This food tour pivots around Parma, the “petite capitale”, with a beautiful city center and an outstanding musical tradition. The itinerary continues in Verdi’s homeland, where the Maestro was born and where he cultivated his passion for the notes; then in the Parma Low Lands, well-known and appreciated for the Zibello Culatello ham. Seeking for taste, you will visit the Ham Museum and the Salame Museum and a Parmigiano-Reggiano dairy farm. The tour ends in Reggio Emilia, the city of the tricolored Italian flag and of Traditional Balsamic Vinegar.
3 days / 2 nights. Validity: all year round
If You are a foodie enjoying to mix the food pleasure with the love for culture and music.
Transfers, guided visits, entrance fees different from the Food Museum ones, tips, tourist tax (if foreseen), anything not expressly mentioned under “The price includes”
From 189 euro per person in double room, for groups of minimum 15 people.
FIT prices available on request.
Following the Wine and Food trails is a unique occasion to taste the gastronomic delights in the production area and discover their secrets. The experience is completed by cultural visits in a land rich in castles, museums, parks and ancient churches. You can visit the Food Museums, savour Parmigiano-Reggiano cheese, Parma ham, Zibello Culatello, Felino Salami and the cooked shoulder of ham from San Secondo, all accompanied by Malvasia and Sauvignon from the hills and you can almost smell the aroma of porcini mushrooms from Borgotaro and the black truffle from Fragno.
Arrival in the Parma area and tour of a Prosciutto di Parma (Parma ham) production plant and to a wine cellar of the Vini dei Colli di Parma (Vineyards of the Parma Foothills). Transfer and visit to the Prosciutto di Parma Museum with tasting lunch with local products and wines. Afternoon, tour of Torrechiara Castle or of Magnani Rocca Foundation. Visit to the Felino Castle and to the Salami Museum. Dinner and overnight stay at the hotel.
Breakfast and 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. Tour of Parma’s old-town centre: Farnese Theatre, Cathedral, Baptistery, St John’s Church. Lunch at the hotel. Afternoon, leave for Parma lowlands and Verdi Homeland: visit to Verdi’s birth house, to Teatro Verdi and Casa Barezzi Museum or to the National Giuseppe Verdi Museum and to the Renata Tebaldi Museum. Transfer along the banks of the Po river for a dinner featuring Parma plain local cuisine, with visit to the nearby Culatello di Zibello (prime-cut ham) ancient and evocative seasoning cellar. Overnight stay in hotel.
Breakfast and visit to the splendid Reggia di Colorno and to its Historical Garden. Visit to an Acetaia (vinegar loft) ageing the Traditional Balsamic Vinegar of Reggio Emilia. Tasting lunch at the vinegar loft. Visit to Reggio Emilia, the town of the so called “Tricolour”, the Italian national flag or visit to the impressive Canossa and Rossena castles. Departure.
Cooking lessons to learn the secrets of the typical local dishes. The lessons can be inserted in any of the days of your stay; the location will change according to the programme and specific needs of the group. The course can be organised in various places: farms, historical houses, castles or prestigious cooking schools. Add a special day in the Parma Apennines to savour the Porcini Mushroom of Borgotaro, the Black Truffle of Fragno, and visit the ancient towns and splendid castles of the area.