ParmaThe town, rich in attractions for art lovers, from Antelami, to Correggio and Parmigianino, gave its name to an exquisite charcuterie product bearing the PDO recognition, Prosciutto di Parma, which can be marked with the ducal crown with five points, only after 10-12 months of maturation.
It can be found in stores and in all of the best restaurants. We remember "Parizzi," "La Greppia" and "Cocchi" at the hotel Daniel.
Colorno
From Parma you enter the typical area of culatello. On ancient hunting preserves, along the Po, the Palazzo Ducale reminds of the delightful vacations of the Sanseverino, the Farnese and the Bourbons; today it is the enchanting set for antique exhibitions, from the big one in May to the small market held on every last Sunday of the month. In the area black truffle searching and charcuterie production, in particular the cappello del vescovo, an aristocratic version of famous cappello del prete (for both of them pork anterior shin is used, with rind, cut and boned, but the first one, in addition to the meat has the same stuffing used for cotechino).
You go on towards Sissa, charcuterie production centre among which the most renowned is the spalla cruda, seasoned with a brine based on Lambrusco.
San Secondo Parmense
The spalla cotta from the town of San Secondo is even more famous than its celebrated Castle, built by Pier Maria Rossi in mid fifteenth century; it is a local charcuterie speciality which had a prestigious appreciator in Giuseppe Verdi.
Zibello
Passing close to Roccabianca, you reach the absolute capital of culatello, the epicentre of a production which involves seven neighbouring municipalities. The Culatello di Zibello - DPO recognition - the best quality Italian charcuterie product is unmistakable thanks to its almost round and lean slice, which corresponds to the best cut of the most prosperous pork legs. The restaurant "La Buca" , managed by the women of the family for generations, is noteworthy. Country-elegant atmosphere and good food can also be found at the "Antica Taverna San Rocco" in Ardola.
Polesine Parmense
"Al Cavallino Bianco ", located along the banks of the Po river, recalls tradition and history: Massimo Spigaroli is the paladin of the tastes of the "big river" and of culatello.
The distinctive dish of this restaurant (the one of "Buon Ricordo") is pike with Farnese sauce - small snacks are available in the annex. In the area you can shop for charcuterie products: besides culatello, traditional salamis (strolghino di culatello, salame verdiano, crespone) as well as gola, fiocco di culatello and spalla cruda.
Busseto
The charming Teatro Verdi and the monument to the great composer stand nearby the Rocca. The modest birth home can be visited in Roncole; the villa where he lived at the peak of his fame is in Sant'Agata.
In the village, we recommend the "Trattoria Campanini", with its food store dating back generations.
The 'spongata' is the local speciality, a Christmas pastry with short-crust pastry outside and a filling made with honey, candied fruit in a sugary syrup (Italian mostarda), dried fruit and spices which can be kept for a long time. In bakeries you can buy 'miseria,' a naturally risen type of bread, dressed with refined lard. In Collecchio, we recommend the "Buon Ricordo" restaurant in a nineteenth century villa after which the name "Villa Maria Luigia" with antique furnishing and a pleasant terrace.
The Woods of Carrega, once a ducal vacation resort and now a regional park, are the main attraction in Sala Baganza. The area produces exceptional dry-cured hams and charcuterie products in general. Felino is nearby, it is renowned for the homonymous salami, produced with lean pork meat and belly.
Langhirano
It is the most famous centre for maturing Prosciutto di Parma. A few kilometres nearby stand Torrechiara Castle, with its three concentric walls and stores selling splendid Barbera, and Montechiarugolo Castle, almost bordering Reggio. Corniglio, in the northern valley of Parma is famous for chestnuts, cheese and spongata.
Monticelli d'Ongina
Sheltered by the Po river, the Rocca and the Collegiate of Monticelli d'Ongina send one back to the time of the Pallavicino. Rendezvous for antique collectors every end of the month. Tourists with different interests visit the area for the noteworthy charcuterie production. In this area it is possible to taste the characteristic salamis and the typical pancetta and coppa which have been given the PDO recognition by the European Union (Salame Piacentino, Coppa Piacentina, Pancetta Piacentina).
Carpi
Getting on the main Roman road n. 413, the first stop is Soliera, where a place worth of the greatest attention is located, "Lancellotti": three brothers manage a big trattoria, which proposes maybe the best cuisine in Italy as far as organic herbs and vegetables cultivated in the garden (to be visited), besides meat and exceptional charcuterie products.
At a few kilometres Carpi, which welcomes the visitor with its unexpected Renaissance character due to its patron, the humanist prince Albert III of the Pio family, assisted by the great architect Baldassarre Peruzzi. In town it is possible to taste an exquisite Modena cuisine.
Particularly worth mentioning is the mostarda di Carpi, typical sauce for boiled meat, made with fermented black grapes concentrated and cooked with pears, apples and a few quinces. Amongst charcuterie products: coppa, fioretto, cotechino, zampone, cappello del prete.
Sassuolo
The main road n. 486 of Montefiorino, which goes up to the Radici pass, quickly takes you to the threshold of the Apennines: the busy capital of ceramics joins under the same name "sassolino" (pebble) a charcuterie product similar to zampone and a liqueur made with anise. The area offers white truffle with benefit of local gastronomy. The alcoholic Nocino, walnut liqueur, is an absolute must. The itinerary goes on to Castelnuovo Rangone, the important centre for the charcuterie production, Maranello, Ferrari hometown (the company museum should be visited), and Serramazzoni, scenic vacation resort.
Spilamberto
Heart of the production area of traditional balsamic vinegar, offers cherries and charcuterie products as well, amongst which the guancialino, made with the same filling of the zampone but wrapped in the skin of the jowl (it is produced in Russi, Mirandola and Carpi as well).
Throughout the hilly area of Modena Province the homonymous prosciutto, which has been the given the PDO recognition, is to be found as well as the Cotechino Modena and the Zampone Modena, which have been given the European PGI recognition.
Bologna
It is the city of the two towers, of Piazza Maggiore and S. Petronio, of the University and the arcades which take you to the discovery of an historical downtown which is still rich in suggestion and surrounded by nearby hills.
One of the images which impresses the visitors the most is represented by the "pizzicherie" (delicatessen shops), decorated with great care and a richness of products which is the best business card of the good local cuisine. The city offer is under the banner of gastronomic parochialism: it is difficult to find specialities from other cities of Emilia and Romagna since the local tradition is so rich.
The most classical example of typical products is mortadella which bears the name Bologna and since 1600 can pride itself with a production code promulgated by Cardinal Farnese. The Mortadella Bologna has also been given the PGI recognition. by Enrico Massetti
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