Parma and
the Food Valley

Before Italian unification in 1861 the Duchy of Parma and Piacenza grew rich and strong thanks to a strategic position in the fertile Po plain. Nowaday the marvelous castles of the ruling noble families are scattered in the area offering perfect examples of medieval architecture.
The region is also renowned for a rich artistic heritage with masterpieces of maestros like Parmigianino and Coreggio conserved in the majestic Duomo di Parma and in the National Gallery. Giuseppe Verdi, Italian most acclaimed composer, was locally born and his operas still resonate at the magnificent Teatro Regio, one of the most important Opera houses in Europe.

Parmigiano Reggiano, the king of cheeses, is lovingly produced on these hills. Massive wheels resting in the store. Next door prestigious cured meats are seasoning as well: Parma Ham, Culatello di Zibello, Salame di Felino.
Food here is such a serious matter that every one of these delights has its own dedicated museum. The region is also renown for yummy pasta fresca with varieties such as tortelli, anolini and cappelletti to be devoured in family run trattorias.
A glass of Lambrusco, a refreshing and versatile red wine, fully enhance the flavours while a sip of Vin Santo di Vigoleno, a unique nectar produced in the area,  is the perfect conclusion to a bountiful feast.