Platinum Food Tour Parma: The 3 Kings Tour- The very Best Food (n Wine) tour of Parma

''This tour is astounding!'' Tripadvisor Review. Finest Parmigiano-Balsamico Food Tours in Parma with leading tour guide Angelo Fanzini.

July 21, 2012March 19, 2023

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

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/

July 5, 2012June 17, 2019

3 Kings Tour: A Breathtaking tour, Food n Wine Parma Food Tour Prices

ciao tutti!

THIS REALLY IS THE PERFECT PARMA FOOD TOUR!

3 Kings Tour

The Castle, the Palace, the Valleys, our Makers

Our most popular Parmigiano-Reggiano Parma Ham and Balsamico Tour with Angelo Fanzini.

All DPO products – Classic locations – beauty spots – Castle and Vineyards strolls – Photo calls and lots of treats

Yay! You’ve found it – The best quality food tour in Parma nay Italy – Food n Wine tours…

… just compare our destinations.

3 Kings Food n Wine Tour, Parma

Now you can decide on a Parma FWTour based on a really full selection of material and information.

SCROLL DOWN: GALLERY

Easy tour booking form

July 4, 2012March 19, 2023

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

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