Take your place at the table of the Emilian kings of taste.
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Parma
Discover Emilia’s most illustrious products and sample them in an original menu created by a local Michelin-starred chef.
Parmigiano Reggiano, Prosciutto di Parma, Colli di Parma wines, Traditional Balsamic Vinegar, and Culatello di Zibello: all of these will star in a journey that culminates in the Sunday Lunch, a unique social occasion in which you can relish the key flavours of Emilian cuisine.
THE CHEF
MASSIMO SPIGAROLI
After gaining significant experience in Italy and abroad, as well as appearing on TV programmes, Massimo Spigaroli joined the circle of the great Parma chefs of the Parma Promotional Consortium. Spigaroli, who has been involved in important missions and collaborations abroad as a gastronome and pork butcher, is the chef at the Michelin-starred restaurant of the Antica Corte Pallavicina.
His Majesty, Parmigiano Reggiano PDO
You will discover how the king of all cheeses is made, closely observing the most important steps in the ancient art of the master cheesemakers at the Bonat farm: from curdling in the typical copper cauldrons to salting and the painstaking curing in the so-called Parmigiano ‘cathedrals’.
The Prosciutto that deserves its crown
From the Latin perexsuctum, meaning ‘dried’. At the Conti prosciutto factory, you will understand why the best prosciutto is made in the Parma hills, where the ideal climate conditions for curing give it its unmistakable sweetness, certified by its stamped ducal crown.
The supreme wines of the Colli
As a guest of the Lamoretti winery, you will participate in the celebration of the perfect marriage between Emilian cuisine and Colli di Parma PDO wines, both still and sparkling.
The most popular black gold at court
During the visit to the Medici Ermete vinegar cellar, you will discover the secrets that have been jealously guarded by vinegar makers in Reggio Emilia since the Middle Ages, where Traditional Balsamic Vinegar PDO was aged in wooden barrels for at least 12 years.
The Culatello di Zibello, the king of cured meats
In the Parma lowlands, you will have an audience with the king of cured meats: the Culatello di Zibello. You will be a guest at the Antica Corte Pallavicina, which boasts a top-quality salami production facility. Here, the Spigaroli family has been producing cured meats for over 150 years, ever since their great-grandfather Carlo was the trusted pork butcher of the composer Giuseppe Verdi.
THE SUNDAY LUNCH
The five emilian kings of taste will feature in the Sunday Lunch as part of an original menu created by Michelin-starred chef Massimo Spigaroli. You will take your place at a table immersed in the evocative atmosphere of the Antica Corte Pallavicina, a country-chic relais housed in a historic castle. It will be a moment of pure pleasure during which you can savour the authentic flavours of the Emilian countryside.
THE EXPERIENCE INCLUDES
- Two nights in a hotel in the historic centre of Parma
- Food and wine tours in the city’s best restaurants
- Private tours and exclusive tastings at the best wineries in the area
- Certified on-site guide
- Dedicated on-site travel assistant