Highlights of the experience: " Historical family owned Parmigiano-Reggiano Cheese dairy with tasting, " Local family farm with black pigs and other animals, vegetables and fruit productions, " Museum of Culatello di Zibello, " “Po Forest” experience " Medieval aging cellars of Culatello di Zibello with tasting/lunch.
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Adult(12~99歲)
Child(4~11歲)
Infant(0~3歲)
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Itinerary This is a typical itinerary for this product
Stop At: Agricola Guareschi, Roccabianca, Province of Parma, Emilia-Romagna
Meeting on site with a local host and visit to an authentic cheese dairy of Parmigiano-Reggiano of the “Low Lands” of Parma. We have selected an historical producer that started the activity back in the middle of the 19th Century, one of the few of the Consortium that has the full production cycle : grass cows milk cheese. The farm where the dairy is located now is from the 18th century and hosts fields, cows and racing horses as well. Discover how "the King of all cheeses" is made in the same way since centuries ago like the Monks who invented it... You'll see first hand the "making of" it, the salt pools and the "wheel cathedrals", real walls of cheese up to 20.000 in the same place!..
Duration: 1 hour
Stop At: Antica Corte Pallavicina, Polesine Parmense, Province of Parma, Emilia-Romagna
11 :15 am: visit to a unique farm in Italy where you’ll be able to admire local fruit and vegetable cultivations, local black pigs, many other farm animals and the vineyard where local wines are made, to learn how the real farm to table concept works... To follow : welcoming to Antica Corte Pallavicina, a medieval court where you’ll admire the new Museum of Culatello di Zibello, to learn the history and making of this amazing product with instructive audio guides and the aging cellars dating back to the XII century, where the “king of the cured meats” Culatello di Zibello rests for years… People like Prince Charles of England and Prince Alberto of Monaco have discovered this “hidden secret” and felt in love with it... The prosecution of the museum will be open-air, along a new fascinating path called Po Forest where it will be possible to see, between other points of interest, the free range local black pigs… Tasting session/lunch at the end of the visit with a large selection of the production of the farm including : Culatello di Zibello, Salame Gentile, Strolghino di Culatello, lard and Cotto Spigaroli (cooked ham), Giardiniera (pickled vegetables), homemade focaccia, paired with 2 different wines: dry Lambrusco and Fortana del Taro. 02:00 - 02 :45 pm Return to Parma and end of the experience.
