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Streets of flavours

Parma

The province of Parma: heart of the Food Valley and the richest with typical products protected by quality name brands. To some of these products, true masterpieces of taste, the province has dedicated a circuit of museums scattered throughout the territory - places that maintain the memory of the traditions and knowledge and at the same time provide a gastronomic and sensory dining experience.

- THE PARMA HAM AND HILL WINES TRAIL In the first foot-hills one encounters to the south-east of Parma, the crisp air and a slow seasoning process create the “sweet” Prosciutto di Parma, (Parma ham), which should be served with local wines, guaranteed to delight the palate of the most demanding gourmet. Salame di Felino, Parmigiano Reggiano cheese and the Black Truffles of Fragno are also produced in this area, to complete the palette of gastromomic marvels. Castles, churches and other artistic and natural beauties dot this territory and create a wonderfully enjoyable backdrop.

- THE CULATELLO OF ZIBELLO TRAIL This itinerary follows the Via Emilia and the Po river, in a territory where fog is a fundamental feature of the winter landscape and plays a decisive role by providing the right dampness in the cellars, creating the extraordinary triumph of taste which identifies Culatello di Zibello DOP. Surrounded by castles and Verdi’s music, the noble Culatello is the emperor of charcuterie and is at its best with Parmigiano Reggiano cheese and a glass of Fortana del Taro wine. Numerous food-and-wine events are held along the trail.

- THE PORCINI MUSHROOMS OF BORGOTARO TRAIL The splendid natural scenery of the upper Taro valley provides the setting for this itinerary celebrating one of the most significant typical products of the province of Parma: the Porcini mushroom of Borgotaro, the only mushroom which can boast a Protected Geographical Indication, an “ingredient” that adds prestige to the culinary tradition of the area, which includes Parmigiano Reggiano cheese, and potatoes and green herbs and products made with chestnuts. All these things can best be savoured during two events in September: the Porcini Mushroom Fair in Albareto, and the Porcini Mushroom Festival in Borgo Val di Taro.

- Food Museums: located in the territory as a network, Food Museums should be a place of memory and a much needed monument to previo generations, but also have the function of showplace to illustrate adn demonstrate the value of our products, which are today, more than ever, the stars of the Italian way of eating.

o Wine Museum – Sala Baganza

o Parma Ham Museum– Langhirano

o Parmigiano Reggiano Museum – Soragna

o Salami Museum – Felino

o Pasta Museum – Collecchio

o Tomato Museum - Collecchio

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