The Excellence of the Food Valley
We are in the western part of Emilia Romagna, where three streets that are nothing short of 'tasty' branch off: the Strada del Prosciutto e dei Vini dei Colli, the Strada del Fungo Porcino and the Strada del Culatello di Zibello, which allow you to taste products unique in the world. But the delicacies of our region do not end there: Felino salami, Parmigiano Reggiano and tortelli complete a rich gastronomic offer.
Prosciutto di Parma
An authentic masterpiece of sweetness, a good, healthy and genuine product, free of additives and preservatives, giving each slice an explosion of unique flavour. Every year, in September, in nearby Langhirano, the Prosciutto Festival allows you to get to know and taste this speciality of the region through stands along the streets of the historic town centre and guided visits to the local prosciutto producers.
Visit the Prosciutto di Parma Consortium website
Visit the Prosciutto Festival website
Visit the Strada del Prosciutto e dei Vini dei Colli website
Parmigiano Reggiano
A culinary masterpiece, a speciality of Italian origin, which is only produced in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua, as well as in the Caseificio del Castello di Tabiano for many years. It has a taste that's sweet, but at the same time salty, and then leaves a slightly acidic aftertaste on the palate. For anyone wishing to taste it, find out how it is produced and chat with the cheese-makers, there is the opportunity to take part in "Caseifici Aperti", the Consortium's initiative that allows you to visit the dairies.
Culatello di Zibello
It is the undisputed prince of cured meats. It is made from the noblest part of the thighs of Italian pigs and is a unique and unmistakable delicacy due to its shape, taste and intense aroma. The Spigaroli family deserves the credit of having created the Culatello and Masalén Museum, a space completely dedicated to the king of cured meats, a journey of discovery of the area, the black pig and culatello, which is open to anyone who wants to learn more about its history.
Visit the Culatello di Zibello Consortium website
Visit the Culatello and Masalén Museum website
Wines
What could be better than drinking a good glass of wine with friends? Our area offers a wide choice of red and white wines, still and sparkling, to accompany first courses, main courses and desserts. Lambrusco, Malvasia di Candia aromatica, Rosso Colli and Sauvignon Blanc are some of the Colli di Parma wines. However, the Colli Piacentini wines include Barbera, Bonarda, Gutturnio and Ortrugo. The ideal location for a tasting? Bacedasco, the land of wine, where the vineyards blend with the green of the hills and the blue of the sky.
Felino salami
It is the jewel of Felino, a salami with an enveloping, intense and aromatic taste. Its cylindrical and irregular shape, the external surface that's white in colour, tending to grey, the lean and homogeneous slice, the intense red colour make it a real delight, unmissable and absolutely worth trying, preferably in the company of a good glass of wine.
Emilian cuisine
Parma is famous all over the world for its cured meats, but other delicacies make its gastronomic offer unique. Anyone staying in the Food Valley area absolutely cannot give up the fried cake, the perfect accompaniment for local cured meats, anolini in broth or herb tortelli. Amongst the second courses, the horse pesto, which is a real must of Parma cuisine, is something you cannot miss.