FOOD MATTERS

Savour the unparalleled delights of the Po Valley on a hands-on cooking class. Food fans will soon realise how the region gained such a terrific reputation for its sumptuous delicacies. The fertile soil, irrigated by the River Po, and a unique micro-climate characterized by cold, damp, foggy winters and hot summers, combined with the efforts of local families to revive ancient traditions, all contribute to the lasting popularity of the Lower Po Valley as a favourite foodie destination.

Your private driver will meet you in Parma and accompany you to your cooking class, located on the site of an ancient castle. Built in the 15th century by the marquises Pallavicino upon a pre-existing fort, the noble mansion was later used as barracks and, after 1860, divided into small dwellings for farmers, fishermen and artisans. The great grandfather of the current owner, once a tenant farmer of the opera composer Giuseppe Verdi, lived on this very property. He farmed the land, raised animals, planted trees, cured pork and even grew silkworms, assisted by his children. Over the years the farmhouse flooded many times, fell into ruin and was eventually abandoned. In 1990 the farmer’s descendants managed to purchase the property and, after a twenty year-long renovation, transformed their great grandfather’s home into a luxury country estate. Today the premises host a relais, a self-sustaining organic farm, two restaurants and a museum dedicated to the king of cured meats, Culatello, honouring the history and memory of its former residents and revitalizing the heritage of the land.

The estate’s Michelin-star restaurant prides itself on offering a unique “gastrofluvial” cuisine, in which the traditional peasant fare of the lowlands is reinvented with a creative touch. Strictly zero-food-miles products are served to a discerning and appreciative clientele, drawn here by an enticing menu that features an array of home-made specialities including cured meats, locally produced cheeses and hand rolled tortelli. Indeed most of the raw ingredients, including pork, vegetables, milk and fruits are produced on the farm. The estate is committed to the values of sustainable farming and respect for the land, the environment and ultimately for the consumer.

Here, under the guidance of an expert instructor, guests will enjoy making a four-course lunch. You will be taught how to match different flavours, discover regional recipes, try out infallible cooking techniques and pick up tricks you can use to impress your friends back home at the dinner table. After the lesson take your seat in the restaurant and tuck into the meal you just prepared… Buon appetito!