For the most demanding foodies! An all-round short-break experience from the lowlands to the hills of Parma to learn about the 5 big milestones of the Emilian cuisine, all marked with Denomination of Protected Origin and known by the top-notch chefs around the world: Parmigiano-Reggiano, Prosciutto di Parma, Traditional Balsamic Vinegar, Culatello di Zibello and Vini dei Colli di Parma.

Day 1

Afternoon: Arrival in the lowlands of Parma and check-in at Antica Corte Pallavicina, a country-chic relais housed in the only castle of Italy able to survive the disastrous floods of the mighty river Po and boasting a long list of charming added values: a Michelin restaurant, an own farming estate with its outlet as well as a deli shop, a black pig breeding activity and therefore a glorious production & ageing of top-notch cured meats, a food museum, a small osteria for the most genuine farm-to-table tastings in full Italian style. The river flows nearby, the peacocks run free in the courtyard, life is slow-paced and tranquility prevails: it’s like going back in time, immersed in the true Emilian countryside.

To follow: Guided visit to the picturesque medieval cellars where Culatello di Zibello PDO, the King of all artisanal cured meats, rests for years before landing to the most renowned Michelin restaurants and the best deli shops of Europe.

Dinner: Farm-to-table dinner at the annexed Hosteria del Maiale.

Night: Overnight at the Relais.

Day 2

Breakfast: Rich farm to table breakfast with typical products such as fresh eggs, milk and jams served from 08:00 am.

09:15 am: Meet our guide in Parma and head on to visit an authentic producer of Parmigiano-Reggiano PDO: you’ll discover how the King of all cheeses has been literally made by hand in the same way since the Benedictine monks invented it 10 centuries ago! From the curdling into the typical copper heaters to the salting and the final ageing in the so-called wheel cathedrals, you will be a privileged witness of almost all the steps of production of this out-and-out food icon. Tasting at the end.

To follow: Picture-stop at the medieval fortified village of Torrechiara dominated by its romantic castle, one of the most spectacular Castles of the Duchy of Parma and Piacenza, dating back to 1448 DC and built by Sir Pier Maria Rossi for his lover Bianca Pellegrini.

11:45 am: Visit one of the family-run ham factories producing the mythical Prosciutto di Parma PDO: you will get to know why the best ham can only be made in the hills of Parma, where the marino wind blows from the Ligurian Sea through the so-called Food Valley of Italy. Tasting at the end.

01:15 pm: Full lunch at a wine maker’s in the hills of Parma to celebrate the perfect marriage between the local cuisine and the most typical PDO wines: Parmigiano, Prosciutto as well as other kind of local cold cuts, a typical stuffed pasta dish (tortelli di Parma), homemade cakes, all paired up with the best glasses of sparkling white Malvasia and red Rosso dei Colli!

02:30 pm: Head on the province of Reggio Emilia (guide on site).

03:00 pm: Guided visit & tasting at a family-run production of Traditional Balsamic Vinegar PDO.

04:15 pm: End of activities and head on to your next destination.