2 May 2019
If you cannot spare the time for our five-day Parma tour, consider this wonderful three-day getaway, which still features gastronomic icons, hands-on cookery classes and a host of top quality restaurant meals.
Join us during the charming Italian ‘primavera’ (spring) to sample some of the very finest Parmigiano-Reggiano cheese and Parma ham, cook your own dinner under the tuition of talented local chefs, sample delicious wines at Monte delle Vigne, and dine out at renowned venues such as Trattoria le Valli, Bistro Piazza Garibaldi and La Greppia, which all serve up sublime specialities of this glorious region.
- Meals - as per the itinerary
- Expert guide
- Local transport
- All tastings in the itinerary
- Cookery class
Rosetta Ferrari was born in London to an Italian family. She has lived in Italy for many years and speaks Italian. She has a great interest in food and culture and is a member of the exclusive Italian Society of Cheese Tasters!
2 May 2019: Itinerary
Fly to Milan with British Airways, arriving in the early afternoon. Upon arrival, we check in at the comfortable and characterful Hotel Stendhal, which is located in the historic centre of Parma. In the hills outside of the city is the charming guesthouse Commanderia del Gusto, where we have arranged a pasta cookery class. Create your perfect pasta dish under the tutelage of local chefs.
Meals include: Dinner
Hotel: Mercure Hotel Stendhal
The slow-maturing, granular cheese Parmigiano-Reggiano is produced exclusively in Parma, Reggio-Emilia, Modena and parts of Mantua and Bologna provinces between the Po and Reno rivers. We visit Montecoppe, one of the iconic dairies, to watch ‘Parmesan’ being made and taste from a selection of variously aged wheels.
Then we make a private visit to Giuberti, a family-run Parma ham maker. Parma has been renowned for its air-dried prosciutto since the Roman times – its micro-climate is particularly conducive to ham production. As such, in common with many other of Italy’s great foodstuffs, Prosciutto di Parma is protected and strictly limited to a particular area of production. The curing process, at least 12 months in duration, takes immense patience and skill (salt and air are the only additives) but the reward is truly special – sweet, tender meat with echoes of chestnuts and the sea borne on fragrant breezes. Naturally, we taste it for ourselves.
Lunch is provided at Trattoria le Valli in nearby Collecchio – sublime charcuterie plates and pasta cooking at its best. Some great wines are produced in the nearby hills and, in the afternoon, we head to Monte delle Vigne for a winery visit and tasting. Yet another gastronomic highlight awaits this evening – La Greppia, an old-fashioned restaurant (in the best possible way) serves up local favourites at a quality high even by Parma’s exalted standards.
Meals include: Breakfast, Lunch, Dinner
Hotel: Mercure Hotel Stendhal
Even on this short break, you’ll appreciate a few hours to make your own discoveries in this beautiful city, wandering the delis, exploring the shops, squares, churches, cafés and bars. After a morning at leisure, we gather for lunch at Bistro Piazza Garibaldi, a delightful restaurant overlooking a historic square dishing up a highlight reel of Parma cuisine. After a leisurely lunch we transfer to Milan for our flight home.
Meals include: Breakfast, Lunch
2 May 2019: Additional Info
2 May 2019: Accommodation
Located in Parma’s historical centre opposite the Palazzo della Pilotta, the 4-star Hotel Stendhal is just 650 yards from Parma Train Station. It serves a generous breakfast buffet complete with products from Emilia Romagna. WiFi is free.
Rooms are elegantly decorated and feature antique furnishings and a TV with cable and satellite channels.
The Stendhal is 450 yards from Parma Cathedral. Parma Airport can be reached by car in around 10 minutes.