cultural city rich in wonderful monuments and with a great culinary tradition bound to its gourmet restaurants. Parma Low Lands with the “Great River” Po offers the possibility to measure yourself with cooking in the wonderful scenery of an ancient court.
3 days / 2 nights.
All year round
If You are a gourmand fond of cooking challenges and if you like to experience the dishes created with typical products by Michelin starred chefs.
Transfers, half day or full day guide service, entrance fees, tips, extras, tourist tax (if foreseen), anything not expressly mentioned under “The price includes”.
From 401 euro per person in double room, for groups of minimum 15 people.
FIT prices available on request.
Following our flavor route is a unique opportunity to taste gastronomic delights in their production area and discover their secrets. In the best well-known restaurants of our land, mentioned on the most prestigious food and wine guides (Michelin and Gambero Rosso) you can taste the Parmigiano Reggiano cheese, Parma ham, Zibello Culatello, Felino Salami and the San Secondo cooked shoulder ham together with Colli di Parma Malvasia and Sauvignon wines. The experience is completed by cultural visits in a land rich in castles, museums, parks and ancient parish churches.
Arrival in Parma. Tour of Parma’s old-town center: Farnese Theatre, Cathedral, Baptistery, St John’s Church. Free lunch or lunch in “One Star Michelin” Restaurant of the town outside the historical city center. Tour of a Prosciutto di Parma production plant and to a wine cellar of the Vini dei Colli di Parma (Vineyards of the Parma Foothills). Tour of Torrechiara Castle or of Magnani Rocca Foundation. Transfer to the hotel. Dinner in “One Star Michelin” Restaurant in the town historical city center. Overnight stay at the hotel.
Breakfast and free time for shopping and lunch. Transfer along the banks of the Po river and cooking lesson in a castle with “One Star Michelin” Restaurant, visit to the nearby Culatello di Zibello (prime-cut ham) ancient and evocative seasoning cellar and tasting of cooked dishes. Transfer and overnight stay in hotel.
Breakfast. Visit to a dairy farm where Parmigiano-Reggiano cheese is made. Revealing of the secrets involved in its production and aging. Short tasting session and opportunity to purchase direct from the producer. Free lunch or lunch in Gourmet restaurant, Gambero Rosso guide 2012, located in ancient villa, one of historical restaurants in Parma, on the first Parma hills. Visit to an Acetaia (vinegar loft) ageing the Traditional Balsamic Vinegar of Reggio Emilia. Tasting lunch at the vinegar loft. Departure.