Italia Antiquity: 300 year old Balsamico Lofts – A genuine Italian food tour.

Wine tasting days Balsamic Tours of Modena Parma

Destination 4 of our full day tour:

VINTAGE ORGANIC VINEYARD ESTATE: DOP Balsamico Tradizionale Tour FFWT

Parma Quality Food tours

In 1046 the German King Heinrich III loved this product… and so do we today!

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 is produced here in our estate, solely from the finest ‘Organic’ grapes and never from soured wine vinegar, just like its Modena industrial counterpart.

Reggio emilia Modena vintage Balsamico day tours vineyard tastings with FWT Parma food tourism.


.

This Tour features:

SCENIC DRIVE
HILLSIDE PHOTO SHOOT

THE HISTORY EXPLAINED – SPECIAL PRODUCT PROPERTIES

FOLKLORE & HEALING QUALITIES

INSIDE THE ANTIQUE ACETAIA

TASTINGS
3 AGES OF BALSAMICO VINTAGE
(Traditional Balsamic Vinegar of Reggio Emilia)

Purchase your gifts.

Balsamico tastings tour and cooking lessons.

YOU’LL LEARN ABOUT

COOKING WITH DOP ACETO BALSAMICO TRADIZIONALE

300 year old Balsamico FWT Food Tours, Bologna, Modena Guided tour Parma days, valleys Laura tours
300 year old Balsamico FWT Food Tours bologna Parma days valleys Laura tours
Aceto300 year old Balsamico FWT Food Tours bologna Parma days valleys Laura tours
Wine tasting days Balsamic Tours of Modena Parma

The stunning organic estate of DOP Aceto Balsamico Tradizionale RE

—————————————————————————————————–

Full day Food Tour Starts
9.00am finishes around 4.30pm –

—————————————————————————————————–

Wow Tripadvisor review Awesome! – Parma? It was surely an awesome day!!!

FWT Tour NEXT STEPS, Parma food Tours, Parmigiano parmesan cheese tour, Parma Ham tour, Balsamico Tours

Thank you all for your great 10 years of

Reviews

Tripadvisor

Tripadvisor is important to us.  We value your feedback so let us know what takes yr fancy… and what doesn’t. We’ll be sure to fine tune your day.

Small stuff??… it’s what counts most and what we try hardest at.

CHECK TRIPADVISOR OUT – 

When I checked Food n walk tours I just felt there was that extra connection… that it wasn’t just an tour with a guide… I was right!

Recent Client quote during tour… it is about the most common observation shared with us.

Tripadvisor thank you!

It’s not just about volume of reviews with TA but other the other creative things, including our hidden gems and passion.

RECENT QUOTE….

His relationship with the people there is what really separates Nick as every one he works with, he has a real connection to. By the special treatment and abundant extra samples given, I’m 100% certain they treated us far better than the other tours that go through there.

But what are our reviewers really talking about?

TA RECOGNISE REAL QUALITY AND CARE

Our reviews talk about the sense of real quality, relaxation (never rushed) and richness of the day.

Not just that either – Tripadvisor regularly rank us 1 or 2 in Parma on the basis of what they determine as depth of service and quality.

Health and hygiene are prime considerations that leave us out there in clear blue… 

CLIENT CARE – ATTENTION TO DETAIL


Client Care is the Holy Grail for us – we are passionate about it.  

Even when we worked with Parma Golosa we took our clients on the road like they were our very own – we took them to extra destinations that would have freaked the management out!

Why?  Because it is so important (to us) that every client feels this trip is the highlight of their vacation or even more.  We still do go the extra miles – we add in unlisted specials so that the competition can’t emulate us.

And we reflect that genuine energy and passion in everything we do for you. To the moment we say goodbye.

COMPARING US WITH OTHERS

We know all the companies on the Google search for Food Tours in Parma.  We know the cheap and the cheerful too.


With us of course we could claim to have better destinations.  A better cheese maker with wider range of tastings than any other tour…

– A better pristine ‘food safe’ Parma Ham maker with all the rooms open (health and your big vacation dream day are a huge responsibility we take completely on-board for you).  And the best tastings onsite… not many agencies offer that special treat.

A paradise Modena Balsamico loft that is genuinely 300 years old and spotless.  

A selection of truly fantastic Gourmet lunch destinations and choices, tops our best in Parma roster.  Smorg tastes, massed cold cuts and mixed fresh Porcini and black truffle pastas or tortelli for less than 26.00 per person all inc.

CUTTING CORNERS?  NOT FWT

CHECK OUT DRIVING ISSUES 

In the past 18 months Parma Police have stopped guides illegally transporting clients in-car.  The day is ruined and the fines are enormous… it’s not an option.

Our advice is to hire a car and we’ll take you on safe country roads for an easy drive around tour.  We can help you hire a car for as little as 60.00 euros.

We do not charge extra fees for driven tours for special circumstance clients.

For elderly clients we can port between destinations FOC.

WE’LL GUIDE YOU THROUGH A BEAUTIFUL DAY

Truth is no one else has anything quite like our collection of destinations.

That’s why with 22 reviews Tripadvisor recognise us for what we are.

 

We’ll do you proud. It’s your amazing Italian food day, after all.

FWT 

Tripadvisor

“A Day In Paradise” TAdvisor LINK

Great tours in Parmesan cooking room-

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

foodnwalktours Parma 

Download our FWT APP


TA FWT

Beyond Bolognese: Parma food trail – Paul Lay

PARMA FOOD N WINE, FOOD TOUR, IN PARMA, ITALY VACATION, WINE TASTINGS, Mediterranean diet, Parma Food Tours, Nutrition, Italian Vacation, wine tasting tour, food tours in Parma,

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

Paul Lay – ed FWT

Bolognese: Parma food trail

Rocket and Parmigiano-Reggiano Cheese Salad

12:01AM BST 19 Aug 2006

A Great Italian Trip

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

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

Bolognese: Parma food trail

Continue reading “Beyond Bolognese: Parma food trail – Paul Lay”

Parma, Italy: food culture city guide

Parma, Italy: a cultural city guide

.

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

.

.

Parma food Tours, Parmigiano parmesan cheese tour, Parma Ham tour, FWT Parm, Balsamico Tours

.

.

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

.

.

 

By Sara Evans

.

.

 
 

As the afternoon sun fades in Parma, a genteel northern Italian city known for its art, music and gastronomy, the streets look as if they’ve been dipped in honey. Everything I pass appears mellow and muted.

.

Sepia-coloured stucco houses on elegant cobblestoned streets take on a vintage, old-gold feel. In the piazzas, the sun-kissed water in the fountains shimmers softly and feels warm to the touch.

.

.

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

.

.

CORREGGIO

Parma is home to The Assumption of the Virgin, a 1520s masterpiece created by Correggio, one of the greatest painters of the High Renaissance.

.

.

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

.

.

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

.

.


.

.

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

.

.

As are Parma’s numerous delicatessens. On Via Garibaldi, I pop into Salumeria Verdi. Here, the finest local produce is presented as carefully as a work of art. Spicy sausages dangle decoratively, cured hams hang high and shelves are stocked with yellow wheels of salty Parmesan and rows of sparkling Lambrusco.

.

.

The colours and textures are as seductive as the aroma. I struggle to decide which of these delicacies to buy, but know that whatever I do choose, I have no intention of throwing it around.

.

.

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

.

.

Getting there

Ryanair (0871 246 0000; ryanair.com) flies to Milan from Stansted from £99.98 return. 

Parma, Italy: food culture

.

.

Packages

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

.

.

The inside track

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

.

.

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

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

.

.

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

.

.

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

.

.

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

.

.

The best hotels

Hotel Stendhal ££
Tranquil and tasteful four-star, situated close to the cathedral and the National Gallery (0039 0521 208057; hotelstendhal.it; doubles from €135).

.

.

Palace Maria Luigia ££
Comfortable hotel, centrally located, with genteel décor and friendly staff. The restaurant offers regional cuisine (0521 281032;palacemarialuigia.com; doubles from €137).

.

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

.

.

The best restaurants

.

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

.

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

.

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

.

.

Food Tours

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

.

.

What to avoid

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

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

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

Most restaurants in Parma are busy, so book.

.

.

PDO Culatello Tours Zibello

Parma food Tours, Parmigiano parmesan cheese tour, Parma Ham tour, FWT Parm, Balsamico Tours Guide Angelo

 

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.

PDO Culatello Tours Zibello

CHARACTERISTICS

PDO Culatello Tours Zibello
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.

CONTACT US

PDO Culatello Tours Zibello