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


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


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passa della cisa 

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.

cisa toward massa carrara tuscany

The Massa Carrara from Cisa

See facebook link


cai tracks at cisa


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.

cisa toward massa carrara tuscany

Parma Food Tours – choosing the best one… talking Quality and Ham tours

You have a choice

This is our No 1 Parma Ham tour destination…

… this one we know as the best. Parma Food Tours – choosing

Parma Ham tours - Parma Food Tours - choosing FWT  Bologna
Berkel ham slicer, Parma Ham tours - Parma Food Tours - choosing FWT  Bologna

Parma Ham tours - Parma Food Tours - choosing FWT  Bologna

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


The 3 Kings Tours of FWT Parma

Great Food Food Wine Tours of Parma

Our Lunch menu is second to none


FWT always give you only the very best… 

Contact us for further tour details. Parma Food Tours – choosing

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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Welcome to FWT Parma 3 Kings Info & Cascade Prices






Magical Country Food strolling – The Parma Hills, Italy

More fwt 
FWT Walks Mt Gatto
Looking for a natural high!!?? Our tour below starts off at double the height of the Shard London!

Walking days … in the lap

hillside walks   Bergotto range 640m ABSL – Our start point

Our days in the Porcini and Truffle hills and mountains are absolutely delightful… amidst nature, 11th century hamlets and of course great food tasting treats abound!


Country strolls with lunch and picnic snack stop offs – 5 hrs

1-3 hr walks

Porcini from hills Food n walk tours Parma

We will collect you from Berceto rail station and whisk you into the ancient pilgrims hillside pathways… It is incredible… and sits in the heart of Cisa Porcini DPO consortzio.

The walks start with the ritual of collecting fresh mountain water from the ancient spring.  The taste is wonderful.  From there we stroll alongside the river and take the track up through the aromatic pine forests… the lungs say a huge thank you at this point!

Above the ancient Porcini village

the spring water collection

Walking for 20 minutes we reach the levelling out within the cool canopy of pines – we settle next to a 16th century ruin and get into a refreshing snack with a locally made picnic setting including benches and tables.

From here we can rummage around looking for the fantastic Porcini mushrooms.

Porcini risotto... delicious beyond-

Lunch has a fabulous rustic option or two!!

We can visit a superb famous Porcini restaurant Manubiola in the next village or opt for a roasted pizza at the superb Bar Jasoni at the  foot of the hill.

… the food like everything else here, is absolutely out of this world.

picking wild strawberries on the trail

On weekends the regional art gallery is open (just 25m from the pizzeria) with a fascinating artist on display – the perfect after-lunch relaxer.

The village is surrounded by superb walks and pathways so enjoy yourselves and take to the hills.

Above the vineyard on stroll...-food n walk

An after lunch stroll and breath of freshest air!———————-

Porcini hills Food n walk tours Parma

San Bernardo Mine trek

The walk tracks uphill for 1.5 hrs to a simply divine waterfall and rock pool summit.

Stop offs and views across to Tuscany.
Spring water tasting and collection, fresh from the mountain
Hillside trek
return Lunch
Gallery visit (weekends)

1-4 people 115.00
4.8 people 160.00


Porcini Trek and smugglers trail

Spring water tasting

Hillside trek and hunt
Picnic Lunch
Gallery visit (weekends)

1-4 people 180.00
4.8 people 280.00

Light or Full lunch as above

All prices are in Euros.
Deposit of 18.00 euros paid at time of booking


click here to enter the FWT 3 Kings tours of the Parma Italian foodie world… enter!


FWT  Tour Pricing



What Are Food Prices in Italy? Food n Wine Tours 2018


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 a day, even eating out for every meal.

The typical Italian breakfast — caffe 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.

Continue reading “What Are Food Prices in Italy? Food n Wine Tours 2018”

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) …
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.


  1. in Italian

    tortelli d’erbetta – tipici parmigiani

    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)…
    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.