The “Prosciutto di Parma” (from the Latin perexsuctum, literally “dry”) is a tasty and authentic product whose origins date back to antiquity. It is produced only with pork and salt. It owes its characteristics to the skill of the salt Masters and the dry and delicate air of the fragrant hills around Parma. A tour of a "prosciuttificio" (ham facility) lets you see the salting, drying and refining of the ham and to discover its secrets.
Absolutely recommended the tasting: prosciutto, homemade bread and a glass of Malvasia!
Always regarded as the most valuable and tasty deli of Parmesan tradition, Culatello di Zibello appears in the Slow Food catalogue of Emilia-Romagna and is defined as the king of deli meats. Made from the thigh of a pig introduced into a bladder, it is only worked in 9 villages of the “Bassa Parmense” area and refined for at least 10 months in the humid cellars close to the banks of the Po River.
Tasting is mandatory!
The grape varieties of the Parma hills that accompany the dishes of traditional cuisine to perfection are the aromatic Malvasia di Candia, the Barbera, the Bonarda and, of course, the Lambrusco. Young and sparkling wines, combining lightness and cheerfulness. The tour of a wine cellar on the southern hills of the city lets them be tasted in association with typical local products, first of all the famous PDO (Parmigiano Reggiano, Prosciutto di Parma and Culatello di Zibello) that exalt their qualities.
Produced exclusively with fresh milk with no preservatives, it is the fruit of a thousand-year tradition. A tour of a cheese factory will let you discover Parmigiano Reggiano P.D.O., the creation, salting and spectacular refining of the wheels.
You cannot miss the final tasting. Our guides are A.P.R. ( Parmigiano Reggiano Certified Taster), thanks to their indications you will be able to appreciate the characteristics of the different maturing times and the use of the King of cheeses in cooking.