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Monthly Archives: August 2012

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Lake Garda Headzup!! Links2 Tours Eats Castles!!

Walks lake Garda
Tripadvisor
Castles od garda

The rock on which stand the ruins of Drena Castle, with its ashlar-work tower, still amazingly intact, was the seat of an ancient castelliere …

Together with the lake, one of the characteristic elements of the Garda Trentino landscape is the rocca di Arco that dominates the plain of the …

The Bastione, in grey stone, situated at the foot of Mount Rocchetta, is one Riva del Garda’s symbols, dominion of the city and the Lake Garda. …

The ruins of Penede Castle surround the colossal rock extending towards Lake Garda above Torbole.The seat of a prehistoric construction with …

Dates back to the agreement made in 1124 with the bishop Altemanno when the citizens of Riva were granted the right to build a new fortress on …

The massive form, lightened by the battlements, accentuates the austere grandeur of the underlying fortified small village. The castle, vigilant …

The village Pietramurata, as its name says, means house, a stone farmstead. In fact the rural houses were built near a small walled fortress. On …

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Lago di Garda

Get advice for your Lake Gardaholiday and Lake Garda Villas on Tripadvisor
Lake Garda on Trivago

Lago di Garda

Historic sites (castle, palace, ruins, etc.)
Fort

by Stefka in August 07

Picture rating: 2.4
Historic sites (castle, palace, ruins, etc.)
Fort

by Stefka in August 07

Picture rating: 3.0

Historic sites (castle, palace, ruins, etc.)
Fort

by Stefka in August 07

Picture rating: 2.9
Historic sites (castle, palace, ruins, etc.)
Fort

by in August 07

Picture rating: 3.0

Things to do in Pizzeria Sagittarius
in Moniga Del Garda
4.9

100% recommendation
0 holiday pictures
0 travel videos
Category: Food & drinks - Restaurant

Things to do in Pizzeria Tre Santi
in Moniga Del Garda
5.0

100% recommendation
0 holiday pictures
0 travel videos
Category: Food & drinks - Restaurant

Things to do in Restaurant Oasi
in Moniga Del Garda
4.3

50% recommendation
0 holiday pictures
0 travel videos
Category: Food & drinks - Restaurant

Things to do in Restaurant Antica Corte
in Moniga Del Garda
4.8

0% recommendation
0 holiday pictures
0 travel videos
Category: Food & drinks - Restaurant
If you require any further information get straight in touch.
Best,  Nick Garrett

Mob  07831173396

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Parma – Yellow is the colour of the Italian city of Love: Parma

Yellow… enjoy this great song in this great city xxx Nick

Photo: http://youtu.be/cew8Sn2Ck-Q</p><br /><br /><br /><br /><br /><br />
<p>Yellowwwwow

Coldplay ‘Yellow’ from Pulse Films on Vimeo.

 

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The NEW Parma Palazzo Gold Ham Tour – Old Country to Ancient City Italian Tour Profile

Our NEW Parma Palazzo Gold Plus DOP Parma Food Tour – Full Tour Profile

In the reflection of the Parma ham stands the Palazzo

2 Great Destinations

Parma ham

Culatello Pallazo

 

The NEW Palazzo Gold Tour is a different twist on anything presented in the Parma Food Tour sector – the traditional tour with a stylish historic tasting

The Gold Tour includes a unique visit into 13th century wine and Balsamico ageing cellar in the heart of Old Town Parma – A food tour that truly finds the pulse of Parma tradition.  

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Wow Tripadvisor.com review – it was surely an awesome day!!!

Super tours and trips in Italy – passionate company passionate about food!

“”A Day In Paradise””

From the moment Nick came to ‘collect us’ -because we got lost, we knew we had the right guy! He brought us to watch and learn about the birth of Parmesan cheese. I wish that I could include the smells in this review! We ended the cheese tour in the shop dipping Parmesan in Balsamic and honey-stop drooling because it only gets better! 


 

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Big creamy milk dish… The Parmesan makers raw materials

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Your Italian visit – Balsamico guided tours

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The cheese makers – your Italian visit

3 Kings and Budget Beater Tours include tasting super Parmigiano Reggiano with unique 1 year old wines fresh Parma frizzante crisp pallets

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The world beyond the Bolognese: the Parma food trail – Paul Lay

… beyond the Bolognese – a great guided tour of Italy!

Paul Lay – ed FWT

www.parmigiano-reggiano.it

Rocket and Parmigiano-Reggiano Cheese Salad

12:01AM BST 19 Aug 2006

A Great Italian Trip

For lovers of Italian food and touring Italy, there are countless pleasures to savour along the Italian food trail of the via Emilia, the ancient road that links the great food cities – Parma, Modena and Bologna – of the northern province of Emilia-Romagna.

Now that Ryanair has opened a route to Parma, it’s easier than ever to travel in Italy, explore Italy’s gastronomic heartland, eating in endless trattorias, visiting wineries, an abundance of colourful country markets and, with a car, meandering off the main road to visit some of the region’s hundreds of specialist food producers.

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Parma, Italy: a cultural city guide

Parma, Italy: a cultural city guide

Sara Evans offers a cultural guide to travel in Italy – here she talks about Parma, a city of Renaissance splendours where even the ham is presented as a work of art.

Parma, Italy: a cultural city guide

Image 1 of 3
The Duomo is part of Parma’s vast artistic and architectural heritage

By Sara Evans

1:41PM GMT 19 Dec 2011

Comments1 Comment

As the afternoon sun fades in Parma, a genteel northern Italian city known for its art, music and gastronomy, the streets look as if they’ve been dipped in honey. Everything I pass appears mellow and muted. Sepia-coloured stucco houses on elegant cobblestoned streets take on a vintage, old-gold feel. In the piazzas, the sun-kissed water in the fountains shimmers softly and feels warm to the touch.

In Piazza Duomo, the city’s 12th-century Romanesque cathedral casts hazy shadows over the square. Inside, I’m drawn to the golden fresco that covers the cupola. Like an open window into heaven, it depicts the assumption of Mary. As she ascends, saints and angels, buffeted by fluffy clouds, swirl around her in a fantastical celestial circus. This is The Assumption of the Virgin, a 1520s masterpiece created by Correggio, one of the greatest painters of the High Renaissance.

Correggio was born in Parma. I come across examples of his work all over town. In the nearby National Gallery, housed within the refined 16th-century Pilotta Palace, I find my favourite piece, the wonderfully delicate and tender Saint Jerome with the Madonna and Child. Correggio is in good company – paintings by Parmigianino (also from Parma), Leonardo da Vinci, Holbein, Brueghel and El Greco all hang here too.

Leaving behind the hush of the gallery, I head somewhere livelier – to the Teatro Regio, one of Italy’s major opera houses. The auditorium, with its wonderfully frescoed ceiling, sumptuous red seating, shining white and gilt balconies and one of the largest chandeliers I’ve ever seen, is as well dressed as the most glamorous of theatregoers. Operas by Verdi, who was born nearby, are performed regularly at the Teatro as part of a popular annual festival. And Paganini and Toscanini, other musical sons, are cherished here too.

In the past, audiences showed their displeasure at divas singing off-key by throwing ham bones at them. This being Parma, one of Italy’s top gastronomic cities, famous for its mouthwatering ham (prosciutto di Parma), its delicious cheese (Parmigiano Reggiano) and handmade pastas (tortellini, cappelletti and anolini), I imagine the food throwing must have been a tasteful affair.

As are Parma’s numerous delicatessens. On Via Garibaldi, I pop into Salumeria Verdi. Here, the finest local produce is presented as carefully as a work of art. Spicy sausages dangle decoratively, cured hams hang high and shelves are stocked with yellow wheels of salty Parmesan and rows of sparkling Lambrusco. The colours and textures are as seductive as the aroma. I struggle to decide which of these delicacies to buy, but know that whatever I do choose, I have no intention of throwing it around.

Did you know?
Marie Louise, Duchess of Parma and Napoleon’s second wife, had local monks distil violets, producing the first Violette di Parma perfume

Getting there

Ryanair (0871 246 0000; ryanair.com) flies to Parma from Stansted from £39.98 return. A shuttle bus to Parma’s train station costs €2 (£1.75); taxis cost around €15 (£13). For further information visitturismo.comune.parma.it.

Packages

City-break specialist Kirker Holidays (020 7593 2283; kirkerholidays.com) offers three nights for the price of two at the Palace Maria Luigia from £637 per person, including breakfast, BA return flight to Bologna from London, private car transfers and concierge services. The price is valid until March 31, 2012.

The inside track

Entry to the cathedral is free (9am-12.30pm and 3-7pm). Also visit the adjacent pink-marble baptistery (€5; £4.30; daily 9am-12.30pm and 3-6.45pm), four storeys of marble with fine carved portals and friezes.

Entry to the National Gallery (Piazza della Place) costs €6/£5.15 (Tuesday-Sunday, 8.30am-1.30pm). Entry includes the Teatro Farnese.

More frescoes by Correggio can be found at Camera di San Paolo (Via Melloni 3) and San Giovanni Evangelista (Piazza San Giovanni 1).

Operas generally run December-April and the annual Verdi festival is in October. Check details and book online at teatroregioparma.org (Via Garibaldi 16a; from €23/£19.78).

The best delicatessens are Salumeria Garibaldi (Via Garibaldi 42) and Salumeria Verdi (Via Garibaldi 69a).

Food tours abound in and around the city; try parmagolosa.it for ideas. Check festivaldelprosciuttodiparma.com for details of 2012’s Parma Ham Festival.

The best hotels

Hotel Stendhal ££
Tranquil and tasteful four-star, situated close to the cathedral and the National Gallery (0039 0521 208057; hotelstendhal.it; doubles from €105/£90).

Palace Maria Luigia ££
Comfortable hotel, centrally located, with genteel décor and friendly staff. The restaurant offers regional cuisine (0521 281032;palacemarialuigia.com; doubles from €107/£92).

Hotel Toscanini ££
Modern hotel by the river, close to public gardens and city centre. Marble bathrooms in all rooms, plus free bicycle hire (0521 289141;hoteltoscanini.it; doubles from €121/£104).

The best restaurants

Gallo D’Oro £-££
Well-regarded trattoria with relaxed bistro feel serving delicious tortellini – try the pumpkin filling. Very popular, so booking is essential (Borgo della Salina 3; 0521 208846; closed Sunday).

Parma Trattoria Ai Due Platani ££
Just outside of the city, but worth the trip for its traditional Emilian food with a contemporary twist – think gnocchi with nettle pesto (Via Budellungo 104a, Coloreto; 0521 645626; closed Mon at dinner, Tuesday).

La Greppia ££
Beautifully presented dishes made with local ingredients to authentic and unusual regional recipes. Booking recommended (Via Garibaldi 39; 0521 233686; closed Monday and Tuesday).

Tours

Food n Walk tours of course! Absolutely the best quality and value

What to avoid

Some museums close during lunchtimes and on Mondays; check opening details before visiting.

Many shops and cafés close on Sundays. Plan shopping for another day.

Parma’s historic centre is mostly pedestrianised, but cycling is popular. Look for cyclists before crossing roads.

Most restaurants in Parma are busy, so book.

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FWT Food Tours in Parma Review: Food n Walk

From initial point of contact to emails exchanged post return home; the service received was beyond what could be expected. I took a very vetted approach to who we would end up choosing for our guide throughout Parma and I am exceptionally happy that Nick/Food & Walk Tours was the operator to come out on top prior to us embarking.
There were very specific things we wanted to accomplish on our tour and many things we wanted to see. Although most of the other operators (if not all) saw this as an opportunity to quote a higher rate; Nick pleasantly told us he will make anything work, so long as we have the time to do it and without further fees. It is also to note that Nick has the patience of a saint, as the amount of questions we asked prior to booking was quite extensive and beyond that he even helped up figure out the best days and to schedule it  based when we were in town as well as when we had to leave. He really spends the time to make sure your tour is tailored every bit to your liking before you even book.
Paradise Balsamico Food n walk culinary tours Parma Italy
      From our first initial meeting Nick took us to meet one of the oldest Parmigiano-Reggiano making families in Parma. We watched the entire process and got the grand tour and tasting. Nick knew every detail of the process from the procurent of the whey to the proper way to enjoy/pair the finished product depending on it’s age. His relationship with the people there is what really separates Nick as every one he works with, he has a real connection to. By the special treatment and abundant extra samples given, I’m 100% certain they treated us far better than the other tours that go through there.
     Our second destination was a scenic drive and tour around Parma with a stop at a small cafe known for their sweets in addition to the best Cappuccino in Parma. After our quick morning pick up Nick brought us to the place where the best Prosciutto crudo & Culatello is made. Again another of the storied families who he has a relationship with and again we were the only ones give the private walk of the facilities without so much as an escort. As before he showed us the entire process, from how the meat is chosen to the subsequent stages of spicing, curing, drying and aging. We really got an appreciation of how much time and effort is spent at keeping the quality of the product to the 99.999% degrees (far superior to its look-alike over-seas).
Paradise Balsamico Food n walk culinary tours Parma Italy
     After the Prosciutto crudo & Culatello tour we got the chance to visit the magnificent Torrechiara Castle and as this was one of the things we requested to see outside of the normal route, Nick made the visit all the more special. He arranged for us to have a full gourmet lunch in the castle itself! We dined on “just made” assorted Tortelli, truffles , local cheeses, Prosciutto, Culatello and sinful deserts, so by all means it was far from a snack. After one of the most amazing meals we had in Italy topped off with a couple bottles of wine, we proceeded to our final destination. Nick took us to the Baldacci Family grounds for a very exclusive tour. We were able to lean about the the family history, the process of making Balsamico, how its takes over 70 Liters to produce just one tiny 10 centiliter bottle…………….and  that’s not even factoring in the aging process of 12-60+ years! After seeing the vineyard and wine bottling station we had the rare pleasure of tasting some of the rarest, oldest and most sought after balsamico in all of Italy. As stated prior I can say with utmost certaintly that being able to taste a dab of the 50 & 60+ year Balsamico’s would have been out of the question with another person showing us around. We got a very rare peek into the grounds and operations of one of the most revered families in Parma all thanks to Food & Walk Tours, needless to say its a life time experience we wont soon forget!
           Knowing we got to experience things no other tours are able to and peek into places most of the public is not allowed was well worth every Euro spent but Nick’s consistency in going above and beyond is where the tours true value lays. I personally may have indulged in one too many bottles bought at the Acetaia residence but none the less wanted some more to share as a gifts as well. Nick arranged for Acetaia  to ship a bottle to my friend in Spain and he really took the care to make sure it was done properly. After seeing how thorough our tour day was, never once could I even question if it would get there. That is the difference with Nick as his candor, energy and personality are what really separate him from his peers. The entire day felt as if we spent it with a great friend and not a guide. In closing Nick/Food and Walk Tours is the best option you could possibly have for Parma and or the other areas he guides. You could choose another provider, you may get a better rate (although I highly doubt it) but one thing is certain and that is you will not experience the region to the extent you can with them and their relationships.
Sincerely, ~ Everett Kamin ~
Related articles

With over 20 years food industry experience between us we are Caterina Conforti and Nick Garrett forming a fresh new Italian tour option with the best, crafted Parmigiano Reggiano and DOP product tours.

..Our artisan makers ensure this is one of the very best tours in Italy.

Travel in Italy is a joy and all this wonderful tradition is in our heritage. We’ll open all nooks and the doors, explain the whole process, the technical detail, origins and traditions, making your trip in Italy truly special.

Caterina and Nick Garrett

For a great Italian Trip contact us:  info@foodnwalktours.com

All prices are in Euros

FAQs
Visit our Help Centre and find answers to your questions »

         

(all prices are expressed in euros)

  
The 3 Kings day is an ever popular tour – with 3 top DOP destination Ham Cheese Balsamico – full Michelin Gourmet Lunch, Malvasia Wine tasting,  finish around 4.00pm in Reggio
 
All tours are customisable
 

 

Quality Destinations Budget Tour for couples 

-  cost savings on the Light Lunch option: Buy yr own WTG

3 best DOP destinations Ham Cheese Balsamico & Tastings – finish 3.30pm in Reggio

Tours are customisable

 

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Parma Food Tour summary Profile + Price

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FWT the best way to travel in Italy 


START: Your Italian trip is underway meeting in the Province of Parma in the morning 8.45-9.00am.
Departure along the Via Emilia to see the production of Parmesan Cheese in an family run authentic cheese dairy and taste the product with wine and honey dips.

Next: visit to a spectacular plant where the worldwide famous Parma’s ham is produced in picturesque hillside DPO zone.

Gourmet Lunch: Visit of the medieval village of Torrechiara dominated by its romantic castle for lunch. We sample two DOC wines “Colli di Parma” and a rich lunch menu of typical Parma products.  Budget Beater Tour features Gourmet Deli Light Lunch.


Afternoon: 
Drive to Reggio Emilia to admire a stunning winery home to the traditional 16th century “Acetaia” with its ancient barrels of traditional balsamic vinegar of DOP RE. Tasting session at the end of the visit. 

The 3 King day also features special Photo Call stop-offs and a coffee tasting break in the morning.

We will make your Italian visit one to treasure…

 3 Kings Tour PRICE(set base 1-4 people): € 210+ lunch

 

   PRICE   Small Medium Groupings(set base 5-8 people): € 260,00

LARGER GROUPS ARE PRICED PER PERSON

(base 8-12 people): € 40,00 per person + lunch

 

 

 Budget beater PRICE PER PERSON

(base 1-3 people): € 89.00

 + Picnic Light Lunch

 

The price includes: English, French, German or Italian language speaking guide, gourmet tour as per program, 1 tasting/lunch of typical products.
The price does not include: transportation, tickets to monuments and everything not mentioned in “The price includes”.

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FWT FAQ

Do I have to purchase tickets in advance? Can I pay cash?

You can pay in advance. We normally request a deposit of 50.00 euros which would act as cover for a late cancellation or change (admin charge of 20.00 euros effective 48 hrs pre tour start) and payment on the day -

FWT FAQ 
 

How long is the tour?

We normally allow for 5hrs. The duration of each tour is start 8.45am finish 3-4.00pm

How much food is served on the tours?

Over the course of the food tour you will be enjoying Parmigiano tastings in the morning, a 3 Kings gourmet lunch will not leave you hungry or wanting in any respect!  The Budget Beater tour has a light option which you will buy – if it’s raining we will take lunch in a gourmet food bar in Langhirano the heartland of Prosciutto di Parma.

What is a self drive tour?

We can arrange a driver at a standard cost but must clients arrive by car and we join them for the tour – alternatively they follow us in our car.  We haven’t last anyone yet!!  Ask us for specific details and meeting point info.

How much walking is involved on the tour? How is the walking pace?

The food tours are mainly a saunter around small workshops and not much walking at all.  There are lifts in the prosciutto factory and only a few stairs eslewhere etc.

Walking tours

Walking Tours are led at a very casual pace because there are some inclines – the hills do demand reasonable level of fitness and we do  recommend proper foot wear.  There are two stops on the tour where we will be sitting for a combined total of 60 minutes.

We always tailor the walks to suit the client from a stroll to hill climbing.

Is there a wine tasting included on the Food tours?

Yes at one of the tasting locations we will be sampling some wine with a delicious Parmigiano serving. At lunch we also taste 2 great wines of the region.  More tastings can be arranged if requested at our final (and sensational) Balsamico Vineyard. Of course the wine tasting tour has a swathe of distinguished wines to savour!

What other beverages are served on the tour?

On the 3 Kings tour we stop for a Coffee tasting (11.00am) and if wanted sample delicious local pastries on the way to the Ham factory.

What if I have dietary restrictions or food allergies?

Please let us know if you have any dietary restrictions or food allergies when you purchase your ticket and we will make sure that we accommodate your needs.

How many people can take the tour?

We do specialise in family tours but also have a huge experience in coach parties – There is no maximum number of people on a tour as we have alternated 2 coaches at special destinations suited to large parties so as to not interfere with any smaller groups we may have.

Are bathrooms available during the tour?

Yes bathrooms are available at several of the food tasting locations.

Are cameras permitted on the tour?

Cameras are most certainly permitted and photos are absolutely encouraged.

Are there food tastings available for vegetarians?

Yes our tours are vegetarian friendly. Please notify us of your dietary restrictions when you purchase your ticket.

If the tour that I want to take is sold out can I get on a waiting list?

There is no official waiting list. Please notify us by email at info@foodnwalktours.com and we will let you know what the options are if we are unable to get you on the tour of your choice.

Can I shop on the tour?

We shop after the visits yes.

Is the tour wheelchair and baby stroller accessible?

Yes, the tour is both wheelchair and baby stroller friendly and accessible.

Are tour guide gratuities included in the price?

Gratuities are not included in the ticket price and they are always greatly appreciated.

Where does the tour end?

Where the tour ends as arranged in the tour booking.  Usually at the final destination.

Are young children allowed to participate on a tour? If so how much will I need to pay?

Children of all ages whether walking or in a stroller can take one of our tours. Please make sure that you purchase a discounted children’s ticket for your child.

Below 5 free of charge.

5-10 – 50%

11 – 15 -25%

Are the walking tours given in bad weather?

There is a risk during low seasons and I encourage all to anticipate and take all weather clothing if needed.  In the case of rain we will be able to go inside many of the tasting locations and there are other places where we will be able to stay dry. We kindly ask that you please look at the weather forecast and dress appropriately. Tickets cannot be cancelled due to the weather.

Are tours offered only in English?

With advance notice we can organize a private tour for your group with the appropriate translator.

Are gift certificates available?

Gift Certificates are available and make a wonderful present for anyone… just ;et us know.

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Corchia festa di Patona Sunday 12th Aug all day all evening

Corchia Prov. Parma, the approach road into the village

Corchia festa di Patona Sunday 12th Aug all day all evening

The party kicks off in the morning around 11am finishing at 2am next day!!


Nadia’s Pizzeria is serving fantastic Pizza all day long. Now this is no ordinary Pizza  it’s cooked over chestnut wood in the testo iron bell – you have to see it and taste it … !!!

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EZ Parmigiano and Porcini Risotto – FWT Keeping your dream alive!!

Simple Risotto Recipe with Parmesan Cheese

Risotto With Parmesan Cheese.

Photo © Danilo Alfaro

Article Nick Garrett FWT

Basic Risotto Recipe

This simple risotto recipe is made with butter and parmesan cheese. A classic Italian rice dish, risotto is traditionally prepared with a variety of starchy, short-grained rice called arborio rice.

The procedure for making it involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This technique, known as the risotto method, releases the arborio’s starches, making a creamy, velvety dish.

For an illustrated demo of the risotto method, here’s a step-by-step tutorial on how to make risotto. And these risotto cakes are a great use for leftovers.

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Total Time: 25 minutes

Ingredients:

  • 1½ cups arborio rice
  • 1 qt chicken stock
  • ½ cup white wine
  • 1 medium shallot or ½ small onion, chopped (about ½ cup)
  • 3 Tbsp unsalted butter
  • 1 Tbsp vegetable oil
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp chopped Italian parsley
  • Kosher salt, to taste

Preparation:

    1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
    1. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
    1. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown.  Alternatively you can leave the rice to soak in melted butter for 5-10 minutes.
    1. Add the wine and cook while stirring, until the liquid is fully absorbed.
    1. Add a ladle of hot chicken/vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice appears to be drying in, add another ladle of stock and repeat the process – just cover the surface of the rice. Keep stirring the rice as you go.Note: Don’t use full heat, gauge it – It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.  Use non stick pan.
    1. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.
    1. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water with salt and dash of pepper. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed.
    1. Stir in the remaining 2 Tbsp butter, 50% of the parmesan cheese and the parsley, and season to taste with Kosher salt.  Serve on Table with the Parmesan for adding at the table fresh.
  1. Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or gluey.
Makes 6-8 servings
Porcini or mushrooms to add – 15mins
This is a rather delicate attentive cook.
  1. Place thinly sliced mushrooms in flat pan with warmed base of oil and butter.
  2. Add pinch of sea salt – Sicilian is the best.
  3. pinch of sugar, twist of black pepper
  4. simmer for 5 mins
  5. twist of black pepper
  6. dash of white wine
  7. dash of sour cream
  8. (Truffle paste)
  9. Simmer to taste
  10. If over thickening add a drizzle of stock from risotto
Add half of the mushrooms to risotto halfway through the riso cook.
Sauce
If you want lots of sauce just add more stock and to thicken a tad of flour or Parmigiano.
Serving
Add remaining half of yr Porcini on top to twist through and serve
Parmigiano Reggiano
Aceto Balsamico Tradizionale – drizzle red or silver lable
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STOPPRESS August Food n Wine festivals around Parma – Food n Walk tours.com

FWT features

 

Corchia festa di Patona Sunday 12th Aug all day all evening

The party kicks off in the morning around 11am finishing at 2am next day!!

See details

PONTREMOLI
Traditional night dedicated to overseas residents

Pontremoli celebrates August with the “Feast of the emigrant.” Tomorrow Square in Italy, they dance with complex Todi. It starts at 21 and ends at 23 and 30.

Porcigatone
Festival of polenta and wild boar
And ‘scheduled today to Porcigatone Borgotaro (locality “La Costa”), the traditional “Festival of polenta and wild boar.”

Rigoso
Dinner in the square, and music market
Tomorrow Rigoso Monchio appointment with the traditional feast of Santa Maria Assunta. The morning Mass and procession. The evening dinner in the square and ballroom dancing. For the young ‘Mid Summer Fever’ disco party in the central square. Market all day.

RIVALTA
Music for three days at the park Barboj
Three days of food, music and fun at the park Barboj Rivalta.

ROCCABIANCA
Barbecue with “Friends of Fontanelle»
Traditional barbecue with the club “Friends of Fontanelle” today and tomorrow. Tonight I dance with the group “History of Romagna,” tomorrow “Bourgeois.”

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The History of Parmesan Cheese

Fame through the ages

Parmesan is one of a category of cheeses called grana because of their grainy texture. They are made throughout northern Italy and for centuries a war was waged over whosegrana was considered the most prestigious. The cheeses made around Parma and Reggio in Emilia Romagna eventually won, with those of the other regions being lumped under the name of Grana Padano, after the name for the Po river valley. Over the years, Parmesan found fame all over Europe: In Italy, Boccaccio dreamt of a huge pile of grated Parmesan in his Decameron of 1348, in France it is said that Moliere would eat nothing else in the final years of his life and in England, Samuel Peyps hastily buried his Parmesan to save it from the Great Fire of London.

Despite its fame and popularity, production of the cheese remained small until the start of the 20th century when between 1894 and 1914 it shot up sixfold as diary farmers grouped together into more efficient cooperatives and improved transport saw Parmesan exported to Austria, Hungary, France and the United States.

In 1910 the first milk inspection office was established in Reggio Emilia.The purpose of the office was to “promote the sale of milk and to guarantee its quality, to examine the milk with regards to its suitability for the production of cheese, to give an identity to Parmigiano Reggiano and to protect it from imitations, as well as to promote and support any initiative for the defence and the improvement of the dairy industry of Reggio“.

The effect of World War 1 was to gravely damage the agrarian economy in general and the dairy sector in particular.The post war years were ones of struggle not helped by the production of Reggianito cheese, a cheap Argentinian imitation that flooded Parmesan’s potential export markets.The ancient and on-going rivalry between the towns of Parma and Reggio also prevented positive progress in the industry: in truth, the territory of Reggio enjoyed superior productivity and quality but the name of the town of Parma linked it by a centuries-old tradition to the cheese.

The creation of the Parmesan Consorzio in Reggio in 1934 was designed in part to put an end to this constant squabbling.


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Parmigiano and your health

Eating Parmesan

Nutritional Benefits of Parmesan

The nutritional benefits of Parmesan are such that it should rightly be regarded as a ‘super-food’. Cheese contains all the goodness of milk but in a concentrated form – 16 litres of milk are required for every kilo of Parmesan. A look at the table opposite will give some idea of its relative merits:

Easy to Digest

One of the factors that make Parmesan so ‘super’ is the ease with which the human digestive system can assimilate all this goodness. Due to its long ageing, much of the protein in Parmesan has been broken down into peptones, peptides and free amino acids, in effect the protein has been ‘pre-digested’; the protein is readily available and as such it puts very little strain on the metabolism.

Parmesan contains 33% protein compared to 20% in lean beef and that animal protein takes 4 hours to digest while the protein in Parmesan takes just 45 minutes. Other benfits to the digestion include Parmesan’s ability to promote the development ofBacillus Bifidus, which is useful for the maintenance of a healthy gut, and also the fact that there is no lactose present – good news for the lactose intolerant or those with gastro-intestinal inflammation.

But isn’t the fat content high?

The fat content of cheese often causes alarm to the health conscious but it is important to note that fat is a fundamental part of nutrition. Muscular activity is dependent on fatty acids and, again, because of the changes that occur during the ageing of Parmesan, much of the fat is in the form of short-chain fatty acids, these compounds are absorbed more easily and supply energy very quickly to the body; in fact, they are treated by the body in much the same way as glucosides (sugar). The cholesterol content of Parmesan is only 80 – 85mg/100g, much lower than other full fat cheeses. Exponents of preventative medicine take an unfavourable view of this sterol but a daily intake of 300mg is beneficial according to health guidelines so cholesterol should not be seen as a limiting factor in the consumption of Parmesan.

This combination of nutritional benefits explains why in Italy doctors recommend Parmesan to infants and the elderly as well as to athletes.

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New York food passion: After love fades, Parmigiano-Reggiano still lingers

After love fades, Parmigiano-Reggiano still lingers

more parm

Mark Bittman’s January 6th article in the New York Times, “Fresh Start for the New Year? Let’s Begin in the Kitchen,  about the essentials of a great, cook-ready pantry, is a must-read for anyone who fancies him or herself a kitchen whiz. For me and my other ex-pro pals (and, of course, passionate home cooks) most of his wisdom is a given – we were beaten into acquiescence by culinary school and later by food movements and food evangelists we’ve worshipped, adopted and, sometime later, abandoned.

 

Much has already been said about Bittman’s list* — bloggers have remarked on their own pantries (for the record, mine does not exist – all of it is packed in boxes, discarded, or passed on to appreciative friends. In packing up the pantry, I found at least four different versions of pimenton – hot, sweet, regional, bulk, tinned and jarred. Slightly excessive, no?) and taken pictures to share with the rest of the foodie blogosphere. I’d like to add a couple more pantry staples – European cultured butter (Plugra will do in a flash), chicken fat, which I keep in the freezer, and coconut fat. All are delightfully saturated and, according to conventional wisdom, will lead to a life of angioplasties if you make it past menopause (I’m with the Weston A Price folks on this one, though I’m very moderate in my use. I’ve never met a naturally saturated fat I didn’t like and they most certainly did not shorten the lives of the women in my family, all of whom lived past 90. But anyway).

What excited me the most about Bittman’s list was his outright rejection of canned, grated “Parmesan” – the fat vehicle for salt that is but the faintest shadow of its inspiration, Parmigiano-Reggiano, the Italian “king” of cheese.

Even in my darkest days, when money was in short supply and I had to trim the extras from my life, I could always find enough change to purchase a wedge of Parm. Though I could no longer afford the trendy Vacche Rosse or the four year old Guffanti-selected mountain-pastured Parmigiano-Reggiano I favored when I was still in the cheese biz, I could still scrape together enough change to buy the just-cut-from-the-wheel wedges at the local specialty markets. The $9 I spent was a worthwhile investment: I could stretch a wedge for months, and every single shaving was a savory gift that enhanced so much of what it touched. I kept the rinds around to season stock, or, when my dog was especially good, as a treat for her (they’re chewy and don’t cause her indigestion).  There was no way I’d consider trading down; I’d even convinced my mother to abandon the green shaker of shame after I’d introduced her to the simple joys of the real thing.

Later on, when I was internet dating, I’d routinely list Parmigiano-Reggiano as one of the things I could not live without. I made it clear to prospective paramours that the green can was verboten in my life, much as drug use and children are for some internet match seekers. I thought it would be an effective filter.

Imagine how thrilled I was when, via the same website, I found a foodie who seemed to share my passion for things edible. As I dug deeper, I found a few surprises:  rarely patronized farmers’ markets because of high prices, yet always dined out at lunch time, spending about the same amount; he could be indiscriminate in his appetites; and, hardest for me to reconcile, he still purchased and enjoyed “Parmesan”, the shelf-stable and pre-grated scourge.

I found this out quite accidentally. During a trip to Target to pick up something that must have seemed very important at the time – and of which I have no recollection now – he casually reached over to a display of green cheese and tried to add a cylinder to the cart. I grabbed it out of his hands (thinking he was joking) and put it back on the shelf. Much acrimony ensued. The more  I pleaded with him to give up the can and turn to the wedge, the more he dug in his heels.  We reached an impasse: I was hopelessly controlling and a snob, he was relentlessly, proudly pedestrian.

Our relationship soon faltered. Perhaps because of the cheese, perhaps because the row over cheese highlighted something more fundamentally incompatible between us. No mind – Parmigiano-Reggiano is still in my life, adding flavor and texture and joy nearly every day.

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Apennines of Parma (Eastern range)

Appennino Parmense (Eastern Sector)

Appennino Parmense (Eastern Sector)
Page Type: Area/RangeLocation: Parma/Emilia-Romagna, Italy, Europe

Lat/Lon: 44.38669°N / 10.02983°E

Activities: Hiking, Mountaineering, Trad Climbing, Sport Climbing, Toprope, Bouldering, Ice Climbing, Scrambling, Skiing

Season: Spring, Summer, Fall, Winter

Elevation: 6106 ft / 1861 m

Page By: mazzaniCreated/Edited: Jan 12, 2012 / Mar 15, 2012

Object ID: 770794

Hits: 1388 

Page Score: 89% - 24 Votes 

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Overview

Twin Lakes from Rocca Pumaciolo

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Twin Lakes (Laghi Gemini) from Rocca Pumaciolo

Sillara Twin Lakes in early summer

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Sillara Twin Lakes in early summer

Lago Verde (Green Lake) in early winter

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Green Lake (Lago Verde) in early winter

Pradaccio Lake from Roccabiasca summit

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Pradaccio Lake from Roccabiasca summit

Lago Scuro (Dark Lake) from Monte Scala

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Dark Lake (Lago Scuro) from Monte Scala

The Holy Lake (Lago Santo)

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The Holy Lake (Lago Santo)

Appennino Parmense Orientale - View on Central Peaks

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Central Area’s peaks seen from Monte Orsaro m. 1831

Appennino Parmense Orientale - View from NE

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Central and Western peaks seen from Rocca Pumacioletto summit m. 1690

Appennino Parmense Orientale - View from NE

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Holy Lake peaks seen from NE

Appennino Parmense Orientale - View from SW

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View on Western peaks from South-West

Appennino Parmense Orientale - View from Passo Paitini

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Monte Sillara m. 1861 – the highest peak – and Rocca Pianaccia seen from West (Passo Paitini)

The Apennines are the longest mountains’ chain in Italy. They are divided in three main parts: Northern, Central and Southern Apennines.
Northern Apennines run from West to East, separating the greatest Italian continental North Plane (Pianura Padana) from the Italian peninsula, bordered by Mediterranean Sea.
Northern Apennines are divided into two parts again: Appennino Ligure in West side and Appennino Tosco-Emiliano in East side. The Appennino Tosco-Emiliano, situated between Emilia-Romagna and Tuscany administrative districts, shows some different areas: it’s named Appennino Parmense Orientale (Eastern Parmese Apennines) the area located inside the Eastern part of Parma Province administrative boundaries and running between Cirone Pass in W side and Lagastrello Pass in E side. The area’s main valleys are Val Parma in western sector and Val Cedra in eastern sector. As in all Northern Apennines there are not very high mountains and rocky ones are few. The highest peak of all the district is the secluded Monte Sillara mt. 1861, with its fine Sillara Twin Lakes, situated one hundred meters below the mountain’s summit ridge in its Northern side; in summer, when the area is the domain of trekkers rather than climbers, this peak, as well as other ones inside the area, shows a typical shepherd’s landscape. Nevertheless, both rock climbers and ice climbers can find several and suitable play ground. Some fine 30 to 170 meters high cliffs are equipped to enjoy sport climbing in spring and summer, especially inside the magnificent Twin Lakes (Laghi Gemini) sector; during the cold season the district offers magnificent winter’s ascents to several peaks, which summits can be reached along normal routes with low technical engagement, while ice climbers can climb some interesting gullies and little ice-falls.

Nature and climate

The area, normally as far as 1.600 mts, is covered by a dense magnificent forest, perfectly preserved through several years of massive deforestation (in the beginning of the twentieth century), due to mountain people’s poverty situation in that period. Due to the great difference between winter climate – snowy and cold – and summer’s climate – relatively warm – the arboreal species that succeed in this environment have adaptations to both seasons. The autochthonous beech (Fagus Sylvatica) is the original and largest specie in the area and can reach heights of 20-30 mts, with characteristic straight trunks. Evergreen conifers as White Firs (Abies Alba) where added later as the result of forestation’s work.
Rocks, forests and climate create a landscape similar to the north Scandinavian one.
The climate is a sub-continental one, so we have cold and snowing winter and summer not too hot due to the sea influence and wind action.

Lakes and ancient glaciers

During Wurmian period the whole area was interested by a great glaciation. The landscape was sculpted by glaciers and today offers to the visitor’s eyes an undoubted evidence of the biggest glacier ever established in Apennines (very likely it was longer than 8 Kms, larger than 2,5 and higher than 200 mts). Rocks’ particular features and circular holes in the sandstone, rocky steps in the valleys and lateral moraines are evidence of.

Getting There

Parma is the nearest town to the area; it’s a nice 200.000 inhabitants town, the capital of food valley, the famous food production and factory district. Its airport offers some domestic flies and only a few international one. A good choice of international flies is provided by Milan and Bologna International Airports, both at a reasonable distance (about 100 km).
Parma is linked to other Italian and European towns by A1 and A15 motorways, so logistic is not a problem.

Access from A15 (Autocisa Motorway) – Following A15 towards North exit Pontremoli and follow the road to Passo del Cirone and Bosco di Corniglio. From here follow the road towards the locality named Cancelli. If you’re driving on A15 towards South it’s better to exit to Borgo Val di Taro and follow the road to Passo del Sillara and Bosco di Corniglio.

Access from Parma

-To Lagdei and Lagoni sectors: from Parma follow the SP 665 (Massese) towards Langhirano and Capoponte; here turn to right, reaching Corniglio, Bosco di Corniglio and the locality named Cancelli.

-To Valditacca and Pratospilla sectors: from Parma follow the SP towards Langhirano and Capoponte; here carry on straight following the road towards Palanzano and Monchio delle Corti.

Red and White markers

A beech, still bare

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Fagus Sylvatica (Beech)

First sunbeams near Capanna Schiaffino

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First sunbeams near Capanna Schiaffino

Appennino Parmense - Beeches  wood  near Twin Lakes

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A beeches’s wood Near Twin Lakes

An ancient stone s bas-relief nearby Badignana Huts

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An ancient stone’s bas-relief at Badignana

The forestal road towards Badignana Huts

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The forestal road to Badignana

Eastern Parmese Apennines flora

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Eastern Parmese Apennines flora

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Eastern Parmese Apennine flora

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Silver Thistle

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Since 1995 the highest part of this area is situated under the regulation of a regional park having the evocative name of Parco deiCento Laghi (One Hundred Lakes Park), in reason of quite a lot of small lakes existing inside the park’s boundaries. In late years this area was included inside a largest park, named Parco Nazionaledell’Appenino Tosco-Emiliano (Tosco-Emiliano National Park); wood fires are prohibited as well as free camping and other harmful activity.
Walking and climbing are allowed and many trails are marked by Club Alpino Italiano Sezione di Parma.

Main Summits and Main Trails

A huge frozen cross on Monte Marmagna

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A huge frozen cross over Monte Marmagna

Monte Sillara summit cairn

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Monte Sillara summit cross

Monte Navert seen from Rocca Pumacioletto

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Monte Navert m. 1654

Monte Scala in early spring

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Monte Scala m. 1715

Rocca Pumacioletto SW side

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Rocca Pumacioletto m. 1690

Monte Orsaro seen from Monte Braiola

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Monte Orsaro m. 1831

Monte Braiola seen from Monte Marmagna

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Monte Braiola m. 1821

A winter image of Monte Marmagna

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Monte Marmagna m. 1851

Monte Sillara

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Monte Sillara m. 1861

Roccabiasca from Brusà Saddle

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Roccabiasca m. 1727

Torricella West Gullies

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Torricella m. 1728

Rocca Pianaccia seen from Sillara summit

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Rocca Pianaccia m. 1762

MAIN SUMMITS (in order of height)

Monte Sillara m. 1861- Monte Losanna m. 1855 Monte Marmagna m. 1851 Monte Matto m. 1837 – Monte Bragalata m. 1835 – Monte Orsaro m. 1831 – Monte Braiola m. 1821- Monte Paitino m. 1814 – Monte Brusà m. 1796 – Monte Bocco m. 1790 – Monte Aquila m. 1779 – Monte Uomo Morto m. 1773 – Rocca Pianaccia m. 1762 – Monte Aquilotto m. 1747 – Cima Canuti m. 1743 -Monte Torricella m. 1728 – Roccabiasca m. 1727 – Monte Scala m. 1715 – Monte Malpasso m. 1713 – Rocca Pumaciolo m. 1711 – Rocca Pumacioletto m. 1690 – Monte Fosco m. 1680 – Monte Navert m. 1654 – Monte Tavola m. 1508

ROCK CLIMBING AND ICE CLIMBING MAIN SUMMITS

Monte Scala mt. 1715
Rocca Pumacioletto mt. 1690
Roccabiasca mt. 1727
Torricella mt. 1726
Stagnoni

MAIN TRAILS

Inside the area there is a thick network of trails marked and maintained by Club Alpino Italiano Sezione di Parma, introducing the hiker to the discovery of all the main landscape’s features, to visit the numerous small lakes and to the observation of the ancient glacier’s traces.
An easy and very satisfactory trail marked 00 and oriented W to E crosses the whole chain along the main boundary’s ridge dividing Emilia-Romagna to Tuscany.

The most interesting walks, on clearly marked paths, are:

- Trail 00 from Passo del Cirone m. 1255 to Passo del Lagastrello m. 1153
- From Lagdei to Lago Santo Parmense
- From Lagdei to Capanna Schiaffino
- From Lagoni forestal road to Capanne di Badignana and Sella del Brusà
- From Lagoni forestal road to Fontana del Vescovo and Passo Fugicchia
- From Lagoni to Lago Scuro and Capanne del Lago Scuro
- From Lagoni to Lago Verde
- From Lagoni to Buca della Neve (Snow’s Hole)
- From Valditacca to Laghi Sillara
- From Pratospilla to Lago Ballano and Lago Verde

Huts and Bivouacs

Parmesan Apennines - Snowfall at Pradaccio Lake .

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Pradaccio Forestal Hut

Capanna Schiaffino (Schiaffino Hut)

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Capanna Schiaffino

Capanna Cagnin (Cagnin Hut)

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Capanna Cagnin

Huts:

Rifugio CAI Giovanni Mariotti m. 1507 (CAI Sez. di Parma) +390521889334
RIFUGIO MARIOTTI

Rifugio Lagdei m. 1250+390521889353
RIFUGIO LAGDEI

Rifugio Lagoni m. 1342+390521889118
RIFUGIO LAGONI

Rifugio – Hotel Pratospilla m. 1360 +390521890194
RIFUGIO PRATOSPILLA

Bivouacs:

Capanne del Lago Scuro m. 1528(Keys available at Rifugio Lagoni)
Capanne di Badignana m. 1480 (Keys available at Rifugio Lagoni)
Capanna Roberto Schiaffino m. 1610 - always open
Capanna Cagnin m. 1589 – always open
Capanna Forestale della Pianaccia m.1250 – always open

When to hike and climb

The hikers can enjoy trails all around the year; all main summits can be easily climbed without the use of technical gear from May to November. Winter’s ascents along normal routes – from December to April – are not difficult, but require the use of axe and crampons. Best months for ice-climbing (gullies) goes from middle December to the end of March, while the period to climbing ice falls is very short (from the end of December to the end of February); conditions can change very quickly even during the coldest months on account of marine wind’s action. Best season for rock climbing and bouldering goes from May to the end of October.

Meteo

METEO ARPA EMILIA-ROMAGNA

Guidebooks and Maps

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Food n Walk trekking Video – across the Apennine heights Passo Cirone Lago Santo

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Food n Walk trekking Video – across the Apennine heights Passo Cirone Lago Santo

Food n walk tours are simply out of this world…

Let us know where you want to go!

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