Tag Archives: Food Tours

Villa Cucina: Cooking Italian food the Parma Way

November 24, 2012 2:55 pm ⋅ Leave a Comment ⋅ nick garrett

Parma Cooking Classes - book your lesson

A Food Lover’s Villa Cooking Adventure In Parma

Come to Emilia Romagna, called the gastronomic capital of Italy, for an amazing Italian cooking holiday during which you will experience first-class cuisine while staying in a celebrated Villa in the country side of Parma.

Your culinary vacation is personally arranged and guided by your hosts, Elena, who has spent years creating these unique cooking courses and crafting a personal and unforgettable trip!

Our Italian Traditional Parma cooking lessons start with learning to fold pasta into various regional specialities including the famous Parma Tortelli. Pastries, Torta fritta and lots of wonderful ragu mixes – secrets of the kitchen revealed!

The course takes place in the afternoon and lasts about 4 hours and ends with dinner.

We can arrange courses where it is prepared as a full meal with local and seasonal (appetizer, main course and dessert), or themed courses (only pasta, meat only or just desserts).

Option includes a tour of the Parmigiano Reggiano makers getting you firmly but gently into the mood

Booking here

Anna cooking the Parmesan.. Food n Walk Tours

Apple reaction: no company is immune to the downturn

October 27, 2012 6:39 pm ⋅ Leave a Comment ⋅ nick garrett

Falling shares, six months of disappointing results and new iPhones and iPads not enough to break the rut. Has Apple’s time passed?

Telegraph – Thu, Oct 25, 2012 23:52 BST

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Companies:

Reuters – Apple senior vice president of worldwide marketing Philip Schiller introduces the new iPad mini during an Apple event in San Jose, California in this October 23, 2012 file photo. REUTERS/Robert G …more

RELATED QUOTES

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Just how special are Food n Walk tours?

October 20, 2012 4:09 am ⋅ Leave a Comment ⋅ nick garrett

It’s all about our client. Client experience is everything.

We know our guests love a mix of fine food experience, fun, value, interesting facts and relaxation…

Feel free to let us know if we missed something, in the comments area…

How do Food n Walk tours differ?

Essentially having mother tongue English speaker allows total communication security.. there’s always a lot in common and shared humour between Brits and our close relationship partners… it gives us the opportunity to share our overseas experiences, faux pas and insights.

FWT also has the very best producers and destinations – the Ham Factory is majestic, the Balsamic vineyard astounding and the Parmigiano workshop intimate.

We have 4 lunch options of the Vineyard, the Castle, the rustic hillside osteria or the Parma Ham bistro cafe – all serve sensational foods with perfect local wine pairings.

We hope you like the taste of that.

Cate and Nick

FWT

Posted in: Food n walk tours, Healthy Parma Food n Lifestyle ⋅ Tagged: Culinary food tours Italy, day trips Parma cheese making how to make Parmigiano Reggiano The foodies Dream Tour, Food Italia Quotes, Food n walk tours, Food tours, food tours in parma, Food tours in Parma n walk tours, Foodnwalk tours, golosa day tours, Italian Food courses, Parma food n walk balsamico tours, Parmesan tours

The History of Parmesan Cheese

August 2, 2012 9:40 am ⋅ Leave a Comment ⋅ nick garrett

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.

Posted in: Attractions in Italy, Parma, Parmigiano Regianno ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

Parmigiano and your health

August 2, 2012 9:39 am ⋅ Leave a Comment ⋅ nick garrett

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.

Posted in: Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

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

August 2, 2012 9:35 am ⋅ Leave a Comment ⋅ nick garrett

After love fades, Parmigiano-Reggiano still lingers

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.

Posted in: Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, New York food passion, parma, Parmigiano makers, parmigiano reggiano, TripAdvisor, Tuscany, Venice

Apennines of Parma (Eastern range)

August 2, 2012 8:53 am ⋅ Leave a Comment ⋅ nick garrett

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

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Page Score: 89% - 24 Votes

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Table of Contents

Overview

Getting There

Red Tape

Main Summits and Main Trails

Huts and Bivouacs

When to hike and climb

Overview

Twin Lakes (Laghi Gemini) from Rocca Pumaciolo

Sillara Twin Lakes in early summer

Green Lake (Lago Verde) in early winter

Pradaccio Lake from Roccabiasca summit

Dark Lake (Lago Scuro) from Monte Scala

The Holy Lake (Lago Santo)

Appennino Parmense Orientale - View on Central Peaks

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

Appennino Parmense Orientale - View from NE

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

Holy Lake peaks seen from NE

Appennino Parmense Orientale - View from SW

View on Western peaks from South-West

Appennino Parmense Orientale - View from Passo Paitini

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

Fagus Sylvatica (Beech)

First sunbeams near Capanna Schiaffino

Appennino Parmense - Beeches wood near Twin Lakes

A beeches’s wood Near Twin Lakes

An ancient stone s bas-relief nearby Badignana Huts

An ancient stone’s bas-relief at Badignana

The forestal road towards Badignana Huts

The forestal road to Badignana

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 over Monte Marmagna

Monte Sillara summit cross

Monte Navert seen from Rocca Pumacioletto

Monte Navert m. 1654

Monte Scala m. 1715

Rocca Pumacioletto m. 1690

Monte Orsaro m. 1831

Monte Braiola m. 1821

Monte Marmagna m. 1851

Monte Sillara m. 1861

Roccabiasca m. 1727

Torricella m. 1728

Rocca Pianaccia seen from Sillara summit

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 .

Pradaccio Forestal Hut

Capanna Schiaffino

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

Posted in: Attractions in Italy, food n walk, Food n walk tours, Food tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, Parmigiano makers, TripAdvisor, Tuscany, Venice

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

August 1, 2012 7:33 pm ⋅ Leave a Comment ⋅ nick garrett

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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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Posted in: Attractions in Italy, Food n walk tours, Food tours, Foodnwalk tours, Porcini Tours Parma Italy, Walking Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

NOVEMBER PORK: FOG, FLAVOURS AND PARMA LOWLAND TRADITIONS

July 31, 2012 4:55 pm ⋅ Leave a Comment ⋅ nick garrett

NOVEMBER PORK: FOG, FLAVOURS AND PARMA LOWLAND TRADITIONS

Where: Sissa, Polesine, Zibello, Roccabianca (PR)

NOVEMBER PORK: FOG, FLAVOURS AND PARMA LOWLAND TRADITIONS

November Pork Tours with FWT –

November Pork, the tastiest food fest event in Parma Italy, which offers, during the whole month of November, the visit to four locations of the Bassa parmense (Parma Lowland), discovering the typical tastes of that area (from the classic cold cut meats to grilled river fish and wonderful wines), among trade shows, musical entertainment, food and wine stands and the cultural thematic menus.

Taste the regional rustic foods

This is the perfect opportunity to discover the ancient castles in the surroundings (two castles to be chosen), among Fontanellato, Soragna, Roccabianca and Colorno. Win a romantic dinner in a charming residence or in a historic inn just a few steps from Rocca San Vitale and Rocca di Soragna.

Where: Sissa, Polesine, Zibello, Roccabianca (PR)

BOOKINGS

Fill out a form today..

Posted in: Attractions in Italy, City of Love, culinary Tour price Parma, food n walk, Food n walk tours, Food tours, Foodnwalk tours, Parma, Parma City, Parma Classic City tastings, Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, Parmigiano makers, TripAdvisor, Tuscany, Venice

PGI Porcino di Borgotaro mushroom

July 31, 2012 4:47 pm ⋅ Leave a Comment ⋅ nick garrett

HISTORY

Porcino di Borgotaro mushrooms is the special guest of the homonymous Strada (Road) which runs mainly in the upper part of Val Taro joining Van Baganza and the Strada del Prosciutto e dei Vini dei Colli (Ham and wines from the surrounding hills Road) to the North-East, to the West Val Ceno and the ridge that divides the Apennines separating Parma and Piacenza; and finally the route reaches the sea to the South. The area is characterised by some of the most fascinating sceneries of the entire Apennine ridge. It is in fact harmoniously composed of hills that go up from the numerous rivers reaching the peaks of Liguria and Tuscany borders. It is a land rich in history, laden with castles, medieval villages and ancient worship places. For centuries pilgrimage routes crossed trade routes that would stretch from France and the Po Valley to the sea. This can be an excellent destination for day-trips and hikes. It is also a well-known holiday destination: it livens up over the summer with parties and attracts visitors in the autumn for the most appetising menu, based on mushrooms to be cooked according to the tasty local culinary tradition.

CHARACTERISTICS
The Porcino di Borgotaro mushroom comprises four species of the Boletus genus with different characteristics, which grow naturally in woods and coppices of a geographically defined area: Boletus Aestivalis, Boletus Pinophilus Pilat and Dermek Boletus, Aereus Bulliard Boletus and Boletus Edulis Bulliard.
AREA
Village of Val di Taro, Bedonia, Compiano, Tornolo, Abareto, Berceto, Pontremoli, Zeri
FOLLOW THE TASTE!
Come to taste it at the Gastronomic Autumn in Valtaro Festival.

Posted in: Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

PDO Culatello di Zibello

July 31, 2012 4:46 pm ⋅ Leave a Comment ⋅ nick garrett

HISTORY

When it comes to tradition, we cannot fail to mention the art of making Culatello. It is said that back in 1332, during the wedding banquet of Andrea Conti Rossi and Giovanna dei Conti Sanvitale, Culatello samplings were carried out. It is also said that the some Culatello had been brought to the bride and the groom as a gift and that later on the Pallavicino’s offered some Culatello to Galeazzo Maria Sforza, Duke of Milan. The first explicit and official quotation about Culatello dates back to 1735 and it is found in a document kept in Parma. The first literary references date back to the nineteenth century, by the local poet Giuseppe Callegari and the sculptor Renato Brozzi, who would exchange views on Culatello with the famous poet Gabriele D’Annunzio.

CHARACTERISTICS
Culatello di Zibello is a type of cold meat made from the posterior muscles and inner thigh of the pig, properly cleaned on the surface and trimmed to obtain the classic pear shape. To put it in simple words, Culatello consists of muscle bundles from the thigh, which is the best part of the ham. Its curing must be carried out in well-ventilated areas at a temperature between 13° and 17° C for no longer than 10 months as of the salting phase. During this period ventilation, natural light exposure and moisture are allowed depending on the climatic factors in the production area.
PRODUCTION AREA
The area where the Culatello Zibello is produced includes the following municipalities in the province of Parma: Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno.
FOLLOW THE TASTE!
Come to taste it at November Porc, a travelling gastronomic Festival, every weekend of November.

Posted in: Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, Parmigiano makers, TripAdvisor, Tuscany, Venice

Best Things to See and Do in Parma, Italy: Castles, Museums, Wine Bars, and Stunning Countryside

July 31, 2012 4:43 pm ⋅ Leave a Comment ⋅ nick garrett

Parma, Italy Isn’t Only Famous for Its Ham and Cheese, It’s Also Home to Beautiful Architecture and Centuries Old Churches and Palaces

Cassandra James, Yahoo! Contributor Network
Jan 11, 2011 “Share your voice on Yahoo! websites. Start Here.

Before I visited Parma, Italy, the only thing I knew about it was the ham my family and I ate on sandwiches. Famous for its ham, cheese and incredible cuisine, Parma is also known for its centuries-old churches, palaces and theaters and its 3,500 year history. Tourists flock to Parma to eat some of Italy’s best food, listen to world-class opera and, of course, to see Parma F. C. football matches. When my family and I were there, we did all of that and so much more.

Visit the Baptistery of Parma - If you enjoy beautiful and unique architecture, a visit to Parma isn’t complete without seeing the Baptistery of Parma – still considered one of the most important Medieval buildings in Europe.The Baptistery of Parma is a pink marble, octagonal-shaped building over 800 years old. Famous for its architecture, as well as its incredible frescoes and mythical animal statues, the Baptistery is home to paintings and sculptures by famous Italian artist, Benedetto Antelami, who was instrumental in designing the building. There’s a small entrance fee but it’s well worth the price.

The National Gallery - For art lovers, or those who appreciate history, the National Gallery should not be missed. It’s located on the second floor of the Pilotta Palace and is full of artwork from the 13th to the 19th centuries. The Pilotta Palace is quite stunning too.

Bardi Castle - There are several Medieval castles to visit in Parma, but Bardi Castle is one of the best. Its gorgeous location on top of a hill, looking out over a fairytale valley makes you realize what these amazing buildings were actually used for – protection and security. At Bardi Castle, which is still in superb condition, you can tour the castle and learn about how people actually lived, see the rooms they ate in, danced in, worked in. There’s also a lovely garden and don’t miss the small museum.

Drink Wine at a Parma Wine Bar - Famous for its food and drink, you have to spend time at a Parma Wine Bar. Not only do you get to enjoy a superb local wine, but the farm-style food many of the bars offer is inexpensive yet very tasty. We spent several nights sitting at one or more wine bars, as they’re a superb place to people watch, soak up the atmosphere and see what life in an Italian town is all about. You’ll find the best wine bars around Via Farini and Via Gramsci.

Visit Parma’s Beautiful Countryside - Parma is known throughout Europe for its lovely countryside, so don’t miss venturing out into it when you’re there. We hired horses one day at a local stable and took a short pony trek through the area, stopping off for lunch at a local cafe, drinking wine and eating farm-made sandwiches. Unbelievable. You can also hike, cycle, mountain bike or just take a leisurely stroll. It’s all accessible within a few minutes of Parma city limits. Your hotel reception can tell you the best places to see.

More Information:
Baptistery of Parma
The National Gallery website
Bardi Castle - the site is in Italian, but the video shows just how beautiful Bardi Castle and the surrounding area is
Parma Tourism

Posted in: Attractions in Italy, Paradise Tours, Parma, Parma Food n Walk tours, Prosciutto di Parma, Tours, USA News, Wine making ⋅ Tagged: Balsamico tours, budget Food tours Parma Bologna Italia, culinary Tour price Parma, David Beckham Tortelli love, excursion 3 Kings Food Tours, food excursion Food n walk tours, food n walk tours italy, Food tours, Foodnwalk tours, Paradise Tours, parma, Parma City, Parma Classic City tastings, Parma Ham and Balsamic tours, Parma’s ancient cellar tastings events in

The load down – 3 Kings tour: The Parma Food and Wines

July 31, 2012 12:41 pm ⋅ Leave a Comment ⋅ nick garrett

– your 3 Kings tour day starts with

‘The King of Cheeses’

Our much revered Parmigiano Reggiano Tour

Your FWT day starts with an incredible visit to one of the most revered makers of the famous Parmigiano Reggiano cheese.

Here we enter another world…

COOKING
SALTING
AGEING
TASTINGS

You will be amazed when you enter the cooking room to watch behind the scenes, the master and his family, cooking, separating the rich whey and lifting this magnificent DOP product.

As we begin to realise the huge amount of care and daily toil this product requires we visit the salting and sculpturing room. From there we enter the ageing room: the stagionatura.

Here among countless row of wheels is where the richest aroma enlivens the senses we learn how the Consorzio test and skillfully hammer each and every wheel before the ritual of fire branding.

Of course the tour is not complete until we watch the masters lift the wheels and celebrate the birth of the King of cheese.

The best part of all! … we taste this wonder with a dash of honey, balsamico and if we can twist you arm, a refreshing glass of crisp Malvasia white wine. A truly special start to our fabulous Food n Walk tour day.

Tour starts 9am (duration 2 hrs)

Food preparation takes place 365 days per annum. Non-slip footwear is advised – thong flip-flops are not suitable as some floor areas are wet.

2. The Prosciutto di Parma tour

…Langhirano Parma Ham 100% natural, it’s in the air!

SCENIC DRIVE
SALTING
CURING
AGEING
BRANDING ROOMS
RESERVE ROOM

Our second destination is equally awe inspiring as the first… the stunning drive and vinyard ascent is a photographers dream!

We have found a real treasure, a remarkable curing workshop of Prosciutto di Parma. Located high above the Langhirano valley in the heart of the Parma Ham DOP production area, .

It’s all in the AIR

It is the along these Apennine foothills that conspire to create the unique conditions necessary to cure only genuine Parma Ham.

They say just salt, air and time is needed…

But there is something else perhaps most fascinating of all that characterises this great legendary product:

the abiding union between Parmigiano Reggiano and Prosciutto di Parma.

We will see where the fresh haunches are selected an salted, visit the cooling, salting and “resting” rooms, each emulating the traditional annual curing seasons.

Best of all we will take you to the extraordinary cellar branding areas where the “Naso” or master nose deciphers the perfume of only the perfect product.

This is where we have truly the advantage over the rest because these vault house graded products aged in wood.

Please Note: most days the Prosciutto workshop is a buzz with activity – On weekends this may not be the case. We have access to the factory and will see all the processes for the gourmet Parma Ham.

Lunch is served! Your afternoon delight!

… on the Parma hillside

SCENIC VIEWS
TASTINGS
WINE TASTINGS
CASTLE GROUNDS
COFFEE

Top: Your castle Lunch awaits

Above: OMGG!!! Tortelli D’erbetta – finished in butter and Parmigiano Reggiano

Our lunch destination is above the Parma Ham Valley – simply the best lunch in Italy

PARMA TRADIZIONALE Lunch Menu

‘Salumi Misti’ freshly sliced DOP cold cut products:

Parmigiano Reggiano

Prosciutto di Parma

Culatello, Coppa

Felino Salame

GOURMET

…and for the full gourmet lunch the addition of:

Tortelli filled with delicious spinach and ricotta, finished of course with freshly grated parmesan in clarified butter.

All this sipping IWC award winning wines overlooking wonderful vistas and the food valley area from the vinyeards of Langhirano.

And for a special treat – a world number one DOC traditional dry Lambrusco with full nectar nose, rich berry flavours and fresh clean finish. Other wines include Malvasia, all grown in theimmediate surrounding hills.

Our lunch finishes at .2.30pm with light sweet biscotti or torta, with coffee or Grappa.

Please request any special dietary requirements.

3. The amazing Aceto Balsamico Tradizionale RE

Our final destination Balsamico settles your day in the most perfect way.

The world’s greatest Balsamico producer

… visit the Aceto batteria, the Vineyards and the hillside vistas… the incredible flavours finish our paradise 3 Kings tour.

SCENIC DRIVE
PHOTO SHOOT
IN THE LOFTS
TASTINGS
WINE TASTINGS (OPTIONAL EXTRA)

(Traditional Balsamic Vinegar of Reggio Emilia)

We are proud of our Balsamic tour because it is a rare location: special and utterly unique.

Another wow … a truly ancient world of the wine and balsamico maker. Firstly you will see the splendid acres of surrounding vineyards and be guest of this renowned supplier of top outlets across the world.

The consorzio for this original DOP Balsamico product dates back to the 11th century.

First mentioned in historical writings in 1046 (da Piacenza), Balsamico is a real elixir for all Gourmet lovers, chefs or slow food fans.

After this tour you will never confuse it with ordinary Balsamic Vinegar.

Aceto Balsamico Tradizionale it is produced solely from the finest grapes and never from soured wine vinegar like its Modenese industrial counterpart.

The sweetest white Trebbiano grapes are used to make this nectar, naturally grown and hand harvested – only the finest are selected by taste from the vineyard.

You will visit the Balsamic Must maturing rooms and the batteria lofts and taste 15 year old, 22 and 28 year old Balsamico from the antique barrels.

This sweet elixir helps you savour and digest a truly great day you will remember for years to come.

3 Kings Tour price summary

PRICES (in euros)

Tour Starts

8.45am finishes around 3.30pm

MEETING POINTS – Bar Gianni

We can come to you at your Parma Hotel or meet at the 3 Kings meeting point

SELF DRIVE PRICES

full 3 destination tour

1-4 people 210-00

5-8 people 285.00

The day tour includes

1. Parmigiano Reggiano – visit a small family producer
coffee option
2. Parma ham – one of Parma’s leading Prosciutto makers
3. Balsamico Tradizionale – dropping in on a small truly artisan maker
In The Castle battlement restaurant: Light tastings or Gourmet lunches – fresh fine produce and wines
Castle photo call
Vineyard stroll

Italian Hams Prosciutto di Parma, Golosa culinary tours

LUNCH & TASTING OPTIONS

Light lunch

28.00 per person 2 wines served (the classic cold cuts and trimmings – with coffee to finish)

Gourmet Lunch

32.00 per person 2 wines served (Culatello served with the regional cold cuts, Tortelli, sweet nibbles and a nip of Grappa with coffee to finish)

Balsamico 3 ages tastings – Red, Silver and Gold vintages

6.00 euro per person

Special diet requirements can be catered for… Just let us know prior to booking.

LUXURY DRIVING OPTIONS

4 people 280.00

Mini bus 360.00

We accept your PayPal secure deposit

Posted in: Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

CULATELLO & VERDI DAY TOUR PROFILE

July 30, 2012 9:44 pm ⋅ Leave a Comment ⋅ nick garrett

—————————————————————————————————–

CULATELLO VERDI TOUR

Culatello is regarded as the greatest cured ‘cold cut’ on earth – can only be cured in November to January each year and aged with the mist of the Bassa and River Po.
The ancient curing and ageing caves are open to us in the most spectacular setting.

This is the home of great artistry and making.

SCENIC DRIVE
SALTING
CURING
AGEING
RESERVE ROOM
Tastings
—————————————————————————————————–

Casa Verdi
A walk around the Meastro composer’s country home.
—————————————————————————————————–
Gourmet Lunch in the shadows of the Casa Verdi.

Spectacular Culatello, Coppa and Prosciutto – with local rustic pasta Tortelli to finish – Torta and Coffee – 2 wines.
—————————————————————————————————–
THE STRADIVARI WORKSHOP

Visiting the great Violin makers and restorers of Cremona.

The Original workshops are open for us to visit where we watch and listen to the artisan craftsmen honing their fine products – we finish the day with coffee in the square.

—————————————————————————————————–

Tour Starts in Parma
8.45am finishes around 4.00pm in Cremona

MEETING POINTS – Bar Gianni OR as you require

We can come to you at your Parma Hotel or meet at one of the most suitable start/meeting points.

—————————————————————————————————–

SELF DRIVE PRICES

280.00 euros base cost min 2 ppl (2-4 ppl)

LUNCH
35.00 per person

—————————————————————————————————–

Special diet requirements can be catered for… Just let us know prior to booking.

—————————————————————————————————–

For special tour request please just ask.

—————————————————————————————————–

Posted in: CULATELLO & VERDI DAY TOUR PROFILE, Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

BUDGET BEATER TOUR PROFILE

July 30, 2012 9:20 pm ⋅ Leave a Comment ⋅ nick garrett

FWT Top Quality tour – great cafe lunch stop – cool lean price.

Self Drive

179.00 euros per couple plus lunch & balsamico tastings

COUPLES BUDGET BEATER TOUR!

A budget tour taking in Parmigiano Reggiano Parma Ham Balsamico with a great Parma Ham Cafe Lunch option: nice n easy on the wallet.

Absolutely the perfect Honeymoon present… Best Pricepoint Food Tour in Parma!

Torrechiara Castle Parma – Photo call in the heart of our Food Valley Golosi tour day

Profile

1. Parmigiano Reggiano – visit a small family producer
2. Parma ham – one of Parma’s leading Prosciutto makers
3. Balsamico Tradizionale – dropping in on a regal estate and truly artisan maker

Light Lunch is your call - not included in the tour total

*Balsamico Vintage tastings – 6.00 euros per person

Scenic Drive n Picnic or Light Lunch (you choose on the day in our langhirano Deli Cafe – )

Tour Starts 8.45am Parma – Finishes 3.00pm nr Reggio

All prices are in Euros

—————————————————————————————————–

1. PARMIGIANO REGGIANO

Your FWT day starts with an incredible visit to one of the most revered makers of the famous Parmigiano Reggiano cheese.

COOKING
SALTING
AGEING

How they test the cheese

LIFTING THE CHEESE

TASTINGS
You will be amazed when you enter the cooking room to watch behind the scenes, the master and his family, cooking, separating the rich whey and lifting this magnificent DOP product.

Cheese Tour starts 9am (duration 2 hrs)

Open 365 days per annum. Non-slip footwear is advised – thong flip-flops are not suitable as some floor areas are wet.

—————————————————————————————————–

2. PROSCIUTTO DI PARMA

…Langhirano Parma Ham 100% natural, it’s in the air!

SCENIC DRIVE
SALTING
CURING
AGEING
BRANDING ROOMS
RESERVE ROOM

It is the along these Apennine foothills that conspire to create the unique conditions necessary to cure only genuine Parma Ham.

They say just salt, air and time is needed…

Please Note: most days the Prosciutto workshop is a buzz with activity – On weekends this may not be the case. We have access to the factory and will see all the processes for the gourmet Parma Ham.

—————————————————————————————————–

3. U BUY! YR PERFECT PICNIC OR LIGHT PROSCIUTTO LUNCH

We normally take a top top quality gourmet cafe lunch which is still absolutely fab! Cost per person c18-22.00euros

Mixed cold cuts Parma Ham, Salame, Coppa, great wines, coffee, biscotti

—————————————————————————————————–

4. VINTAGE ORGANIC Balsamico Tradizionale Tour

SCENIC DRIVE
PHOTO SHOOTS
IN THE LOFTS
3 AGES TASTINGS - The tasting charge is 6.00 euros per person
(Traditional Balsamic Vinegar of Reggio Emilia)

Escape to the hills! First mentioned in historical writings in 1046 (da Piacenza), Balsamico is a real elixir for all Gourmet lovers, chefs or slow food fans.

Aceto Balsamico Tradizionale it is produced solely from the finest grapes and never from soured wine vinegar like its Modenese industrial counterpart.

—————————————————————————————————–

START
8.45am

FINISH

Tour finishes at our Balsamico Vineyard around 3.00pm

TOUR START MEETING POINTS to be confirmed on booking

We can come to you at your Parma Hotel or meet at a designated meeting point

—————————————————————————————————–

TASTING OPTIONS

Balsamico 3 ages tastings – Red, Silver and Gold vintages

6.00 euro per person

Special diet requirements can be catered for… Just let us know prior to booking.

—————————————————————————————————–

LUXURY DRIVING OPTIONS

4 people 280.00

Mini bus 360.00

For special tour request please just ask.

—————————————————————————————————–

FWT Links - Click image for magical food days article

We accept your PayPal secure deposit

Posted in: budget tour, Food tours, Foodnwalk tours, Parma City, Parma Classic City tastings, Parma Ham and Balsamic tours, Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, Parmigiano makers, TripAdvisor, Tuscany, Venice

Home Page: Meet your Food Tour Guides

July 30, 2012 8:02 pm ⋅ Leave a Comment ⋅ nick garrett

Parma is many things … today it’s all yours

Caterina Conforti, CEO Food n Walk Tours, Parma

Welcome to Parma!

My name is Caterina Conforti, I was born in Parma and my family made both Parmigiano Reggiano and Prosciutto di Parma for 3 generations, with my grandfather Paride Conforti heading the Parma Agricultural Consorzio for many years.

Quality is at the heart of my City and my Company.

Welcome to Parma – I would love to show you my country.

Our Original Parma Food Tour – 3 Kings tour

The 3 Kings food tour is a delicious experience with the 3 best DOP destinations of Parma Ham, Parmesan Cheese and Reggio Emilia Balsamico Tradizionale – with the option of a Vineyard lunch or full Michelin Gourmet Lunch in the hills.

Sara - Our lead tour guide with +10 years experience of showing clients around Parma and beyond.

Travel in Italy is a joy. We’ll open all nooks and all the doors, step through shadows and shed the light, explain the whole process, the technical detail, origins and traditions, making your trip in Italy truly special.

Nick - Senior Tour Host and Director FWT

Parma is a place I love and know you will too. Welcome to the greatest food city in the world.

FWT VIDEOS on YOUTUBE

Our tours are fully customisable – bespoke service is our mission – Cate, FWT

Book Today… you’ve everything to gain, including a few pounds!!

Tripadvisor Reviews

Parma Food n Walk Tours Tripadvisor Reviews

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

Posted in: Attractions in Italy, Balsamico tours, City of Love, food n walk, Food n walk tours, Food tours, Foodnwalk tours, Good Food USA, Heading to Parma Venice, Parma City, Parma Classic City tastings, Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

FWT 3 Kings Food tour – Ham, Cheese, Balsamico, Castle Lunch, scenic drives…you can have it all!

July 28, 2012 2:24 pm ⋅ Leave a Comment ⋅ nick garrett

”you said it was a Paradise tour… I wanted to hold you to that statement!.. and it is… everything … more’‘

Kinny – USA client

”Man this was the highspot of our European tour… absolutely amazing!!”

Everett, NYC USA

– your 3 Kings tour day starts with

‘The King of Cheeses’

Our much revered Parmigiano Reggiano Tour

Your FWT day starts with an incredible visit to one of the most revered makers of the famous Parmigiano Reggiano cheese.

Here we enter another world…

COOKING
SALTING
AGEING
TASTINGS

You will be amazed when you enter the cooking room to watch behind the scenes, the master and his family, cooking, separating the rich whey and lifting this magnificent DOP product.

As we begin to realise the huge amount of care and daily toil this product requires we visit the salting and sculpturing room. From there we enter the ageing room: the stagionatura.

Here among countless row of wheels is where the richest aroma enlivens the senses we learn how the Consorzio test and skillfully hammer each and every wheel before the ritual of fire branding.

Of course the tour is not complete until we watch the masters lift the wheels and celebrate the birth of the King of cheese.

The best part of all! … we taste this wonder with a dash of honey, balsamico and if we can twist you arm, a refreshing glass of crisp Malvasia white wine. A truly special start to our fabulous Food n Walk tour day.

Tour starts 9am (duration 2 hrs)

Food preparation takes place 365 days per annum. Non-slip footwear is advised – thong flip-flops are not suitable as some floor areas are wet.

2. The Prosciutto di Parma tour

…Langhirano Parma Ham 100% natural, it’s in the air!

SCENIC DRIVE
SALTING
CURING
AGEING
BRANDING ROOMS
RESERVE ROOM

Our second destination is equally awe inspiring as the first… the stunning drive and vinyard ascent is a photographers dream!

We have found a real treasure, a remarkable curing workshop of Prosciutto di Parma. Located high above the Langhirano valley in the heart of the Parma Ham DOP production area, .

It’s all in the AIR

It is the along these Apennine foothills that conspire to create the unique conditions necessary to cure only genuine Parma Ham.

They say just salt, air and time is needed…

But there is something else perhaps most fascinating of all that characterises this great legendary product:

the abiding union between Parmigiano Reggiano and Prosciutto di Parma.

We will see where the fresh haunches are selected an salted, visit the cooling, salting and “resting” rooms, each emulating the traditional annual curing seasons.

Best of all we will take you to the extraordinary cellar branding areas where the “Naso” or master nose deciphers the perfume of only the perfect product.

This is where we have truly the advantage over the rest because these vault house graded products aged in wood.

Please Note: most days the Prosciutto workshop is a buzz with activity – On weekends this may not be the case. We have access to the factory and will see all the processes for the gourmet Parma Ham.

Lunch is served! Your afternoon delight!

… on the Parma hillside

SCENIC VIEWS
TASTINGS
WINE TASTINGS
CASTLE GROUNDS
COFFEE

Top: Your castle Lunch awaits

Above: OMGG!!! Tortelli D’erbetta – finished in butter and Parmigiano Reggiano

Our lunch destination is above the Parma Ham Valley – simply the best lunch in Italy

PARMA TRADIZIONALE Lunch Menu

‘Salumi Misti’ freshly sliced DOP cold cut products:

Parmigiano Reggiano

Prosciutto di Parma

Culatello, Coppa

Felino Salame

GOURMET

…and for the full gourmet lunch the addition of:

Tortelli filled with delicious spinach and ricotta, finished of course with freshly grated parmesan in clarified butter.

All this sipping IWC award winning wines overlooking wonderful vistas and the food valley area from the vinyeards of Langhirano.

And for a special treat – a world number one DOC traditional dry Lambrusco with full nectar nose, rich berry flavours and fresh clean finish. Other wines include Malvasia, all grown in theimmediate surrounding hills.

Our lunch finishes at .2.30pm with light sweet biscotti or torta, with coffee or Grappa.

Please request any special dietary requirements.

3. The amazing Aceto Balsamico Tradizionale RE

Our final destination Balsamico settles your day in the most perfect way.

The world’s greatest Balsamico producer

… visit the Aceto batteria, the Vineyards and the hillside vistas… the incredible flavours finish our paradise 3 Kings tour.

SCENIC DRIVE
PHOTO SHOOT
IN THE LOFTS
TASTINGS
WINE TASTINGS (OPTIONAL EXTRA)

(Traditional Balsamic Vinegar of Reggio Emilia)

We are proud of our Balsamic tour because it is a rare location: special and utterly unique.

Another wow … a truly ancient world of the wine and balsamico maker. Firstly you will see the splendid acres of surrounding vineyards and be guest of this renowned supplier of top outlets across the world.

The consorzio for this original DOP Balsamico product dates back to the 11th century.

First mentioned in historical writings in 1046 (da Piacenza), Balsamico is a real elixir for all Gourmet lovers, chefs or slow food fans.

After this tour you will never confuse it with ordinary Balsamic Vinegar.

Aceto Balsamico Tradizionale it is produced solely from the finest grapes and never from soured wine vinegar like its Modenese industrial counterpart.

The sweetest white Trebbiano grapes are used to make this nectar, naturally grown and hand harvested – only the finest are selected by taste from the vineyard.

You will visit the Balsamic Must maturing rooms and the batteria lofts and taste 15 year old, 22 and 28 year old Balsamico from the antique barrels.

This sweet elixir helps you savour and digest a truly great day you will remember for years to come.

3 Kings Tour price summary

PRICES (in euros)

Tour Starts

8.45am finishes around 3.30pm

MEETING POINTS – Bar Gianni

We can come to you at your Parma Hotel or meet at the 3 Kings meeting point

SELF DRIVE PRICES

full 3 destination tour

1-4 people 210-00

5-8 people 285.00

The day tour includes

1. Parmigiano Reggiano – visit a small family producer
coffee option
2. Parma ham – one of Parma’s leading Prosciutto makers
3. Balsamico Tradizionale – dropping in on a small truly artisan maker
In The Castle battlement restaurant: Light tastings or Gourmet lunches – fresh fine produce and wines
Castle photo call
Vineyard stroll

LUNCH & TASTING OPTIONS

Light lunch

28.00 per person 2 wines served (the classic cold cuts and trimmings – with coffee to finish)

Gourmet Lunch

32.00 per person 2 wines served (Culatello served with the regional cold cuts, Tortelli, sweet nibbles and a nip of Grappa with coffee to finish)

Balsamico 3 ages tastings – Red, Silver and Gold vintages

6.00 euro per person

Special diet requirements can be catered for… Just let us know prior to booking.

LUXURY DRIVING OPTIONS

4 people 280.00

Mini bus 360.00

We accept your PayPal secure deposit

Posted in: Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

Delicious Delicious Delicious Italy!! – welcome to Food n Walk Balsamico, Parmesan and Parma Ham tours

July 27, 2012 10:07 pm ⋅ Leave a Comment ⋅ nick garrett

TRULY THE MOST BEAUTIFUL Parma tour – with Food n Walk Tour host Nick

Welcome to real Italy …

Nick, Parma’s much mooted ex-Golosa tour host, will ease you around this beautiful Italian gourmet food tour.

Food n Walk Tours Parma consist of superior quality self drive guided visits, to the production sites of some of Italy’s most famous DOP food products such as Prosciutto di Parma Ham, Parmigiano Reggiano cheese as well as breathtaking strolls through Traditional Balsamic Vinegar studios of Reggio and Modena.

English is an incredibly narrative language. The benefits of having me as your mother tongue food tour host is the shared self effacing experience picking our way through the occasional hilarious gaffs, silence crackling language problems and total loss in translation… classic fun yet the bottom line is I know and love these products and watch my children thrive on them: I share and cherish them in a special way.

Nick Garrett

See Nicks Tripadvisor recommendations.

WE HAVE THE ULTIMATE FIRST WORD IN QUALITY – IT’S A GIVEN… WELCOME TO OUR PARMA FOOD AND WINE TASTING TOURS

Here we stand in the heart of Parmigiano DOP production Zone and this particular maker stands out as one of the very best… the King of cheese? Give me one reason why not: for health, cultural tradition and of course fantastic taste… this Gold medal producer, one of the 564 currently at work is right now cooking 6000 ltrs of fresh natural milk… but there is more… the magical healing properties of the whey… lets go see…

Tour host Nick: Quoting the start of the fantastic day…

You will have the opportunity of admiring and experience the different steps involved in the production. The tours are quite flexible and can fit in with your travel plans. Do contact Foodnwalk to create a tour just for you. We would like to invite you to enjoy a wonderful experience in the culture of our land, visiting the production sites of Parma ham, traditional balsamic vinegar from Modena, parmesan cheese and getting directly in touch with the ancestral tradition of Parma and its typical products.

PARMIGIANO REGGIANO CHEESE TOUR

Parma FWT Parmigiano Reggiano cheese factory visit. Visiting a “Caseificio” is like going back in time. The “King of the cheeses” actually has very old origins and today, like 7 centuries ago, Parmigiano Reggiano cheese is still made following the same traditional and genuine methods. Parmigiano Reggiano cheese is protected by the European Union and can only be produced in a restricted area, the so called “zona tipica”, which includes the provinces of Parma, Reggio Emilia, Modena, and a part of Bologna (left of the Reno river) and Mantova(right of the Po river). It takes about 2 hours to see the whole production, preferably early in the morning.

PARMA HAM TOUR QUOTE

Ok so if Parmigiano Reggiano relies on the grasslands and the milk quality then this next product goes one further: not only the earth, the land but the air is what finally steers this product to perfection… inside this workshop are three hundred thousand legs maturing for up to thirty months… nothing short of a miracle. One they perform here everyday since Etruscan times… five thousand years of culture inside these walls… lets go live the next treasure…

The tour has started but the sights and aromas await…

The production area of Prosciutto di Parma or Parma ham is located in the southern part of Parma province. Here, and only here, can genuine Parma Ham be produced. Using very heavy and selected Italian pigs and following the traditional and genuine method, Prosciutto di Parma is still produced like it was about 2000 years ago. Only four ingredients are necessary to produce Parma ham: a pork leg, a minimum quantity of salt to preserve the meat, the air to dry it out, and time, a lot of time, at least 12 months to get a perfect flavor. The plant opens 7 days per week.

Culatello, the most prized cold cut of Parma

CULATELLO TOUR

This excellent product is strictly tied to the Po River and real Culatello is actually produced in 12 small villages of the so-called “Bassa Parmense”all located along the right side of the Po River. Culatello is made from the best part of a pork leg, carefully salted and cured in the humidity of the caves, where the Culatello rests for at least 11 months and bears all the flavor, the smells and the history of the river.

Parma Golosa take you Inside the Balsamico world

TRADITIONAL BALSAMIC VINEGAR TOUR

Balsamico Tour Quote

There are no words to describe the time taken in the creation of this nectar… here we see one of the truly amazing products of the world… and taste? Our next tasting will take us to the definition of sweetness that is incomparable… First mentioned in 1046 this magical product has been made for Kings and paupers for millennia…

Traditional Balsamic Vinegar of Reggio Emilia and of Modena is a real jewel for all gourmets and the estate we visit is often used in film production – breathtaking is the word.

It is a unique digestive condiment as it is produced directly from the finest grape juice. The liquid is then placed in wooden barrels and through an oxidation process over a dozen years it is transformed into aceto Balsamico.

As this process continues the sweetness overlays the residual 5% acidity until it becomes completely smooth with just a faint twist of aceto. The sweetness is both rich and delicate, complex yet far beyond that sugary taste of honey or sugar.

If honey were the finest wood – Balsamico is surely the Stradivari.

And yes it is super fabulous on strawberries or fine vanilla ice cream - gellato.

Culatello tastings in Parma’s ancient cellars – Choose Food n Walk.com for Parma’s best Food Tours

July 27, 2012 11:31 am ⋅ Leave a Comment ⋅ nick garrett

A MAGICAL ITALIAN EXCUSION – PARMA GOLD PALAZZO TASTING TOUR EXPERIENCE FWT!

The perfect food tour with a fabulous cellar tasting at the Palazzo?

We are constantly asked for wine tasting destinations around Parma and now we proudly launch our Parma Gold Wine tasting in the city – Parma’s Piazza Duomo’s 13th century private tasting cellars now open to guests of Food n Walk tours… here you are invited to savour Parma’s DOP cold cuts, the fine wines, Parmigiano and Aceto Balsamico Tradizionale – tastes to last a lifetime or more…

So that’s the best City destination by far.

You will taste special reserva Prosciutto di Parma, Felino salame (we will talk about the forthcoming Felino valley culinary tour right here shortly) along with Balsamico tradizionale, the very finest regional wines and of course the prized Culatello – all products are coveted by DPO standard and for sure the experience in the ancient vaults is an absolute jewel in the crown Ducale. The perfect start to the Parma evening…

For a exclusive food and wine tasting in the Palazzo contact Nick or Vittorio info@foodnwalktours.com or simply fill out a contact form here

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For more info contact Caterina or Nick at info@foodnwalktours.com

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Posted in: Culatello and Prosecco tastings, Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, parma ham factory, Parmigiano makers, prosciutto tasting parma, TripAdvisor, Tuscany, Venice, visit parmigiano reggiano factory parma

Welcome to the City of Love…

July 26, 2012 8:54 pm ⋅ nick garrett

Posted in: Balsamico tours, City of Love, Culatello and Prosecco tastings, food n walk, Food n walk tours, Food tours, Foodnwalk tours, Parma Classic City tastings ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, Parmigiano makers, TripAdvisor, Tuscany, Venice

Villino di Porporano – the affordable Luxury Cool B&B country house, Parma

July 23, 2012 2:45 pm ⋅ nick garrett

Villino di Porporano – the affordable Luxury B&B country house, Parma

When I first arrived at Villino to collect my clients for our Parma food tour, I was amazed how near it was to town … 8 minutes by car and here I was surrounded by countryside and the aroma of fresh coffee.

Elena arrived at the elegant gates of this wonderful country home.. greeted not only by her immediacy but by two pooches who immediately gave my shins a delightful massage!

”Come in Nick … want a coffee?”

Truth be known I’d just grabbed one but seeing the beautifully poured cappuccini on the cotton clad 17th century walnut table in the dining room I opted for another without a moment’s hesitation… that’s two in the space of half an hour! God help my tourists!

Then followed the most delicious home baked brioche I had ever tasted and I felt completely at home…

”Where are you from Elena?”

”Near Abbruzzo in the centre but my husband is from Parma… I have just finished renovations here…”

”It looks fantastic… I love the style mix…”

Elena responded with a modesty so typical of Italians who really have a wealth of talent… yet decline such flattery.

The place is gorgeous and opens out in many directions into the garden, patios and into the beautiful dining area with rooms a generous extension of this masterclass of comfort casa interior design.

Coming from an interiors background I was and still am impressed.

Villino is the perfect retreat from the charming but zestful Parma whirl and makes a perfect romance or relaxation location with now a new pool – a big tick now for all the boxes.

But what really makes this place special is Elena and her family and in a city where to be honest genuine accommodation is not surprisingly a plenty the Villino is one of a hand full of places we regularly recommend to our clients.

That aside the food and trimmings are a dream – just look at their Tripadviosr reviews!

Welcome to Parma… it’s a given.

TRIPADVISOR EXTRACT for Villino

91 reviews

dianne40

Sterling, Virginia

Reviewer

4 reviews

Reviews in 4 cities

“alittle oasis in Parma”

Reviewed 26 August 2012 NEW

My husband and I had a wonderful experience staying at this B&B. I think what I liked best was the beautiful grounds, Elena and her family, Paula, her assistant, the pool and the fantastic breakfast. Elena makes you feel like family. I was very sad to leave because she made our stay so nice. I loved the location, just outside…More

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ginaminasnooks

darkest somerset

Contributor

17 reviews

Reviews in 9 cities

9 helpful votes

“Elegance and cool in Parmesan countryside”

Reviewed 17 August 2012

This B&B exudes sophistication and effortless charm. The fabric of the building and the rooms is very good, soft brick and linen. Airy public spaces comprise the large salon and loggia for breakfast. This meal was beautiful – with Parma ham (!) and feather light home made cakes, copious fresh orange juice, etc. Also, enjoy the fresh pool! The town…More

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pncostello

West Chester, Pennsylvania

Contributor

11 reviews

Reviews in 7 cities

4 helpful votes

“Beautiful and quiet B&B outside Parma”

Reviewed 29 July 2012

This B&B is in a separate villa building next to the owner’s home. The inside of the building has been completely renovated and the rooms fully decorated. The bathroom is modern and fully equipped. It is all beautiful. Elena the owner is a gracious hostess and a wonderful baker. Her homemade pastry for the breakfast is excellent. Sitting on the…More

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Margaret T

Sydney, Australia

1 review

“A perfect place to stay when visiting Parma”

Reviewed 26 July 2012

I cannot talk highly enough about our stay. My family stayed for 6 magical nights during our recent trip to Europe and I am so glad we decided to stop in Parma and in particular with Elena and Guiseppe at Villino di Porporana. The rooms were of outstanding quality and we loved the way the beautifual building was restored. Paula…

Article Nick Garrett, FWT host and director of tours

Tel. +39 0521 64 22 68
Fax. +39 0521 641083
Mobile. +39 349 41 26 037
E-mail: info@villinodiporporano.com Photos by Davide Gallico, Paolo Pasini and Jacopo Niccoli

Posted in: Artists and Musicians, B&B Parma, Castles, castles of Parma, food n walk, Food n walk tours, Foodnwalk tours, Tours ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, Parmigiano makers, TripAdvisor, Tuscany, Venice

Naked Wines Lays Ambitions Bare

July 23, 2012 1:24 pm ⋅ nick garrett

Ambitions Bare all

July 23, 2012, 7:41 am

Picture Credit:”.flickr.com.”

A wine company set up only four years ago to invest in small-scale vineyards is expanding globally.

Naked Wines, the UK’s fastest-growing online retailer, has announced it is setting up business in Australia and America.

The Norwich-based company’s business is persuading investors to put money into small, independent winegrowers in the same way as ‘angels’ bankroll plays and shows in the hope that they will become successful and turn into big money-spinners.

Started in in 2008 by South African entrepreneur Rowan Gormley, the company has more than 100,000 investors in the UK who together put £2 million into the fund each month.

In return for committing to a small sum each month the investors become entitled to buying the wine at a discounted price. They also have a say in which companies to invest in and which companies should appear on the website. They can also speak to the winegrowers directly and get the chance to go on overseas trips to see the vineyards they invest in.

Last year Naked Wines had a turnover of £20 million and now boasts a staff of 12.

It is now turning its attention to Australia and the US where it is looking to invest £5.5 million in small growers.

As part of its first international expansion, Naked Wines aims to help fund up to 20 independent winemakers looking to expand in Australia.

Australian winemakers who have teamed up with Naked Wines include Sam Plunkett from the Strathbogie Ranges of Victoria, who has set up his own label ‘The Butterfly Effect’; Rebecca and Adrian Santolin from Yarra Valley who developed ‘Boy Meets Girl’ and Brian Fletcher from Margaret River, who now has his own label.

Naked Wines said in a statement: “By investing directly in the winemaker, Naked Wines delivers exclusive wines at preferential prices to their customers and counters the creative stifling that the extreme consolidation at the retail end of the market has generated.”

Luke Jecks, managing director of Naked Wines Australia, said he was excited to be bringing the brand to Australia and helping consumers connect with winemakers.

“Having witnessed the growth and dominance of the big supermarket chains, their increase in private label brands and the boom in discount distressed stock suppliers, I knew winemakers were getting fewer opportunities and customers were getting fewer choices. The Australian wine industry needed a rapid change,” he said.

“I turned to my good friend and entrepreneur, Rowan Gormley, who was already successfully leading the way with change and success in the UK and fell in love with the Naked Wines model.”

Posted in: culinary Tour price Parma, Parma Ham and Balsamic tours, USA News, Wine making, Wines of Nappa Valley, Wines of Santa Maria ⋅ Tagged: 3 Kings Food Tours, Balsamico tours, culinary Tour price Parma, David Beckham Tortelli love, events in Parma, Food n walk tours, food n walk tours italy, Food tours, Food tours Italia, Foodnwalk tours, Paradise Tours, parma, Parma City, Parma Classic City tastings, Parma Ham and Balsamic tours

Il Bacher win!!

July 21, 2012 9:43 am ⋅ nick garrett

The Bacher win in Ready Steady Cook TV show

On April 21 aired the last episode of Italian Campanile, the transmission section Ready Steady Cook.

The Emilia-Romagna represented by Bacher The restaurant has beaten the Lazio region represented by a restaurant in Tuscania.
Again Alessandra D’Officer (owner of the restaurant Il Bacher) and Francesco Ambrosini (chef) brought traditional recipes of our mountain territory.
As a first course “the frita typical of Bercetese ” as a main dish and the “basket of Parmesan scrambled eggs with mushrooms and slow cook.”

The judge is the home audience’s preference is that the tele-voting. The Bacher won with 77% of the votes, and admitted to the finals participating on May 5 from 12:00 to 12:20 in the quarter-final against the Abruzzo.

Bacher’s victory is the victory of the Emilia, our excellent cuisine, typical of our products, our friendliness and desire to be together, we characterize peculiarities compared to other Italian regions. Precisely for this reason they deserve to win!

TRIPADVISOR

Posted in: Baking bread, Balsamico tours, Il Bacher Berceto ⋅ Tagged: 3 Kings Food Tours, Balsamico tours, culinary Tour price Parma, David Beckham Tortelli love, events in Parma, Food n walk tours, food n walk tours italy, Food tours, Food tours Italia, Foodnwalk tours, Paradise Tours, parma, Parma City, Parma Classic City tastings, Parma Ham and Balsamic tours

Il Bacher restaurant Berceto – turn-off for great relaxing meal on A15 Autostrada

July 21, 2012 9:04 am ⋅ Leave a Comment ⋅ nick garrett

Il Bacher is in the perfect location Eatery if you are driving from Parma to Spezia and Cinque Terre – you don’t want to take a break at Autogrill really do you!!??

The local rustic cuisine is at it’s best here and well within easy on the road budget.

Here you stand 840m above sea level on the Tuscan borderlands famous for it’s ancient trail Via Francigena and wonderful countryside.

Food n walk tours offer shot breaks in the hills staying in Berceto for the rare hillside Parmigiano Reggiano tours picnics gourmet Bacher restaurant lunches and relaxing walks.

FACEBOOK English Version with CONTACT DETAILS

About Us – Since 2004
We make great local rustic cuisine combining tradition and innovation with locally produced much of it organically grown.

Easy Location Between Parma-Berceto-and the Beach!!

A15 Autostrada, take the Berceto exit bearing left we are 600m from the exit.
The majestic Apennine mountains of Val Baganza, is home to this architectural stone Restaurant.

In 2009 the Restaurant Bacher was named “Restaurant of the Year” by the Italian Historical Gastronomy and we proudly continue our food tradition today.

INFORMATION:
Closed on Wednesdays during the summer season we are always open 11am 3.00pm and evenings.

SERVICES OFFERED:
Banquet service
private rooms
Park, garden and terrace
private parking
disabled access
air conditioning
ATM and Credit Cards: all
Contacts

Visit us – Visit our website: www.ilbacher.it

Phone 0525 629093
Email info@ilbacher.it
Website http://www.ilbacher.it/

Posted in: Attractions in Italy ⋅ Tagged: 3 Kings Food Tours, Balsamico tours, budget Food tours Parma Bologna Italia, culinary Tour price Parma, David Beckham Tortelli love, events in Parma, Food n walk tours, food n walk tours italy, Food tours, Foodnwalk tours, Paradise Tours, parma, Parma City, Parma Classic City tastings, Parma Ham and Balsamic tours

NEW Budget Tour – with Profile

July 20, 2012 5:09 pm ⋅ Leave a Comment ⋅ nick garrett

Streamline tour! Same places as 3 Kings – simple lunch stop UBuy – lean prices!!!

***COUPLES* BUDGET BEATER TOUR!!! *a new optional*** Food n Walk Tour!

A budget tour taking in Parmigiano Reggiano Parma Ham Balsamico with a picnic lunch atop a mountain vista!!!

84.00 per person!!! SEPTEMBER OFFER (for tours booked after Sept 1 2012) – Couples Only – inc Balsamico tour n taste, Parmigiano tour n tasting, Parma ham tour n picnic…

The Best Pricepoint Food Tour in Parma!

Torrechiara Castle Parma – Photo call in the heart of our Food Valley Golosi tour day

The BB day tour

Profile

1. Parmigiano Reggiano – visit a small family producer
2. Parma ham – one of Parma’s leading Prosciutto makers
3. Balsamico Tradizionale – dropping in on a regal estate and truly artisan maker

Light Lunch is your call – not included in the tour total

Balsamico Vintage tastings 6.00 per person

Scenic Drive n Picnic or Light Lunch (you choose on the day in our langhirano Deli Cafe – )

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PARMIGIANO REGGIANO

Your FWT day starts with an incredible visit to one of the most revered makers of the famous Parmigiano Reggiano cheese.

COOKING
SALTING
AGEING

How they test the cheese

LIFTING THE CHEESE

TASTINGS
You will be amazed when you enter the cooking room to watch behind the scenes, the master and his family, cooking, separating the rich whey and lifting this magnificent DOP product.

Cheese Tour starts 9am (duration 2 hrs)

Food preparation takes place 365 days per annum. Non-slip footwear is advised – thong flip-flops are not suitable as some floor areas are wet.

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PROSCIUTTO DI PARMA

…Langhirano Parma Ham 100% natural, it’s in the air!

SCENIC DRIVE
SALTING
CURING
AGEING
BRANDING ROOMS
RESERVE ROOM

It is the along these Apennine foothills that conspire to create the unique conditions necessary to cure only genuine Parma Ham.

They say just salt, air and time is needed…

Please Note: most days the Prosciutto workshop is a buzz with activity – On weekends this may not be the case. We have access to the factory and will see all the processes for the gourmet Parma Ham.

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PICNIC

Choose from our delicious local quality gastrononia Cafe a selection of food as we head into the hills for our Ham Tour.

If it’s raining or a tad cool, we’ll choose to stay in the cafe.

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Balsamico Tradizionale Tour

SCENIC DRIVE
PHOTO SHOOTS
IN THE LOFTS
3 AGES TASTINGS – 6.00 euros per person
(Traditional Balsamic Vinegar of Reggio Emilia)

First mentioned in historical writings in 1046 (da Piacenza), Balsamico is a real elixir for all Gourmet lovers, chefs or slow food fans.

Aceto Balsamico Tradizionale it is produced solely from the finest grapes and never from soured wine vinegar like its Modenese industrial counterpart.

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PRICES (in euros) 84.00 per person
Tour Starts
8.45am finishes around 3.00pm

MEETING POINTS – Bar Gianni

We can come to you at your Parma Hotel or meet at the 3 Kings meeting point

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SELF DRIVE PRICES

89.00 euros per person min 2 ppl

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TASTING OPTIONS

Balsamico 3 ages tastings – Red, Silver and Gold vintages

6.00 euro per person

Special diet requirements can be catered for… Just let us know prior to booking.

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LUXURY DRIVING OPTIONS

4 people 280.00

Mini bus 360.00

For special tour request please just ask.

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FWT Links - Click image for magical food days article

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Posted in: budget tour, food n walk, Food n walk tours, Food tours, Foodnwalk tours, Good Food USA, Paradise Tours, Parma, Parmigiano Regianno ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, Parmigiano makers, TripAdvisor, Tuscany, Venice

on the brink.. Season to season Passo Della Cisa Walks

July 20, 2012 4:40 pm ⋅ Leave a Comment ⋅ nick garrett

Our food day brings you to the border with Tuscany at 1140m – we can walk the mountain trail all day and picnic … if you like

The Brink of Heaven – The incredible Passo Della Cisa walk

Food n Walk Tours.

Spectacular Italy! The Passo della Cisa Winter’s end March 2011

07MAR

FB Gallery of new images

Above: The Cai VF 00 track rising from Passo della Cisa

Today we went up to Passo della Cisa and I took a look at a trek link which is simply going to be out of this world when I get along it in April.

This is the link used for centuries since Saint Francis set course for Rome. At this point it reaches 1048mabove sea level.

The Massa Carrara from Cisa

See facebook link

http://www.facebook.com/album.php?aid=2115197&id=1173513226

The steps here (in Emilia Romagna) lead past the church to the left or right adjoining the track behind thebell tower (sited in Tuscany) and pine clad mountains, climbing up the ridge following due west, across the Bratello range descending the valley toward Pontremoli… and Cinque Terre.

Posted in: Attractions in Italy, Food n walk tours, Food tours, Foodnwalk tours, Mountain walks, Parmigiano Regianno ⋅ Tagged: Bologna, Cheese, Florence, Food tours, Italian Vacation, Italy, making, parma, Parmigiano makers, TripAdvisor, Tuscany, Venice

Sophia Loren

July 20, 2012 3:57 pm ⋅ Leave a Comment ⋅ nick garrett

Italy is a place full of beautiful things… none more so than Sophia Loren

“If you haven’t cried, your eyes can’t be beautiful.” Sophia Loren quote Similar Quotes. Add to Chapter…

“Sex appeal is fifty percent what you’ve got and fifty percent what people think you’ve got.” Sophia Loren quote Similar Quotes. About: Sex quotes. Add to Chapter…

“Beauty is how you feel inside, and it reflects in your eyes. It is not something physical.” Sophia Loren quote Similar Quotes. About: Beauty quotes. Add to Chapter… “A woman’s dress should be like a barbed-wire fence: serving its purpose without obstructing the view.” Sophia Loren quote Similar Quotes. About: Men and Women quotes, Women quotes. Add to Chapter…

“Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.” Sophia Loren quote Similar Quotes. About: Success quotes. Add to Chapter…

“Sex is like washing your face – just something you do because you have to. Sex without love is absolutely ridiculous. Sex follows love, it never precedes it.” Sophia Loren quote Similar Quotes. About: Sex quotes. Add to Chapter…

“After all these years, I am still involved in the process of self-discovery. It’s better to explore life and make mistakes than to play it safe. Mistakes are part of the dues one pays for a full life.”

Early life

Loren was born in the Clinica Regina Margherita in Rome, Italy,^[1]^[2] daughter of Romilda Villani (1914–1991) and Riccardo Scicolone, a construction engineer of Sicilian and Venetian origins.^[3] Scicolone refused to marry Villani, leaving Romilda, a piano teacher and aspiring actress, without support.^[4] Loren’s parents had another child together, her sister Anna Maria Villani Scicolone, in 1938. Loren has two younger paternal half-brothers, Giuliano and Giuseppe.^[5] Romilda, Loren, and Maria lived with Loren’s grandmother in Pozzuoli, near Naples, to survive.

During World War II, the harbour and munitions plant in Pozzuoli was a frequent bombing target of the Allies. During one raid, as Loren ran to the shelter, she was struck by shrapnel and wounded in the chin. After that, the family moved to Naples, where they were taken in by distant relatives.

After the war, Loren and her family returned to Pozzuoli. Grandmother Luisa opened a pub in their living room, selling homemade cherry liquor. Villani played the piano, Maria sang and Loren waited on tables and washed dishes. The place was very popular with the American GIs stationed nearby.

When she was 14 years old, Loren entered a beauty contest in Naples and, while not winning, was selected as one of the finalists. Later she enrolled in acting class and was selected as an extra in Mervyn LeRoy‘s 1951 film Quo Vadis, launching her career as a motion picture actress.

Career

1950–1957 (beginnings and Hollywood stardom)

After being credited professionally as Sofia Lazzaro, she began using her current stage name in 1952′s La Favorita. Her first starring role was in Aida (1953), for which she received critical acclaim.^[7] After playing the lead role in Two Nights with Cleopatra (1953), her breakthrough role was in The Gold of Naples (1954), directed by Vittorio De Sica.^[7] Too Bad She’s Bad, also released in 1954, became the first of many films in which Loren co-starred with Marcello Mastroianni. Over the next three years she acted in many films such as Scandal in Sorrento (1955) andLucky to Be a Woman (1956). In 1957, Loren’s star had begun to rise in Hollywood, with the films Boy on a Dolphin (her U.S. film debut), Legend of the Lost with John Wayne, and The Pride and the Passion in which she starred opposite Cary Grant and Frank Sinatra.

In 1980, after the international success the biography Sophia Loren: Living and Loving, Her Own Story by A. Hotchner, Loren portrayed herself and her mother in a made-for-television biopic adaptation of her autobiography entitled Sophia Loren: Her Own Story. Ritza Brown and Chiara Ferrari each portrayed the younger Loren. In 1981, she became the first female celebrity to launch her own perfume, Sophia, and a brand of eyewear soon followed.^[7] In 1982, while in Italy, she made headlines after serving an 18-day prison sentence on tax evasion charges—a fact that failed to hamper her popularity or career. In fact, Bill Moore, then employed at Pickle Packers International advertising department, sent her a pink pickle-shaped trophy for being “the prettiest lady in the prettiest pickle”.

She acted infrequently during the 1980s and turned down the role of Alexis Carrington in 1981 for the TV series Dynasty. Although she was set to star in thirteen episodes of CBS’s Falcon Crest in 1984 as Angela Channing‘s half-sister Francesca Gioberti, negotiations fell through at the last moment and the role went to Gina Lollobrigida instead. Sophia preferred devoting more time to raising her sons.^[9]^[10] In 1988 she starred in the miniseries The Fortunate Pilgrim.