Taylor-made tours http://www.officineturistiche.it/en Walk on The Wine Side Fri, 29 Nov 2019 00:25:42 +0000 en-US hourly 1 https://wordpress.org/?v=5.1 http://www.officineturistiche.it/wp-content/uploads/2017/05/cropped-New-LOGO-6-maggio-03-32x32.png Taylor-made tours http://www.officineturistiche.it/en 32 32 Taylor-made tours http://www.officineturistiche.it/en/taylor-made-tours/ Mon, 20 May 2019 14:40:00 +0000 http://www.officineturistiche.it/?p=7427 Art and wine&food travel in Italy

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Art and wine&food travel in Italy

Pasta a mano

Art and wine&food travel in Italy

At Officine Turistiche we  plan group travel experiences trips, corporate travels, team building  and Customised Tour. We combine the art and cultural Italian heritage with the knowledge of the wine&food traditions. Travelling with us means tasting the best products of the Italian tradition directly at the winemakers’ and producers’ houses, while listening to their stories. Food and wine tours, winery visits, cooking classes, food shopping, wine tasting, hiking in the vineyards, cycling tours, visits to cities of art and much more, this is Officine Turistiche. We carefully plan a one-day trip full of real Italian taste, a weekend in the world of food and wine connoisseurship or a longer journey across the Italian culture and its food and wine traditions. We can customise trips for your guests and we are able to satisfy every request

olive

  • Discover the hidden vineyards in Venice Click here
  • Walk and taste around Como Lake Click here
  • Prosecco experience Click here
  • Meet the Franciacorta wines – on request
  • A dinner in Siena’s Contrada – on request
  • Barolo tasting and hunting truffle Click here
  • A hike in a vineyard Click here
  • A Bike Tour Click here
  • Cooking Pesto ligure Click here
  • Cooking class Click here
  • Milan guided Urban Tour # 1:Skyscrapers and tasting at Odilla Chocolat Click here
  • Milan guided Urban Tour # 2 : Roman Milan and tasting at EnotecaWine Click here
  • Milan guided Urban Tour # 3 : Liberty style and tasting at EnotecaWine Click here
  • Milan guided Urban Tour # 4 : Central Station and Tasting at “Enoluogo” Click here

We organize : guided visit, urban tour in Milan, shopping tour, e-bike tour, ice cream lab, cooking class, wine tasting, wine&cheese pairing, blind tasting, hiking, walks in the vineyards , bakery and pastry courses, cake design and……more

With our guides you could discover the most beautiful Italian art heritage cities.

Trust our experience to give you a gourmet day, a food and wine weekend or a few days to discover Italian culture and its best culinary and enological traditions

…what do you want to do today?

 

Please contact us or check on our Bespoke Tour page

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Officine Turistiche

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(Italiano) La ciclabile dei sogni: Garda by Bike http://www.officineturistiche.it/en/la-ciclabile-dei-sogni/ Wed, 18 Jul 2018 11:33:08 +0000 http://www.officineturistiche.it/?p=6478 Dotted with vineyards lying along its clay and silicon terraces, this is Valtellina, an alpine valley in Lombardy

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(Italiano) Gli Infernot in Monferrato http://www.officineturistiche.it/en/infernot/ Sat, 27 Jan 2018 09:35:06 +0000 http://www.officineturistiche.it/?p=5894 Dotted with vineyards lying along its clay and silicon terraces, this is Valtellina, an alpine valley in Lombardy

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Valtellina and Winemaking in the mountains http://www.officineturistiche.it/en/la-valtellina-e-la-viticoltura-di-montagna/ Fri, 23 Jun 2017 09:43:05 +0000 http://www.officineturistiche.it/?p=5102 Dotted with vineyards lying along its clay and silicon terraces, this is Valtellina, an alpine valley in Lombardy

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La Valtellina

Dotted with vineyards lying along its clay and silicon terraces, this is Valtellina, an alpine valley in Lombardy where the task of winemaking is difficult and demanding. Here vineyards are only cultivated along steep slopes, clinging to the rocks and supported by small walls, at an height of about 1000 metres, in a challenging environment for the local vine growers. A unique terroir, a profoundly diverse land in its geological, morphological and environmental features. 2500 kilometres of terracing where grapes are still manually carried on the back although in recent times a new system using a small railway has slightly relieved the hardships of this job.


Winemaking in the mountains

Viticoltura eroica in Valtellina

In this region the Nebbiolo “delle Alpi” is grown and it is locally known as Chiavennasca. However, in the area there are other local vines such as Rossola, Pignola valtellinese and Prugnola. A south-facing area that, due to its exposure to modest rainfall evenly distributed throughout the year, is particularly suited for viticulture. Its exposure in fact allows the formation of favourable local microclimates. The Rhaetian Alps, moreover, protect the valley from the cold northerly winds and the Bergamo Alps with Mount Adamello block any strong southerly wind. The breva, a light breeze from Lake Como gently blows upon these hills from late spring into summer, bringing a light wind that dries up plants and soil and favours pollination. Winemaking in Valtellina dates back to very ancient times. The largest expansion of vineyards occurred in the 19th century with more than 6000 hectares, most of them producing Nebbiolo. Nowadays during the harvests in Valtellina the grapes are carried with the help of “portini”, particular baskets that are placed on tractors and then sent to the winery after going up and down along steep paths and ladders that connect the cultivated terraces.


Wines in Valtellina

I Vini della Valtellina

  • DOCG: Valtellina Superiore e Sforzato “sfursat” di Valtellina;
  • 1 DOCRosso di Valtellina;
  • 1 IGT: Terrazze Retiche di Sondrio

When it comes to DOCG VALTELLINA SUPERIORE we must stress the differences of the wines produced in 4 different sub-areas. Following the vineyards path from the west to the east we find the elegant Sassella, the smoother Grumello, the more structured Inferno and finally the Valgella, the least complex of all. These wines perfectly match every local dish such as pizzoccheri, polenta with bitto, stews, game and aged cheeses.


The Terraces walkway

Via dei Terrazzamenti

The terraces path is an area on the Rhaetic slopes in the mid/lower Valtellina with a cycle and foot path. It’s a quintessentially Valtellinese agricultural landscape, with vineyards dotting the terraces but also ancient buildings, reminding us of the great past of this area. Vineyards are usually south facing and cultivated by terracing the steep slopes with dry stone that helps increase the heat from the sun. Vineyard terraces here are extremely important for their geographical, agricultural and historical values.

Come and find out the activities by Officine Turistiche in this area

Historical Bitto and Rebels of the Alps
On the program is a visit to the Bitto center of Gerola, hiking to the mountain pastures to meet the Rebelscalèc and casère, an overnight in a refuge, the opportunity of tasting Bitto, other cheeses from the Alps and local traditional dishes. Officine Turistiche lets you discover where and how this cheese origins. You can learn about its thousand-year old history directly from the people who produce it through a hike in the marvelous Val Gerola.

Read more, click here


Midway, between the high and low valley, 1050 meters high, in the heart of Gerola Alta, we find the Historical Bitto Center where the best rounds age in the casèra up to 10 years. The historical cheese fom the Bitto Valleys is produced exclusively during summer pasture months. Officine Turistiche offers you the possibility of getting to know this cheese of thousand-year old origins by visiting the museum, the aging cellars stacked with rounds, participating to a vertical Bitto tasting and savoring a lunch based on local traditions.
Read more, click here
La storia di Mamete Prevostini ci racconta di un’ascesa qualitativa costante che ha portato la famiglia, da essere semplici produttori di poche bottiglie servite nel ristorante di famiglia di Mese, a conquistare fama e popolarità grazie all’acquisto delle migliori vigne e a radicali investimenti nella nuova cantina ecosostenibile. La storia dei vini Prevostini, vini di Valtellina, ha inizio infatti nel Crotto, dove il nonno Mamete Prevostini cominciò la produzione di vino da uve locali servendolo poi ai clienti del ristorante di famiglia. Con questa attività potrete conoscere il Nebbiolo delle Alpi e la Valtellina con il suo terroir unico al mondo visitando i terrazzamenti circondati dallo splendido scenario montano. Officine Turistiche vi porta a conoscere la Cantina storica Mamete Prevostini e a degustare 4 vini in abbinamento ad un pranzo basato sulle tradizioni locali.
Scopri di più, clicca qui

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Officine Turistiche at Villa Favorita 2017 http://www.officineturistiche.it/en/officine-turistiche-villa-favorita-2017/ Thu, 23 Mar 2017 07:34:08 +0000 http://www.officineturistiche.it/?p=4493 Officine Turistiche at Villa Favorita 2017

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Officine Turistiche at Villa Favorita 2017
From Saturday 8th to Monday 10 April Officine Turistiche will be at Villa Favorita natural wine tasting, the year’s most important event organised by VinNatur. We are looking forward to meeting you and to introducing you to the latest offers regarding food and wine tourism. Villa Favorita 2017 is an unmissable opportunity for you to get to know us, have a chat with us and drink a lovely glass of wine together. During this event you’ll be able to get rewarded with a discount voucher to be redeemed on our website officineturistiche.it .
 
Come and meet us, we’ll be waiting for you at table 88.

Info:

Villa Favorita is located in Via Della Favorita, Monticello di Fara, Sarego (Vicenza)

Train: If you are coming by train, the nearest station is Montebello, 3 km from Villa Favorita. Starting at 10.40 am there is a shuttle bus service from the station to Villa Favorita, leaving the station at every train arrival. The evening returns to the station start at 5 pm.

Car: Villa Favorita can be reached by car from the A4 motorway. Take the exit towards Montebello Vicentino and follow the signs to Vicenza. After approximately one kilometre, follow the signs on the right to Sarego/Monticello. After 350 metres the villa will be on your left.

Air: The nearest airports are Verona, Treviso and Venice.

Price: € 25/day – tickets can only be purchased at the entrance of the villa. An event guide and a glass of wine are included.

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Alessandro Maule, natural wine and wine tourism http://www.officineturistiche.it/en/alessandro-maule-il-vino-naturale-e-l-enoturismo-in-italia/ Mon, 06 Mar 2017 15:32:38 +0000 http://www.officineturistiche.it/?p=4157 Officine Turistiche | Alessandro Maule, natural wine and wine tourism

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Alessandro Maule, natural wine and wine tourism

Alessandro Maule is a counsellor for VinNatur. Along with his family he owns and runs La Biancara farmstead. From Saturday 8th to monday 10th April Officine Turistiche will be at Villa Favorita natural wine tasting, the year’s most important event organised by Alessandro’s organisation. Just one month prior to the event we ‘ve met him, to ask him a few questions about Natural Wine and Wine tourism.

  • OT: Although natural winemaking is not thoroughly regulated in Italy, what does the expression Natural Wine stand for, in your opinion?
  • Alessandro: It is most certainly a wine produced in a natural way both in the vineyards and in the winery, with no chemicals at all. *

  • OTFrom the 8th to 10th April a new edition of the usual wine tasting occurrence will be held at Villa Favorita, Why is this event so important?
  • Alessandro: For 14 years this happening has been the best way to get to know natural wines along with its producers, connoisseurs, importers and restaurateurs.

  • OT: At Officine Turistiche we believe that wine tourism is an effective way to discover our country’s territory, history and culture through the products and the people. What do you think about wine tourism?
  • AlessandroI believe it’s the best way to understand where the wines we enjoy drinking are created. In my free time I’m a bit of a wine tourist too, as I always try and visit other vineyards and wineries to learn something new.

  • OTDo you find any analogy between your philosophy and our spirit at Officine Turistiche, which is that of a tourism made of hikes, bike tours and low-environmental-impact mobility?
  • Alessandro: We do the same when it comes to winemaking. We try to get great results by respecting the environment.

  • OTWhat do you like about tourists who come visit your facilities?
  • Alessandro: I like people who have no prejudices. Although they are not experts, they ask stimulating and constructive questions.

  • OT: Is there anything at all that bothers you about visitors?
  • Alessandro: To be fair, the only thing that annoys me is when people do not stick to timetables.

*“I accept and defend what is given to my by the Earth, without the need to correct, add or remove anything just to have something more. I’ve always been deeply convinced of the utmost importance of my land and my vineyard. A great land and vineyard do not need chemicals. The production of good natural wines is extremely satisfactory and lets you look the consumer in the eye, knowing that you’re offering him good, honest wine. For many years I did struggle to meet someone who could understand the meaning of natural wine.” – Angiolino Maule

Cover photo by Emma Bentley at Emmabentleyvino

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Officine Turistiche | Food and wine tourism and direct selling http://www.officineturistiche.it/en/officine-turistiche-il-turismo-enogastronomico-e-la-vendita-diretta/ Sun, 19 Feb 2017 11:56:28 +0000 http://www.officineturistiche.it/?p=4611 Officine Turistiche | Food and wine tourism and direct selling

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How food and wine tourism can lead to direct selling and customer loyalty

Direct selling and customer loyalty:

Food and wine tourism, also dubbed oenotourism, is definitely on the rise in Italy. In the past five years the number of Italians who buy directly from producers has trebled, farmer markets have seen a whopping record of 15 million customers in 2015.

Direct selling is responsible for more than 74% of the revenue for wineries producing less than 2500 wine boxes a year, and 68% for wineries reaching the threshold of 5000 boxes a year. This percentage is lower (24%) – yet quite significant – for bigger wineries, producing up to 250.000 wine boxes a year.

Food and wine tourism is an important chance to advertise a brand and to gain customers’ loyalty. Those who visit the production site tend to keep buying the product and share the experience with friends and relatives.

Focus on tastings in winery:

… it’s clear, therefore, that winemakers in Italy – not only those associated with Città del Vino – consider food and wine tourism to be a great opportunity to advertise their production.

The 2014 visits declared by the 80 companies in the sample amounted to 103,824: consequently, visitors on a national scale amount to approximately 10,382,400 people. Visits in the first half of 2015 declared by the 80 companies in the sample amounted to 68,548: consequently, the arrivals of the first half of 2015 estimated at national level should amount to a total of 6,854,800, while visitors of the whole year 2015 are estimated at a total of 13,709,600.

Arrivi in cantina e vendita diretta

The companies’ turnover deriving from the visitors declared by the 80 companies in the sample amounts to a total of 2,145,312 euros: consequently, the 2014 company turnover from arrivals on a national estimate amounts to a total of 214,531,200 euros. The companies’ turnover for the first half of 2015 deriving from the arrivals to the production sites declared by the 80 companies in the sample amounts to a total of 1,122,942 euros: consequently, the company’s turnover for the first half of 2015 resulting from arrivals on a national estimate should total a total of 121,294. 200 euros, while the companies’ turnover for the entire 2015 deriving from arrivals nationwide should amount to 242,588,400.

fatturato da enoturismo

Among the diverse food and wine activities such as:

  • visits to the vineyard
  • visits to the winery
  • visitors who took part in harvests
  • visitors who took part in events at the winery
  • visitors who had food
  • visitors who stayed overnight
  • bottles bought directly from the winery

the most important is definitely the direct sale of bottles at the winery, making up to 70% of most companies’ turnover in 2014.

85% of wine tourists buy directly from the producer.

(Source: Città del Vino)


Officine Turistiche is a new online platform where people can get acquainted with the best food and wine enterprises in Italy. A place where you can find activities linked to the appreciation of regional products, such as food and wine tastings, visits to producers, show cooking, cooking classes and same-day trips or longer visits.

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Winery visits and wine tastings http://www.officineturistiche.it/en/visite-cantina-degustazioni-vino/ Thu, 02 Feb 2017 12:27:29 +0000 http://www.officineturistiche.it/?p=4713 Officine Turistiche | Winery visits and wine tastings

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Winery visits and wine tastings

A visit to a winery is every wine lover’s favourite experience in order to witness the production, learn the company’s philosophy and attend a wine tasting. A guided tour in a winery is a brand new way to get to know the real Italian wine world, to listen to the producer and taste excellent wine. Winery visits will tickle many senses, not only being a pleasure for the palate but also for the memory. It is alleged that what is learnt in the winery influences not only our memory but all our senses.

Find out more about our activities

Visita in cantina con degustazione vino


Brief sommelier tips for winery visits and wine tastings

Although there is no need to be an expert sommelier to visit a winery and take part in a wine tasting,, there are still some basic rules that should be followed:

  • The morning is the best time of the day for a proper tasting. In the morning our ability to recognise perfumes and tastes is stronger.
  • Before the tasting people should avoid coffee, spicy food, strong toothpastes and bitter fruits.
  • Strong perfumes shouldn’t be worn as they may interfere with the wine aroma
  • Smoking is strictly prohibited
  • When tasting different wines, it’s a good habit to rinse the mouth with water

A wine tasting is an experience that tickles all the senses: sight, taste and smell are all fundamental to rate wine, its aromas, taste and consistency.

Visual analysis: is the wine in my glass clear, hazy, transparent or brilliant? Is it greenish, straw-coloured, golden, amber, pinkish, purple red, ruby, garnet or orangy? Colour indicates several aspects of the wine: how young it is, whether it was kept in steel or wooden barrels, if it’s a late harvest or an evolved wine.

Consistency: Glycerine, alcohols, polyalcohols and other substances determine the consistency of wine. By moving the glass we can see if the wine is fluid, more or less consistent or viscous. Whites are usually not very consistent whereas reds such as Passito are considered to be viscous.

Olfactory analysis: This analysis highlights the perks and flaws of our wine. The scents of wine are divided into: primary, referring to the variety of grapes (flowers, fresh fruits, herbs, aromatic herbs, minerals etc), secondary which derive from fermentation and tertiary which are given by the aging process in barrels or in Barrique (jams, spices, etc). We all have different nasal perceptions, try and compare your experience with others…

Taste and tactile sensations: When tasted wine can be sweet, bitter, slightly savoury and salty. Tactile sensations determine its softness and hardness. Softness is usually given by sugars, alcohols and polyalcohols whereas hardness is normally caused by acids, tannins and minerals. When we say that a wine is soft, we’re not actually talking about its taste, we’re referring to a tactile sensation. How’s the wine I’m tasting?

Structure: This term refers both to the olfactory feeling and the taste. Individual feelings are influenced and often mutually reinforced or softened.

After all this, what remains to be mentioned is the most important part of a visit to a winery and a proper wine tasting. It’s a unique experience that introduces us to the history and culture of our country through its excellent products, the producers and the environment in which these products are born.

We fondly believe that food and wine tourism is the best way to discover our territory and its history and culture by getting acquainted with products, producers and places where producers work.

Find out more about our activities

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Officine Turistiche | Who we are and what we do http://www.officineturistiche.it/en/officine-turistiche-chi-siamo-e-cosa-facciamo-itinerari-enogastronomici/ Thu, 19 Jan 2017 13:52:26 +0000 http://www.officineturistiche.it/?p=4632 Officine Turistiche | Food and wine itineraries, company services and bespoke travel solutions

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Officine Turistiche |  Food and wine itineraries, company services and bespoke travel solutions

Our idea:

At Officine Turistiche we believe that the best way to discover our Country is to sample its traditional products, meet the producers and get acquainted with the places where these producers work. Food and wine itineraries, wine cooperatives, cooking classes, tastings, hikes in the vineyards, bicycle itineraries and visits to historical cities. Tailor-made travel solutions for people who believe that city sightseeing is just not enough.

Officine Turistiche is a new online platform, available both in Italian and English, where several activities related to food and wine tourism are offered. A website where to quickly find and book travel solutions that are deeply linked with the appreciation and promotion of typical Italian products. Some of our offers include visits to wine cooperatives and wineries, wine tastings, cooking classes, weekends in Italy, holidays and events in the food and wine sector.

At Officine Turistiche we plan bespoke travel solutions for both corporate travellers and groups of friends.

We fondly believe that food and wine tourism is the best way to discover our territory and its history and culture by getting acquainted with products, producers and places where producers work.

Find out more about our activities


Our offers in detail:


Activities:

On OfficineTuristiche.it you will find several activities such as food and wine itineraries, visits to wine cooperatives, cooking classes, tastings, hikes in the vineyards, bicycle itineraries and visits to historical cities. Our activities can be easily booked online, providing that they are marked as available on the calendar displayed on every page. Purchases can be made either with PayPal or via bank transfer. We have carefully selected the partners that best represent the Italian territory and the excellence in traditional wine and food products. At Officine Turistiche we have strict quality guidelines in order to guarantee that our selected partners comply with the highest standards. Along with our experts we assess new providers and we accept to work with them if the conditions of authenticity, originality and quality are met, also according to reviews made by qualified advisors.

Bespoke travel experiences:

At Officine Turistiche we also plan corporate travels, team building trips and group travel experiences. A cycling tour in the vineyards, a nice dinner in a Contrada in Siena, a walk amongst the Alpine pastures to discover the Bitto Storico, a stroll in the hidden Venetian vineyards or a cooking course with friends are just a few clicks away. By sending an online request, Officine Turistiche will carefully plan a one-day trip full of real Italian taste, a weekend in the world of food and wine connoisseurship or a longer journey across the Italian culture and its food and wine tradition.

Services:

Our team is strengthened by professionals who work in the field of communication and image and video making, therefore they’re extremely qualified to satisfy any request for portraits, photographs, still life, corporate videos, videos shot from drones, graphics, logo creations, brochures, websites, functional e-commerce sites and Social media. With our services we can help create bespoke travel solutions in the food and wine industry.


Team:

Guido Clerici | Photographer since 1990, belongs to the Ordine dei Giornalisti (Italy’s Order of Journalists) since 2004. He has published covers, articles and advertisements on major Italian and international magazines (GQ Italy, GQ Germany, GQ Russia, GQ Spain, AD Russia, Traveller Russia, Max, Abitare, Interni), portraying national and international celebrities such as John Malkovich, Casey Stoner, Chef Cracco, Vico Magistretti, Winton Marsalis, Pistorius and many others. He works with companies and architecture and design studios making pictures for brochures, catalogues, and websites. He has been represented by Grazia Neri, Italy’s main photographic agency, and Agenzia LUZphoto of Milan. Beside photography, he works in the food-and-wine and tourism field. Between 2010 and 2012 he earns a Travel Agency Technical Director title, a Sommelier diploma with AIS and a Cheese Taster title with ONAF. Through Officine Turistiche, a website offering environmentally friendly wine-and-food itineraries, he also offers photo shooting, websites design, and event management.

Alberto Gattini | Born in Milan and since from a young age manifested his great interest towards travel through his trips to new countries in Europe and around the world. After graduating in photography from the CFP Bauer Institute in Milan, he turned his passion into work and collaborated with the most renowned Milanese fashion, portrait and architecture photographers. In 1994 marked the beginning of a long journey that led him to explore different countries, cultures and culinary traditions. His love for discovery and the curiosity to explore new realities pushed him to work on cruise ships and to spend a year in the Dominican Republic, before moving to Ibiza, Spain, where he began to collaborate with the best travel companies of the island. After a short period spent in Zurich, the longing to his roots, to the traditions and culture of his home country brought him back to Italy, where he started managing hotel facilities, thanks to his earlier experience in tourism. Later he commited his time to a re-launch of a historic hotel facility in one of the most exclusive Italian beach resorts. Thanks to his professionalism he managed to get into contact with many important people in the food and wine industry and he began to appreciate and love the quality and the flavours of the field. The desire to move outdoors and the respect for the environment, together with the rediscovery of the country and its countless wine and culinary traditions came all together in Officine Turistiche as the perfect opportunity to unite travel, culture, art, wine and food.

Find out more about our activities


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Parma Ham http://www.officineturistiche.it/en/parma-ham/ http://www.officineturistiche.it/en/parma-ham/#respond Mon, 09 Jan 2017 20:58:30 +0000 http://www.officineturistiche.it/?p=3660 (Italiano) Il Prosciutto di Parma

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History

Prosciutto di Parma owes its fame to a history which goes back to antiquity, all the way back to the ancient Romans. At the time Parma was famous, as Varrone says, for the large herds of pigs raised by its inhabitants who were skilled salt ham producers. In the II century B.C. in his De Agricoltura, Catone already describes the hem producing techniques which have substantially remained the same to this day. If we take a look down the centuries, we see that also Publio, Strabone, Oratio, Plauto and Giovenale spoke of Prosciutto and the making of Prosciutto. Its name has Latin origins too: Prosciutto derives from Perex Suctum meaning dried out.

 Culinary references to prosciutto are many through centuries. However Guglielmo Du Tillot, Filippo Borbone’s prime minister, is the one who planned and had made the first two pork slaughterhouses of Parma, increasing and systematizing the local cured meat industry.

 The geological formation of the area around Parma has certainly contributed to the development of the industry as well thanks to the presence of salty springs such as renown Salsomaggiore. The first phase of production which was entirely artisanal has today developed into an industrialized process, offering better hygiene while maintaining the original characteristics of the product.

Parma Ham


Characteristics

Prosciutto di Parma is an entirely natural product. Its only ingredients are pork meat and salt and its only secrets are the Salting Masters’ skills, the sweet scented hills around Parma and long,  patient aging.

No chemicals, smoking or preserving agents of any kind are employed in its production.

The producers association carefully guards the observation of the standard of identity to guarantee a wholly natural product, made according to tradition. The association’s signature—the ducal crown with five points—is a true quality brand.

Prosciutto di Parma is a pleasure for connoisseurs: the antique handling techniques and the slow aging process in special environments allow the development of a refined bouquet of flavors, complete of its famous sweet nuances. At hand is a pleasure to be discovered with care and time.

 


Producing Areas

Producing area

The spot is not too far to the north, close to the Po, where humidity wraps around all things. The land where Posciutto di Parma comes from borders to the east and to the west with two rivers, respectively Enza and Stirone. To the south it borders with the Apennine and to the north five kilometers from the Via Emila, in areas not above 900 AMSL.

Thi area enjoys a unique microclimate. The air coming from the Versilia sea is sweetened by sweeping through olive trees and firs in the Magra Valley. Then it lets off its moisture and picks up chestnut scents at the foot of the Apennine. Finally it dries the hams casting on the Prosciutto di Parma its unique sweet nuances.

 

 

Processing and Ingredients

The Ham is part number 6

Pork

Let’s go by degrees. Let’s talk about meat. For Prosciutto di Parma DOP the meat must come from national adult heavy animals, born and raised in ten regions from north and center Italy. They must be exclusively Large White Landrance and Duroc. The thigh whole must be processed, inclusive of the bone. The trimming is just enough to eliminate the rind and the excessive fat. Through trimming the thigh loses about 24% of its original weight.

Sea Salt

After trimming there comes salting. As far as Prosciutto di Parma Dop is concerned sea salt is used in two different ways: for the rind the salt is used humid while for the lean parts, dry. Through the salting process the thigh loses some more weight (about 4%), giving away some of its moisture while absorbing the salt slowly.

Parma Ham- salting

Lard

In the Prosciutto di Parma standard of identity, processing must include larding. The thigh muscle exposed to air must be entirely covered by lard. The lard used for covering this area is actually a mixture of ground pork lard, salt, ground pepper and some times rice flour. Italian law does not consider lard as an ingredient.

Aging and branding

Pork thighs treated and massaged with salt dosed according to weight are then washed, dried and put to age in special locations for a minimum of 10-12 months.

 

Parma Ham- Branding

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