The Big Fives. A Food Safari in the Land of Flavours (1 night)

Inspiring Experiences




2 days – 1 night

N. attendees:

min 2 max 10 People


Wednesday to Sunday

For the most demanding foodies!
5 big milestones of the Emilian cuisine.
Parmigiano-Reggiano, Prosciutto di Parma, Traditional Balsamic Vinegar, Culatello di Zibello and Vini dei Colli di Parma.

  • Private licensed expert guide for Parmigiano, Prosciutto and lunchtime (English / other languages if available) + staff persons/owners for the private visits at the Balsamic Vinegar and the Culatello productions’
  • Guided visit & tasting at a Parmigiano-Reggiano dairy
  • Guided visit & tasting at a Prosciutto di Parma producer’s
  • Full typical lunch at a wine maker’s with dedicated food and wine pairing
  • Guided visit & tasting at a Traditional Balsamic Vinegar producer’s
  • Guided visit & tasting at an artisanal Culatello di Zibello producer’s
  • Farm-to-table dinner at Hosteria del Maiale (3 courses with wine included)
  • 1 night in DBL room run of the house at luxury B&B in the province of Parma
  • Everything not mentioned in inclusions

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.

Cancellation Policy:

  • No fee up to 8 days before the starting day;
  • From 7 days to 3 days before the tour starting date: 50% penalty;
  • 48 hours’ notice: 70% penalty;
  • 24 hours’ notice: 100% penalty.

Please Note:

Program: the described program may undergo minor changes in timings and schedule;
Pick-ups: If you choose the car+driver option the price is calculated considering a pick-up from your hotel town or immediate surroundings (max 15 Km). Pick-ups from other locations can be purchased with a surcharge to be agreed upon by email request;
Guide: the guide joins you on board only with the car+driver grade and always according to the Covid-regulations valid at the moment of booking. In case you choose the own-car grade, the guide drives his/her own and you just follow with yours (with our itinerary instructions as emergency measure)
It is not guaranteed to see the craftsmen at work at every production: being artisanal and not industrial products, the working cycle is not repeated every day at the same time (eg. Traditional Balsamic Vinegar, wine making, Prosciutto di Parma, Culatello)

Contact us for reservation

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