The city of Parma has a strong gastronomic value, a story that started a long time ago in a land that has always considered farming something precious to preserve. The inhabitants of Parma area have been among the first real ambassadors of premium Italian quality food products across the world.
In fact, Parma has been recently been designated a UNESCO Creative City for Gastronomy.
PDO -Protected Designation of Origin- certified Parmigiano Reggiano (parmesan cheese) and Prosciutto di Parma (Parma ham) were born and are made in the area of Parma.
If the Hills of Parma are the perfect place to make Prosciutto – hams are hung on frames in well ventilated rooms with large windows to dry with the currents of air coming from outside – the picturesque villages of the Bassa Parmense – flatland – is where the King of Salami Culatello is artisanally made. Humidity and foggy winters help to create the noble moulds that make its aroma even more intense.
Our Tour around Parma will focus on this valuable product, Culatello di Zibello DOP produced in a very limited area and preserving ancient know-how and artisanality in its peculiar production.
We will discover all the productive steps that give Culatello its unique flavour at a small artisanal Salumificio and visit its ancient aging rooms, with plenty of Culatellos, here emanating their distinctive smell.
Our sensory experience will continue with a proper tasting of Culatello and other valuable cured meats produced just locally, in a typical Tagliere with the unmissable Parma’s Torta Fritta.
After this appetizer, we will savour Parma’s finest gastronomy and wine, in full-menu lunch at a gorgeous Osteria adjacent to Master Giuseppe Verdi’s birthplace house, in an elegant and well-finished setting that reflects Parma’s people’s true love for gastronomy and attention for details.
In fact, Parma has been recently been designated a UNESCO Creative City for Gastronomy.
PDO -Protected Designation of Origin- certified Parmigiano Reggiano (parmesan cheese) and Prosciutto di Parma (Parma ham) were born and are made in the area of Parma.
If the Hills of Parma are the perfect place to make Prosciutto – hams are hung on frames in well ventilated rooms with large windows to dry with the currents of air coming from outside – the picturesque villages of the Bassa Parmense – flatland – is where the King of Salami Culatello is artisanally made. Humidity and foggy winters help to create the noble moulds that make its aroma even more intense.
Our Tour around Parma will focus on this valuable product, Culatello di Zibello DOP produced in a very limited area and preserving ancient know-how and artisanality in its peculiar production.
We will discover all the productive steps that give Culatello its unique flavour at a small artisanal Salumificio and visit its ancient aging rooms, with plenty of Culatellos, here emanating their distinctive smell.
Our sensory experience will continue with a proper tasting of Culatello and other valuable cured meats produced just locally, in a typical Tagliere with the unmissable Parma’s Torta Fritta.
After this appetizer, we will savour Parma’s finest gastronomy and wine, in full-menu lunch at a gorgeous Osteria adjacent to Master Giuseppe Verdi’s birthplace house, in an elegant and well-finished setting that reflects Parma’s people’s true love for gastronomy and attention for details.
TOUR CAN BE:
- Private for 2 guests: Upscale price
- Private or Semi-private: min 4 – max 6 guests
- Small groups (families, friends)
WHEN:
Every TUESDAY, all year except Italian Public Holidays and August.
THE TOURS ARE IN COLLABORATION WITH EMILIA STORY TELLERS: Contact them directly for reservations or more information at info@emiliastorytellers.com.
