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On the inside all the facts and cultural history

FWT Parma Lunch spread

Tastings are offered and Lunch is the perfect place to relax and enjoy

The Best Parma Ham Tour is with FWT

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The 3 Kings Tours of FWT Parma


Great Food Food Wine Tours of Parma

Our Lunch menu is second to none


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Parmigiano Reggiano Family Food tours 2018 – Beauty food paradise with Food n Wine tours of Parma

Parmigiano Meastra Anna with her fold – Francesca and Alessandro at the cheese factory – FWT Paradise Tours

 

On arriving at our first desitination the first thing to notice is the family nature of the Caseficio cheese making house – it’s a home first and we enter the personal space of the family.

Their day starts at 4.30 finishing at 9pm 365 days a year… ‘weekend’ is a distant notion!

Dedication saturates the place – our first room is the cooking area and by 9 am the makers are wielding the spinola and separating the milk forming curds and whey.  Little Miss Muffet would be going nuts in here!

 

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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

Three Kings Food tours – grab your 2013 booking savings

Parma 3 Kings Food Tour Summary

Starts 9.00am finishes around 4.00pm

 

The tour includes

  • 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 small truly artisan maker
  • Light tastings
  • Gourmet lunches – fresh fine produce and wines
  • Castle photo call

 

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