HIGHLIGHTS:

Parmigiano-Reggiano cheese and Culatello di Zibello

Possibility to have a Michelin starred pasta hands-on cooking class

Rich tasting of cold cuts and wines of the farm 

 

City of departure: Parma (PR) - Full day

 

  • 9:00 am: meeting with the guide at this exclusive location and start your visit at an authentic cheese dairy of Parmigiano-Reggiano of the “Low Lands” of Parma; 
  • to follow: visit to a unique farm in Italy where you’ll be able to admire local fruit and vegetable cultivations, black pigs and much more.. 
  • finally: back to a medieval court where you’ll admire the aging cellars dating back to the XIII century where the “king of the cold cuts” Culatello di Zibello rests for years… People like Prince Charles of England and Prince Alberto of Monaco have discovered this “hidden secret”.. 
  • for lunch: rich tasting of all the production of cold cuts of the farm together with their wines;
  • early afternoon: end of services.


 

Type of tour: walking, slow-pace, exclusive location

Availability: Monday to Saturday.

Duration: 5 hrs.

Departure time9:00 am in Polesine Parmense (selfdrive option) OR 8:15 in Parma (car&driver option)

Meeting point: Polesine parmense (selfdrive option, 40 min from Parma) OR your hotel in Parma or Parma train station (car&driver option)

Cancellation policy: 

  • No fee up to 16 days before the tour starting day; 
  • From 15 days to 7 days before the tour starting day: 20% penalty;
  • From 6 days to 3 days before the tour starting date: 40% penalty;
  • 48 hours' notice: 60% penalty;
  • 24 hours' notice: 100% penalty.




 

 

Inclusions: 

  • guided visit to: Parmigiano-Reggiano cheese dairy
  • local farm and aging cellars of Culatello di Zibello
  • lunch/tasting session (drinks included)

Exclusions: 

  • hands-on cooking class (+ € 140,00 per person) - to be booked separately by email
  • everything not mentioned in the inclusions

Additional info:

  • possibility to participate to a unique hands-on cooking class in a Michelin starred kitchen learning the secrets of the local pasta like Anolini, Tortelli, Ravioli, Tagliolini, Tagliatelle, Stringoni and Pasta Rasa
  • once on site, on rare occasions, other few participants might join the tour


 


 

For different n° of participants, groups or more details: fill the form

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