Traditions in the “Parma land”
Visits and Lunch | Duration: Approximately half a day
The Culatello di Zibello is the local heritage of this land that stretches along the majestic river Po.
This delicious cured meat is produced between October and February, when these lands are covered by a thick layer of mist, deemed to be quintessential for the proper aging of the product.
In an medieval court dating back to the 12th century we will have the chance to visit the rooms where the Culatello was left to age, discover the production of this delicate cured meat and meet the typical pigs belonging to the “Nera Parmigiana” breed on a farm.
We will also discover the organic vegetables that are cultivated on the land and visit the dairy farm to find out how Parmigiano Reggiano is made.
Meeting point
- Meeting point at Polesine Parmense (Pr)
Visit and Activities
- Visit to an authentic Parmigiano Reggiano dairy farm
- Visit to the old farmstead
- Visit to the rooms where the Culatello was once produced + contemporary production process
- Lunch with abundant tasting of local cured meats and local wines
End activity
Additional information
| Destination | Emilia Romagna |
|---|---|
| Duration | About 4/5 h. |
| Difficulty | Easy |
| Groups | Individual | Individual Min. 2 pax |
Traditions in the “Parma land”
Visits and Lunch | Duration: Approximately half a day
.
Bordered by the river Po, the Bassa Parmense is a quintessentially agricultural land. The food production, whose art has been passed down for generations, contains the history of this spectacular land, the traditions of its people and the features of its particular climate. In this area we will discover some great products belonging to our culinary traditions. We will meet the “Nera Parmigiana” pigs, discover their feeding and their pastures. We will see local cows, other farm animals, vegetable gardens and orchards. Moreover, we will finally witness the producion of Culatello and Parmigiano Reggiano. Lunch will be served in an old courtyard, where we will indulge in local delicacies such as cured meats served with bread baked in a wood oven and an excellent selection of local wines.
What’s in the tour:
Visit to the dairy farm + farmstead + visit to the Culatello production process+lunch with typical cured meats
(visit lasts about 4 hours)
| STARTING POINT/ARRIVAL | Polesine Parmense PR | ||||
| SCHEDULE OF ACTIVITIES | 9.15 | ||||
| INCLUDED |
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| NON INCLUDED |
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