Slow-paced short-break vacation along the Po riverbanks in the province of Parma

Discover where Culatello di Zibello PDO is produced

Cooking class: learn how to make a pasta dish!

Duration: 3 days
Departures from: Parma
Experience performed in: Polesine Parmense

AVAILABLE: Monday to Friday

 WHERE: Parma Lowlands (40 km north of Parma)


DURATION: 3 days – 2 nights 

TYPE OF TOUR: Private, country-chic, slow-pace, niche, gourmet, educational, top-notch 


MEETING: Directly at the Relais (if self-drive) / Your hotel (if car+driver requested) 


For all those of you who definitely need a slow-paced short-break vacation in one of Italy’s most authentic and food-honoring regions in the name of the King of cured meats – Culatello, a fully artisanal cold cut obtained from the best nourished pigs from the area and still made with the ancient butchers’ techniques in just 9 villages along the Po riverbanks in the province of Parma. And you’ll even be able to make a pasta dish!


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: Welcome dinner at the Michelin-starred restaurant of the Relais (wine pairing as a supplement).

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.

  10:30 am: Enjoy a truly educational cooking class focused on the Italian pasta making tradition: anolini, ravioli, tagliolini, tagliatelle, stringoni and pasta rasa will have no more secrets for you!

  Lunch: Delight your palate (and your self-esteem!) with what you’ll have prepared during the class for the best-deserved full lunch ever in typical Emilian style, wines included.

  Afternoon: Free afternoon to enjoy a bicycle ride along the riverbanks or extra guided food tours in the Food Valley.

  Dinner: Dinner on own.

  Night: Overnight at the relais.


 Day 3

  Morning: Breakfast, checkout and head on to your next destination.


  • 2 nights in DBL room at luxury Relais in run of the house, b&b treatment
  • Guided visit to the Culatello cellars
  • 1 Welcome dinner at the resident Michelin-starred restaurant (wine excluded)
  • 1 Cooking class with lunch
  • Bike rental (depending on availability)
  • Welcome drink at the Fidenza Village Luxury Outlet + VIP Card for an extra 10% discount and hands-free shopping service
  • Farm-to-table 3-course dinner at Hosteria del Maiale


  • Everything not mentioned in inclusions

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;
  • Our drivers are NOT driver-guides, since this kind of professional profile is forbidden by the Italian law.
  • 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 (e.g. Traditional Balsamic Vinegar, wine making, Prosciutto di Parma, Culatello).

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