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JOIN NICK ON PARMIGIANO GOURMET TOURS AND TASTINGS…

”Nick you said this Italian trip would be a Paradise tour…

 and it was… everything … and more’

Kinny – USA client

We really do aim to make the best tours in Italy available to all. Guided tours can be difficult to select but at FWT rest assured we will give you a bespoke, private tour, making your travel in Italy a dream come true.

Do you want to peer the inside hidden world of the Parmesan maker?  We open the doors and are welcomed by this extraordinary Italian family…

Are you here tracking down your family tree and ancestry? … relax and reflect about your great tour of Italy in the company of great fellow Italians and the spirit of traditions and family!

We promise your food n walk guided tour of Italy will bring you joy for years to come!

 


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

Everett, NYC USA


3 Kings Castello Lunch – mix of finest cold cuts Prosciutto di Parma, Tortelli, Coffee, biscotti torta – 2 wines:  Lambrusco dry, Malvasia.

 

1-2  people  210.00 base 

3 -4 people 240-00 base 

5-8 people 285.00  base

all + Lunch and Balsamico

3 destinations – extra scenic tour –  Gourmet Lunch – vineyard tasting – full day 9am start 4pm finish



 NEW BUDGET BEATER TOUR!!!  

a new fully optional Food n Walk Tour!  

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

Budget Beater 89.00 per person – 1-2 pers – 3 destinations

You pay for your light lunch – Vintage Balsamico Tasting 6.00 euro

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



FWT Links - Click image for magical food days article


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3 Kings

1-2  people  210.00 base

3 -4 people 240-00 base

5-8 people 285.00  base

all + Lunch and Balsamico

 

 

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What Are Food Prices in Italy? Food n Walk Tours


What Are Food Prices in Italy?

by Gabi Logan, Demand Media

Dinner for two in a nice restaurant with a bottle or liter of wine averages $50.
Dinner for two in a nice restaurant with a bottle or liter of wine averages 28.00 euros.Not bad for the best food in the world!

Italy is home to a wide variety of fresh foods — pasta, sausage, figs and sun-dried tomatoes — that tourists travel across oceans to experience. Upon arriving in Italy, travelers are either delighted to learn that they can enjoy delicious food at low prices or disappointed with mediocre food at high prices. Food prices in Italy depend on where you dine or shop, but if you eat like a local, you will spend less than you do at home.

Eating Out

An individual on a budget can dine in Italy for around $20 a day, even eating out for every meal.

The typical Italian breakfast — cappuccino and pastry — costs $2.50 throughout the country. A take-out lunch, such as a calzone, sandwich or two pieces of pizza, runs from $3 to $6, as long as you avoid the tourist strip. In local trattorias, a hearty and substantial portion of pasta for dinner costs $10 to $15, as does a fixed-priced lunch with a first course — pasta, risotto or soup, main course, dessert and wine.

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How to make tortelli d’erbetta – tipici parmigiani

How to make tortelli d’erbetta – tipici parmigiani


tortelli d’erbetta – tipici parmigiani

ravioli with erbetta – typical parmesan –  Spinach – greens
ravioli with erbetta- typical parmesan

TORTELLI with erbetta
Tortelli filled with greens, a traditional dish of Parmesan cuisine.
Of course every family has its own recipe and
can vary the amounts of ricotta / herbs / parmesan cheese
(Prevails, however, the ricotta compared with herbs, unlike those reggiani which are very green and prevails the grass).
Here I have used:
1 kg of cow cheese
5 cups of greens (spinach are also fine)
2 eggs
2 cups of grated parmigiano-reggiano
salt, nutmeg

 

- I cleaned and washed the greens, no dry
- I put them to boil in saucepan with 1 cup of water
- I drained the liquid and squeeze; schiacciapate I use it, but it’s better with his hands;

 

- I chopped finely chopped so I like the faster I go the kids, or you use the appropriate tritaverdura hand or chop coarsely; depends on your taste.
- I put in a bowl the ricotta, eggs, cheese, chopped herbs

 

- I blended all the ingredients with a spoon, I left the dough pretty gross, where the cottage cheese and herbs are well ditinguibili; can also be blended to form a filling accuratmente uniform light green here too hangs on your taste

 

- I spread the dough thinly and put the pieces in the middle of filling spaced
- Folded and stacked half dough, pressing gently around the filling and pressing to squeeze out the air and attack the edges;

 

- I cropped the rectangles with the appropriate rotela notched into rectangles of approximately 4×5 cm

 

 

 

- Put in a tray and frozen when they induruti I put them in a bag in the freezer

 

- Will be cooked in boiling salted water
- Drained and seasoned with butter and Parmesan-reggano (and sage) …
BROWSE
the recipe of pasta varies in each family
1 kg flour
10 eggs (some will use 12)
(1 tablespoon olive oil optional)
(Salt optional)
Make a dough hard enough.

This time I did it with the Thermomix.
Catia

 


  1. in Italian

    tortelli d’erbetta – tipici parmigiani

    TORTELLI D’ERBETTA 
    Tortelli d’erbetta, piatto tipico della cucina parmigiana. 
    Naturalmente ogni famiglia ha la sua ricetta e
    possono variare le proporzioni tra ricotta/erbette/parmigiano 
    (prevale comunque la ricotta rispetto alle erbette, a differenza di quelli reggiani che sono molto verdi e prevale l’erbetta).
    qui ho utilizzato:
    1 kg ricotta di mucca 
    5 etti di erbette (vanno bene anche gli spinaci) 
    2 uova
    2 etti di parmigiano-reggiano grattugiato
    sale, noce moscata

    - ho pulito e lavato le erbette, senza asciugarle 
    - le ho messe a lessare in pentola con 1 bicchiere d’acqua
    - le ho scolate dal liquido e strizzate; io uso lo schiacciapate, ma è meglio con le mani;

    - le ho tritate; a me piacciono tritate fini quindi le ho passate velocemente al bimbi; oppure si utilizza l’apposito tritaverdura a mano o si tritano grossolanamente; dipende dal proprio gusto.
    - in una ciotola ho messo la ricotta, le uova, il formaggio, le erbette tritate

    - ho amalgamato con un cucchiaio tutti gli ingredienti; ho lasciato l’impasto abbastanza grossolano, dove la ricotta ed erbette sono ben ditinguibili; possono anche essere amalgamati accuratmente formando un ripieno uniforme verde chiaro; anche qui di pende dal proprio gusto

    - ho steso la pasta sfoglia sottile e messo al centro i pezzetti di ripieno distanziati 

    - ripiegato e sovrapposto la metà sfoglia, schiacciando leggermente il ripieno e pressando intorno per far uscire l’aria ed attaccare i bordi;

    - ho ritagliato i rettangoli con l’apposita rotela dentellata, in rettangoli di circa cm 4×5

    - messi in un vassoio e congelati, quando si sono induruti li ho messi un in sacchetto nel congelatore

    - andranno cotti in acqua bollente salata
    - scolati e conditi con burro e parmigiano-reggano (e salvia)…
    SFOGLIA 
    anche la ricetta della sfoglia varia in ogni famiglia 
    1 kg farina
    10 uova (alcuni ne utilizzano 12)
    (1 cucchiaio olio facoltativo)
    (sale facoltativo)
    Fare un impasto abbastanza duro.

    questa volta l’ho fatta con il bimby.

    Catia
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Ancelotti treats David Beckham to Tortelli in Parma…


 David Beckham’s love for Tortelli di Parma

It’s pretty common knowledge to us that ex Chelsea manager Carlo Ancelotti (we drive by his house to lunch) has a love of watching David Beckham tucking into Parma’s special food… Tortelli d’erbetta… it’s the same for my tourists as we take them to the same restaurant for the same delicious treat.

In fact Becks did come back last summer and they headed into the hills to one of Carlo’s other favourite restaurants … he has a few and it makes the now annual jaunt interesting for both apparently!

Here’s an extract from Ancelotti’s book, the_beautiful_games_of_an_ordinary_genius

Extract

http://gendocs.ru/v33798/ancelotti_carlo._the_beautiful_games_of_an_ordinary_genius

Times Tables and Victory

Soccer is like having lunch with your friends: the more you eat, the hungrier you get. It’s the chef and the company that make all the difference; and I love the company of David Beckham. One evening, while he was playing for A. C. Milan, I invited Beckham to dinner in a restaurant in Parma. By the end of the evening, he refused to leave the restaurant. I kept insisting, and he kept pleading with me, “Please, one more course.” At one point I considered calling the police—handcuffs would certainly have stopped him from cramming any more tortellini into his mouth. In the end, I managed to convince him with these words: “Look, David, if we don’t leave this restaurant right now, I’m going to arrange another Spice Girls reunion tour.” Fourteen seconds later we were back in the car, hurtling back toward Milan, with the radio off. Open parenthesis: Let me say something about David. He was a big surprise to me, and a positive one. When he arrived in Italy, I expected to be dealing with a movie star homesick for Los Angeles, one of those players who thinks too much about gossip and fame and not enough about football. But I was wrong. He’s an impeccable professional, a workaholic, and an almost excessively well-mannered gentleman, with all the class of a very honest person. And then there’s the fact that he likes Emilian delicacies, which is obviously what matters most. Close parenthesis.

We never had time to go back, but one day I’ll return to Parma with my Chelsea players.

—————————————————————————————————

 

 

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3 Italian treasures – Province Parma… go!!!

.

 

Tel. : 0525 64511

Aperto tutto l’anno
Martedì chiusura settimanale 

Situato a Bergotto, sulla strada
che conduce a CORCHIA.

 

   TRATTORIA “L’AIA”Tel. : 0525 60201
Prenotazione al 33 55 71 11 27
Martedì chiusura settimanale
Situata a Valbona. 

 

 

 

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Porcini Val Borgo di Taro e Corchia NORMATIVA PER LA RACCOLTA

 


 

Home page > Normativa Locale

NORMATIVA PER LA RACCOLTA


 

Norme regionali dell’Emilia Romagna
Norme locali Comunità Montana Borgo Val di Taro
Norme della regione Toscana (Link Esterno)


Norme locali comunità montana Borgo Val di Taro

L.R. 6/1996 “DISCIPLINA DELLA RACCOLTA E DELLA COMMERCIALIZZAZIONE DEI FUNGHI EPIGEI SPONTANEI NEL TERRITORIO REGIONALE”:
MODALITA’ ATTUATIVE RIGUARDO ALLA RACCOLTA NELL’AMBITO DELLA COMUNITA’ MONTANA DELLE VALLI DEL TARO E DEL CENO

ANNO 2011

In attuazione della Legge regionale 6/1996 la raccolta potrà essere effettuata, nei boschi e nei terreni non coltivati esenti da divieti, da chiunque ne abbia titolo o ne abbia ottenuto l’autorizzazione.
L’autorizzazione alla raccolta viene disposta dalla Comunità Montana delle Valli del Taro e del Ceno con il rilascio di appositi tesserini conformi ai modelli assunti dalla Regione.
Gli aventi titolo in base alla legge potranno essere muniti di tesserino di riconoscimento rilasciato dalla Comunità Montana.
I tesserini sono validi nel territorio della Comunità Montana delle Valli del Taro e del Ceno.
I tesserini non potranno essere rilasciati a minori di anni quattordici; questi potranno raccogliere funghi solo se accompagnati da una persona munita di autorizzazione.

INDIVIDUAZIONE DELLE AREE:

Le “aree da riservare alla raccolta a fini economici” (artt. 9 e 11) descritte ai punti 3 e 4 sono individuate in cartografia a scala 1:100.000 con colori rosso, verde, blu, marrone, grigio, arancione, giallo, lilla, verde chiaro e rosa.
Le “aree ove è consentita la raccolta a tutte le persone autorizzate” (art. 9, comma 1, lett. b) corrispondono alla restante parte del territorio della Comunità Montana delle Valli del Taro e del Ceno, bianche in cartografia. In esse è consentita ai residenti la raccolta in deroga ai limiti quantitativi di legge e comunque non oltre i 5 Kg al giorno per persona (sia per i residenti che per i non residenti il quantitativo massimo giornaliero delle specie Ovulo buono e Prugnolo non può superare 1 kg).
La cartografia indicata è depositata presso la Comunità Montana, i Comuni, il Corpo Forestale dello Stato, il Consorzio Comunalie P.si, le Comunalie ed i Consorzi a seguito specificati.


 

 

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Wild roast boar Cinghiale Culture is served – Summer foodfests in Parma


 
Culture is served  August 2010 – for foodies see Bar Nadia FWT

 

 

Sagre and festivals in Parma and Emilia Romagna

From festivals dedicated to everything from garlic to cotechino, celebrate the summer with flavor

Sagre and Festivals

Festival of White Cuisine

Mendatica, Saturday, August 21st

The slopes of the Maritime Alps are home to a unique, local cuisine blending the elements of Liguria, Cuneo and the Occitan valleys. Referred to as the “white cuisine,” the diet of the locals is based primarily on starches, dairy products, colorless vegetables like potatoes, leeks, garlic, turnips or wild products collected on the roads made by sheepherders. Despite its relative proximity to the sea, the cooking and preparations reflect the mountains more than the Mediterranean. Every year the town of Mendatica organizes the Festa della Cucina Bianca, a festival celebrating the local cuisine and ancient pastoral culture with concerts around town.

For more information: 
Pro Loco Mendatica,
tel. +39 0183.38489, cell. +39 338.3045512,


 

S.U.

Food traditions and popular culture come together at summer festivals. Here is a calendar of what’s in store.

Borgo Casale is a hamlet located in the Apennine region outside of Parma and is home to a complex of old homes that have been converted into a hotel. Once known the crossroads for people traveling between Emilia Romagna, Liguria and Tuscany, the town is nestled in the green valley of the Gotra River. On August 14th, the borgo will come alive for a big summer barbecue.


 

Food n Walk feste di Corchia  Feste della Patona 12 August


Street markets line this beautiful Apennine 11th century hamlet with rustic food and amazing ‘testo pizza (from the famous ‘Bar Nadia’) served from 12.30 and music to dance to under the ancient chestnut trees and stars. A truly magical day in a little know treasure.

Menu: Wild Boar, polenta and much more

Great for families.


 

On August 7th, taste great wines from the cellars of theVal Tidone under a sky of falling stars. The best Doc wines will be poured at Calici di Stelle at Villa Braghieri in Castel San Giovanni, Piacenza.

Every summer, the Museo del Castagno a Zocca (Chestnut Museum) hosts a series of special events through August 17th. The events vary in theme, from nature, to conferences to food festivals where you can sample local products, including “crescentine alle tigelle” or “borleghi ai ciàci.”

The Festa del Cotechino is a celebration of pork products, including the famous cotechino sausage, made in the Val Tidone. Many of the top salumi-makers are located in Pianello, where the festival will take place from August 20th to 22nd. Sausages of all types and preparations will be served in Piazza Umberto I.

Silvia Ugolotti


 

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Culatello di Zibello – our new tours starts

 

Fotografia: Consorzio Tutela Culatello di Zibello Dop

A new tourism campaign starts to show the origins of Culatello di Zibello Protected Denomination of Origin.

The Consortium for the Protection of the Culatello di Zibello will have a promotional video that explains to gourmet foodies the  superb quality of culatello, which boasts admirers throughout the world. By Prince Charles to Giorgio Armani, passing for food enthusiasts, today, culatello is produced in about 60 thousand pieces per year, hand crafted and matured long in the air of the Bassa lowlands, that piece of land watered by the river Po. 21 producers.

Pict: Consorzio Culatello di Zibello Dop

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The Parma Monticelli Spa for health n beauty

Monticelli Spa richness of Parma

A RICH PAST CHARMS THE PRESENT

The first nucleus of Monticelli developed around a defence tower in 980 and the town has a long feudal tradition; even Petrarch stayed in Monticelli, bewitched by the charm of this green territory and its hills. Just a short distance away is Montechiarugolo, a late-medieval duchy of the Visconti family, rich in history and dominated by the castle of the same name, of which the only remaining part of the original structure is the fort. Montechiarugolo castle has its very own lady ghost: the white lady, a member of the Torelli family, who appears occasionally at night and is much more discrete and sociable than other spectres who inhabit castles and forts elsewhere in Italy. The main venue for cultural events is the City Hall (Palazzo Civico), built towards the end of the 16th century

 

  • Hydromassage swimming pool

Monticelli Spa

Hydromassage swimming pool

Image 2 of 4

 

INFO

TOURIST INFORMATION OFFICE
Comune di Montechiarugolo
Tel. +39 0521 657519
 

 

 
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Parma Calendar Festivals/Events 2012 /13 FWT

Parma Calendar of Festivals and Events 2012 / 2013

January

  • Emporium – mid-January, held at Fiere di Parma, the main exhibition hall, this trade show signals the opening of the European antiques season

February

  • Salone del Mobile di Parma – a furniture exhibition held at Fiere di Parma, which showcases a wide range of furniture, including the classics, as well as latest designs and representing some of the top Italian furniture brands
  • Busseto Carnevale – mid-February, a huge festival in celebration of Verdi’s music and held a short distance from the city itself

March

  • Mercanteinfiera – held in the Fiere di Parma, this international trade fair showcases antiques, and art and design works and attracts thousands of professional antique dealers, collectors and antique enthusiasts
  • Arte Parma – mid-March, an exhibition of modern and contemporary artwork by many different local artists

April

  • Pasqua – early April, the city’s Easter celebrations start in the week before Easter and continue right through until La Pasquetta or Easter Monday. Events include processions and masses. Easter Monday is a national holiday in Parma and throughout Italy

May

  • Dolce Italia – aimed at trade visitors and the general public alike, Dolce Italia is an exhibition devoted to the Italian bakery and confectionary industry
  • Parma Bagarre – a fair which takes place over three busy days and showcases a wide range of paintings, jewellery, books, furniture, fabric and carpets. There’s sure to be something for everyone
  • Cibus – the largest trade fair for the international food industry. Includes some of the most popular Italian food found throughout the world

June

  • Barilla Sports Festival – this popular festival is held in Parma over two days. Events include long-distance cycling, a road race which is held at midnight, plenty of sporting activities and games for kids, and a huge pasta party
  • Parma Poesia Festival – held in various venues around the city each June, this festival brings together poetry, literature, cinema and music

July

  • Festival di Torrechiara – Torrechiara Castle, a short distance from the city of Parma, is the setting for a Festival which includes performances of classical music, jazz and dance

August

  • There are no significant festivals in Parma during the month of August

September

  • Festival del Prosciutto – held at various locations in the neighbouring villages, visitors and locals join together in an enthusiastic celebration of the local delicacy, Parma ham
  • Palio di Parma – mid-September, a medieval tournament festival which includes races, a procession and flag-waving

October

  • Verdi Festival – Parma celebrates one of its most illustrious citizens with a month-long festival of operas and concerts at Teatro Regio and many smaller venues in the city

November

  • Gotha – an antiquarian art exhibition with over 80 stands and some significant pieces of art
  • Aesthetica – a beauty and well-being exhibition that always attracts popular interest
  • Saint Ilario’s Day – the city celebrates the festival of its patron saint, St. Hilary with biscuits baked in the shape of the shoe she lost while crossing the river to Parma

December

  • Xmas Children – early December, held in the Fiere di Parma exhibition centre, this event is entirely devoted to children. Exhibitors’ stands feature everything from toys and clothes to books and food
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nyc food guy.com – Famous East Village Sandwiches NYC … FWTours Parma

East Village Sandwiches: Get to Porchetta TODAY for the limited edition Lebanese Pressed Chicken Sandwich

Date July 2, 2012


 

Porchetta chicken sandwich

 

White meat chicken breast finally has a raison d’etre and it’s name is the Lebanese Pressed Chicken Sandwich ($10) at Porchetta. Just when you thought things couldn’t get any better at the porcine palace, Chef Sara Jenkins had to go and follow through on all the Lebanese food talk and create what is quite possibly the tastiest chicken sandwich I’ve had in a long time.

 

The same airy Grandaisy Ciabatta Piccola that sandwiches the namesake porchetta is slathered with a Lebanese garlic and lemon sauce called “toum” and packed with house made pickles and sliced white meat chicken marinated in lemon, saffron and onions, all before crisping up in the sandwich press.

 

The best bites are those where the toum surprises your taste buds, a pool of it exploding from an airy nook in the ciabatta.  At first glance, the finished product doesn’t inspire much awe. You may even feel like you should ask for extra toum. But looks are deceiving; there is so much flavor among the toum, marinated chicken and crisp pickles, you won’t want more sauce, you’ll want another sandwich.  Only once before have I experienced chicken, garlic and lemon converging so beautifully, and it was out at Alsalam Restaurant & Meat Market in Bay Ridge, Brooklyn, where the chicken schwarma is well worth the trip.  Chef Jenkins drew inspiration for the sandwich from childhood trips to Lebanon; all you have to do is go to the East Village.  Make it happen soon, the chicken sandwich is only here for the summer.


 

Porchetta 110 East 7th Street b/t 1st Ave & Ave A 212.777.2151 Sun-Thurs, 11:30am-10pm, Fri-Sat, 11:30am-11pm
 

 

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Mycitymama.com – Parma photoshoot – Foodnwalktours.com

Parma, Italy Travel, Photography, Join us in The City of Love

Written by Carol Cain on 29 June 2012
Mycitymama.com – Parma photoshoot – Foodnwalktours.com

There are few places that have really stayed with me long years after my first visit. Italy is one of those places for me. Since my teenage years, when I first set foot in this beautiful country, I have been in love with its Northern countryside, the people, the food, the culture.

In the meantime, I wanted to share some photos I took along the way to help to inspire you and hopefully motivate a visit.

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Culinary Tours in Parma, Karen Berger

Food n Walk Tour Profiles:  Culinary Tours in and around Parma, Italy

By  Ed FWT
Posted January 1, 2012 | Revised March 18, 2012 | 1 Comment

Tasting at the Antica Corte Palavicina Relais

Try this the next time you have the chance to chat with an Italian: Tell them you’re thinking of going to Emilia Romagna. A dreamy look will pass over their face, and they will say something about the best food in Italy. (Second, of course, to their mother’s.) And by “best food in Italy,” they probably mean “best food in the world.”

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traveltips.usatoday parma-italy-tours

 

Parma, Italy for Tourists

by Vincent Madrone, Demand Media

 

Traditional family farms dot the countryside outside of Parma.
Traditional family farms dot the countryside outside of Parma.

Famous for its parmigiano reggiano cheeses and prosciutto ham, Parma is a major gourmand destination in the Emilia-Romagna region of northern Italy. Besides the gastronomical attractions, Parma also is a city with a rich history that provides a wealth of architectural and cultural attractions to tourists who put it on their itinerary.

History

Parma was founded by the ancient pre-Roman Etruscan civilization…

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traveltips.usatoday.com/italy-tours

  1. Travel Tips »
  2. European Travel »
  3. Italy Tourism »
  4. Tourism in Italy »
  5. Italy Tourism & Culture

Italy Tourism & Culture

by David Thyberg, Demand Media

Italy ranks as the fifth most visited country in the world, receiving more than 43 million tourists a year, according to a 2008 report by the World Tourism Organization. Known for its rich culture as well as its scenic landscapes, Italy offers travelers a diverse array of settings to explore.

Prominent Attractions

Italy brims with famous attractions. The capital city of Rome features the Vatican and Michelangelo’s Sistine Chapel as well as the Colosseum and the Roman Forum. Venice enchants with its maze of canals and gondola boats. Florence has the stunning Duomo cathedral, and nearby Assisi has the impressive Basilica di San Francesco. Other iconic sights include the Leaning Tower of Pisa and Siena’s Piazza del Campo. Mediterranean beach resorts abound on the sunny Amalfi Coast, and travelers looking to visit more remote shores and countryside can visit the southern islands of Sicily and Sardinia.

Getting Around the Country

Italy has over 30 airports in major cities and towns. Domestic airlines like Alitalia run flights all across the country. Trenitalia operates the national rail network, which connects Italy’s biggest cities with high-speed trains and reasonable fares. The iExplore Travel Guide recommends saving money by looking into a Rail Europe pass when planning extensive travel here. Coach buses also cover myriad routes between cities and towns, and iExplore cites SITA as one of the best Italian coach bus lines. Additionally, tourists have the option of traveling via ferry boats and hydrofoils along Italy’s coasts and out to its islands. Italy’s main ports include Cagliari, Livorno, Naples, Ancona, Catania and Venice.

Weather and Tourist Seasons

Italy has warm summers, which last from June to August, with particularly hot temperatures in the south. The winter months of December through February are cold and sometimes snowy, especially the northern mountains. Frommer’s recommends the fringe seasons of spring and autumn as the best times to travel to Italy. The weather during these periods is moderately warm and comfortable, and the tourist crowds aren’t as big as they are in the summer when lines swell and prices on hotels and guest services skyrocket.

Gastronomy

Italian cuisine has earned a reputation among the world’s finest, and with good reason. Specialty dishes vary from region to region, but the focus on “slow food” remains a constant. For instance, the food in Tuscany typically features strong cheese like Gorgonzola, while Sicily is known for its aromatic meat sauces. Classic Italian dessert items include Gelato ice cream, cannoli pastries and caffè macchiato. Italy also produces more wine than any other country in the world, according to Frommer’s, and fine wines can be found in virtually every restaurant and grocery store.

Art and Architecture

Since the time of the Estruscans and Romans Italy has been blessed with masterful artists and architects. Byzantine and Romanesque styles eventually gave way the Renaissance period in which immortal talents like Donatello, Michelangelo and Leonardo da Vinci created their legendary works. Numerous contemporaries would follow, continuing Italy’s long line of artistic innovation to this day.

Entry and Exit Requirements for US Tourists

American citizens may enter Italy for up to 90 days for tourism or business purposes without a visa, according to the U.S. Department of State. U.S. citizens should make sure their passports are valid for at least three months beyond the period of stay to be granted entry.

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Parma: Attractions in Italy, usatoday.com

 

Attractions in Italy, usatoday.com

 

Top Attractions in Lombardy, Italy

Top Attractions in Lombardy, Italy

The Lombardy region sits in the middle of the geographic ruffle at the top of Italy’s boot, nestled against the Alps and sharing them with its neighbor to the north, Switzerland. Milan is the capital of Lombard…

Monuments & Attractions in Sicily, Italy

Monuments & Attractions in Sicily, Italy

Sicily is the Mediterranean’s largest island, offering vacationers a variety of historic and cultural attractions to explore, along with beach resorts and aquatic recreation. In ancient times, its strategic loc…

Northern Italy Attractions

Northern Italy Attractions

Northern Italy attracts visitors to the natural beauty of its lakes and the historical and cultural attractions of its cities. The Holy Shroud of Turin, Leonardo’s “The Last Supper” and countless churches do no…

Attractions in Bologna, Italy

Attractions in Parma, Italy

Parma is the food capital of the Emilia Romagna district in northern Italy. With a population of almost 250,000, Parma is vibrant and full of life, but not plagued with the traffic and pollution of some larger I…

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Bread Making: Help! Why Does My Bread Fall Apart in the Middle?

2010-01-25-BreadDone.jpg

A friend of ours has been experiencing something strange with her loaves of bread recently. She follows the recipe and everything seems fine, but when sheslices into the loaf, the middle always tears and falls apart. It’s cooked through, but the crumb is just very very loose in the center. Any thoughts?

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The tour companies of Parma – Insights and why we formed FWT

 

There are 2 main tour companies in Parma – both have good points and a couple of bad ones.

Full Interview with Nick Garrett FWT tour manager

Firstly, we know we have ironed out the points below, which motivated us to go independent in the first place.

As a foodie you have to love this work… the aromas and the eccentricities. Our mission:

 

client first for one delightful day of our lives.

 

As a tourist new to the region, you must check the tour will not be changed at last minute or organised badly.

The most common faults I found working and managing the Parma agencies are.

 

Issues with sites – some sites were too far apart causing long hauls.

Quality of sites – both companies have reasonable sites – but actually compared to what is available not that special – Italy is an amazing place! (because agencies seek wider profit and refuse to pay the fees FWT provide for quality destinations).

Staff energy – Its is so important to get staff energised and informed in the right way so that they can not only develop the tour to client needs but also have a genuine rapport with the site vendors.  I trained staff for both Parma agencies and know first hand the high and low ground.  One agency currently has entirely new staff who will need at least 2 years to become fully fledged.

Cultural difference – often a good thing sometimes really a bad one! One of my key roles in recent 5 years is delivering courses in cultural difference and again it is an area that is extremely important.

Client first – It is no good going high brow with a group that want to kick-back and relax.  A good tour host always has the people skills and empathy first mindset, making the fit absolutely right for the client – after all, the day with us is often the highlight of the vacation and an ambition well harboured.  You deserve it…and we know it well.

Pricing – the pricing isn’t too bad for the client, however the staff wages are extremely slow and staff often begrudgingly show up and serve client in lacklustre fashion.  The backroom should be a positive engine room…

 

Over the years Caterina and I have accumulated a host of great friends and memories working on these tours.  You always learn something from your clients.

Food is a passion – a place of genuine delight, family and trust.

We simply love this work.

Hoping this is useful and looking forward to sharing the joy.

 

Nick FWT

Interview with Nick Garrett FWT tour manager

 

 

 

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Food we love – your amazing vacation tour with us!!

“People don’t take trips – trips take people.” – John Steinbeck


 


Parma Cheese Ham ‘n Balsamico day tours

  • Quality and enthusiastic guides
  • Great makers and hosts
  • Fabulous destinations

We are a fresh new Parma Food tourism group with lots of treats to offer

Food is a passion and gift – a place of genuine delight, family and fun.

We’re sure you’ll love this inspirational day…

     Interview with Nick Garrett FWT tour manager

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WP food n walk hillside food castle tour

 

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Where we differ?

Caterina and I have taken time putting together the best quality tour in Parma simply because we have always placed you and quality destinations first.

Cate comes from 3 generations of Parmigiano and Prosciutto production… the love of quality is in her genes.

We have found the best destinations compared to other operators (we know, we’ve worked with them) and deliver all the tours personally.

FWT have breathtaking destinations waiting for you


- and we know that’s what you want, deserve and value.

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Join Us for a brethtaking day

View the Profile:  The 3 Kings Tour

Nick  and Caterina FWT

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… our Parma Tripadvisor link shows 20 of our tour recommendations and Caterina’s too… lots of great reviews!  

join us… it’s a great day

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“Nick Garrett’s tour of Parma” 

Attraction Review – Parma, Italy

5.0 of 5 stars

by Marjorie D   October 24, 2011

Nick gave us wonderfully informative food tours of the Parma region, including Parmigiano reggiano production, Prosciutto di Parma and…

info@foodnwalktours.com

 

Garden Lasagna - this looks like a GREAT veggie lasagna recipe!  I love the no boil lasagna noodles - my "best" find in a long time on the grocery isle!

Italian Garden Lasagna – this looks like a GREAT veggie lasagna recipe!

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Profile:  The 3 Kings Tour

Would you like to learn how to make Tortelli (in the magnificent hills of Parma), Tortelli, Pasta, Risotto Rustico and more?

Contact us for course info

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 REVIEWS

Attraction Review – Parma, Italy
5.0 of 5 stars

by Marjorie D   October 24, 2011

Nick gave us wonderfully informative food tours of the Parma region, including Parmigiano reggiano production, prosciutto di Parma and…
Attraction Review – Parma, Italy
5.0 of 5 stars

by camillebox   December 30, 2011

Our guide, Nick,…
Attraction Review – Parma, Italy
5.0 of 5 stars

by ILSOGNATORE   June 26, 2010

… had Nick the husband … … our trip not only because Nick was very … … never felt rush throughout the day. Nick
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Interview with Nick Garrett FWT tour manager

 



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Italy in July?… hmmm so you like it packed tight and blistering then!!

WhyGo » Italy » Planning a Trip » Italy in July

Italy in July

By  | June 7th, 2009     Edit FWT

Summertime in Italy can be glorious, so it’s no wonder that in the month of July in Italy it feels like the country is absolutely overrun with every last tourist on earth – despite the higher cost and higher temperatures.

Weather in July in Italy

July weather in Italy is hot from the top of the boot to the toe – there’s no getting around it. Temperatures typically go up as you go south in Italy year-round, but July is a bit of an aberration in that regard – for some reason, July is often the hottest month of the year in northern Italy. Now, that’s not to say that it won’t be hotter in southern Italy in July than it is in the north, but the south still has August up its sleeve…

Beaches in Italy get more and more crowded starting in June (and sometimes May), and by July they’re packed every weekend and during many weeks with both locals and foreigners. Italians are likely to be getting out of the hot cities every chance they get, taking advantage of any long weekend (or even short weekends) to spend a few days in the mountains, the countryside, or on the coast – so you may be competing with not just foreign tourists but also Italians for hotel space and seats on trains.

With the high heat of July also comes humidity, making the heat more uncomfortable overall. Keep in mind that while many hotels these days do have air conditioning, it remains more of a luxury than a standard amenity in cheaper accommodation and especially in Italian homes. In other words, it’s a good thing to confirm whether your hotel or hostel has air conditioning for a July visit.

Temperatures in July vary depending on where you are in Italy, but as a general rule of thumb these are the ranges:

  • Northern Italy: 65-85°F (18-30°C)
  • Central Italy: 65-90°F (18-32°C)
  • Southern Italy: 75-90°F (24-32°C)
NOTE I would add 5°C to all of these temperatures! FWT

>> Be sure to check a current weather forecast for Italy before you leave home, as the weather can change. Check myItaly weather page for seasonal temperature and rainfall averages in a few Italian cities.

Holidays in July in Italy

While there aren’t any nationwide holidays on the calendar in July, there’s a very famous local festival that occurs each July 2nd – it’s the first running of the Palio in Siena, the city’s medieval horse race.

There are other local festivals and events going on in July throughout Italy, including the Verona Opera Festival and Saint Rosalia’s feast day in Palermo. Regardless of where you’re traveling in Italy in July, check with the local tourism office to find out what’s on their calendar of events. It’s good to know whether you’ll have the opportunity to see a town honor its patron saint, or whether you’ll need to reschedule a visit to a particular cathedral because there’s a local celebration going on inside.

>> Check my holidays in Italy page to find out some of the things going on this July in Italy.

Why go to Italy in July?

With the high cost associated with a July visit to Italy, not to mention the thicker crowds, it’s easy to see why some people avoid Italy during this month.

Anyone on a budget will see their vacation funds eaten up quickly by the cost of Italy airfarehotels in Italy, and even the normally-cheap hostels in Italy during July. The cost of an Italian gelato may not go up in July, but you’ll have fewer euro leftover to spend on the sweet treat.

The higher number of visitors in Italy during July means longer lines to get into things like the Uffizi and the Vatican Museums, and even some less-popular sights seem overstuffed with tourists. Not only that, the higher temperatures mean waiting in those lines – always outdoors – can get quite uncomfortable.

Of course, there’s a reason why so many people head for Italy in July, and that’s the weather. What may be too hot for some tastes is ideal beach weather for others – as Italy’s packed beaches are a testament to. And since the summer is often the only time families can all take vacation time together, it’s not likely that tourism numbers for July will drop anytime soon.

Those on a budget and those who don’t deal well with heat or crowds would be smart to avoid Italy in July, but those who are making a beeline for the beach or going hiking high in the Dolomites will find July to be just about ideal.

photo by ryarwood

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