Places to Eat Parma, Food Tours of Italy

Trattoria Corrieri Parma

Trattoria Corrieri Parma is a superb place to eat…

The Chefs tucking into some pasta before the lunch rush… Feb 2011
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From forum: Parma by wittyone 08 September 2008
… have been asked what made Parma such a … … comforting. Our first afternoon in Parma, we grabbed … … our luggage eager to see…
Restaurant Review – Parma, Italy
5.0 of 5 stars

by thomas144 24 December 2008

… member mentioned it in the Parma discussion forum … … restaurants we ate at in Parma I would go to al Corrieri for dinner. Fairly…
Trattoria Corriere Parma
Food tour Parma italian days. Places to Eat Parma

Parma Perfection: Parmesan, Prosciutto, and Pasta

Jessica Schwartzberg/staff Parma, ItalyPhoto: Jessica Schwartzberg/staff

GUIDE TO PARMA

When to Go

The sunny days and cool nights of spring (March–May) and fall (September–November) are ideal for renting a car and exploring the city and the surrounding countryside.

Getting There

Alitalia, Delta, and Continental fly daily from the New York area to Milan. Trains depart regularly for the hour-long trip to Parma.

Where to Stay

Palazzo dalla Rosa Prati

GREAT VALUE Antiques-filled rooms and suites set in the heart of the city. 7 Strada al Duomo; 39-0521/386-429; palazzodallarosaprati.it; doubles from $210.

Must Do – The 3 Kings Food Tour of Parma

Tripadvisor review from Angelo copia 2

Camera di San Paolo

Two exquisitely frescoed rooms by Renaissance master and Emilia-Romagna native Antonio da Correggio.3 Via Melloni; 39-0521/533-221.

National Gallery

Don’t miss the museum’s collection of prized Baroque paintings. 15 Piazzale della Pilotta; 39-052/233-617;artipr.arti.beniculturali.it.

Teatro Regio

One of Italy’s legendary opera houses; its season runs from January to mid-April. 16 Via Garibaldi; 39-0521/039-393; teatroregioparma.org.

In a city where regional loyalties eclipse national ones, Christopher Petkanas discovers a transcendent local cuisine. Here, 10 places where Parma’s trilogy—Parmesan, prosciutto, and pasta—reigns supreme.

From March 2008 By By

The people of Parma have such a high opinion of their city they think of themselves as Parmesans first and Italians second. This can be traced in fair amount to the native cucina, which they consider to be the best in the region (Parma is one of the eight provincial capitals of Emilia-Romagna)—ergo the best in Italy, ergo the world.

Geography is destiny. Parma lies in northwest Emilia-Romagna. The region spans nearly the entire breadth of Italy, sharing borders with Tuscany and Liguria to the south and Lombardy and the Veneto to the north. A huge swath of the Po River plain, the biggest and richest tract of farmland in the country, falls inside Emilia-Romagna’s boundaries. The three great foods associated with Parma—Parmesan cheese, prosciutto, and handmade pastas (especially little ones you fill, such as tortellini, cappelletti, and anolini)—owe their first debt to this extraordinarily fertile land. Wheels of Parmesan are branded with the year and month they were produced, so you know exactly what you’re getting. Aged for 18 months to three years, the cheese is generally at its most expressive at about two years. Winter Parmesan has a deeper, more complex flavor than that made in summer.

Nick Garrett of Food n Wine tours is somewhat of an expert on the flavours of Parmigiano Reggiano, ”I like the 24 month variety as it has a range of well rounded flavours from the rich first taste through fruity hints and nutty finishes… and of course that moist texture with the grana Parmigiano crunchy protein. Great tastes and great health!”

Everybody’s a pig expert these days, but Parma shows up the amateurs and opportunists for what they are. Culty culatello is a cured boneless ham made from the choicest muscles—the top and bottom round—of the hind leg. As with prosciutto, the challenge is in the salting. Not enough and the meat spoils. Too much and you mask its inherent sweetness. Next to the round on the other side of the bone is a morsel that becomes fiocchetto. Everyone knows Pancetta, but how many have sampled Parma’s special version, fragrant with red wine and a suggestion of garlic?

Alba, in the Piedmont, is but one Italian city that disputes Parma’s claim to gastronomic dominance. Not to mention Naples. But the counter- claims roll off the backs of Parmesans like so many truffles and tomatoes. You could call it hubris. Or you could just call it superior taste.

Restaurants

La Greppia

If no one had told you this is one of the three or four finest places to eat in Parma, you might guess it anyway before even lifting a fork. In front of an interior window that looks from the dining room into the immaculate kitchen is a beautiful tableau of baskets, draped with linen and filled with house-made pastas. Perfectly ironed tablecloths tumble onto wood-framed chairs with upholstered backs and seats. Carts freighted with cakes, cheeses, and vinegars and other condiments sail across a polished terra-cotta floor. None of this would mean anything if it were tainted by fussiness or pretension. But La Greppia is not preoccupied with its good looks and doesn’t even ask to be thanked for attending to the details—the tip-off that this is a great restaurant. Chef Paola Cavazzini makes a point of hiring only women. (There are a lot of donne in Italian restaurant kitchens, but how many run them?) The trademark antipasto is pears poached in red wine with a dense Parmesanspuma, or mousse, whose only other ingredients are milk and cream. Borage lends its grassy flavor to semolina gnocchi the size of hazelnuts. Strawberry risotto—made with puréed fruit, onion, Parmesan, butter, and nothing else—sounds like a gag until you taste it. Goat in umido (slow-cooked in a covered pot with tomato and white wine) is served with buckwheat polenta. La Greppia is the kind of restaurant where you order one dessert, get four, and are billed for one.

Make sure the torta bocca di dama, a crumbly-chewy confection that combines bitter-orange marmalade, meringue, almonds, and amaretti, is the one you order. The service is amazing. But you guessed that. 39/A Strada Garibaldi; 39-0521/233-686; dinner for two $144.

Ristorante Cocchi

Parma’s best restaurant is inserted in a hotel so plain and weirdly located (on the far side of the ring road that wraps the city) you can’t believe you’ve got the address right. Believe it. Cocchi is supercivilized without even seeming to try. The professional waitstaff, also with no obvious effort, attend to a clientele of Italian businessmen, neighborhood dads out with their teenage spawn, and loud Americans. Strolghino, a skinny salami made from lean leg meat, is carved tableside, swaddled in a linen napkin. Strolghino’sextreme tenderness, delicateness, and near resemblance to fresh, raw sausage meat is a result of just 15 to 20 days of curing. But what you’re really here for are the rice preparations, savarin andbomba di riso. The first tops Parmesan- and risotto-filled envelopes of cooked ham with vealpolpettini and porcini ragù. To make a “bomb,” pigeon is marinated, braised, and deboned; hidden and layered inside a rice-lined dome; and baked. Whether or not the province of Parma reaches its culinary apotheosis with this dish has been debated since the 16th century. 16/A Via Gramsci; 39-0521/ 995-147; dinner for two $115.

Parizzi

No matter how allergic you are to joyless, pompous restaurants, any eating survey of Parma would have to include this one, especially if someone else is paying. Beyond the silver chargers with crocheted doilies, flights of Parmesan and prosciutto are offered at 16, 26, and 29 months and 13, 24, and 36 months, respectively. The rest of the menu (pheasant ravioli with fried leeks, truffle, and marsala sauce; pig’s head with honey, chicory, and quail eggs) is a model of voluptuous lily gilding. 71 Via Repubblica; 39-0521/285-952; dinner for two $173.

Trattorias

Trattoria Antichi Sapori

Set in the countryside just outside the city, Sapori is more ambitious, refined, and serious (but not too serious) than most trattorias in the Parma area, offering modern dishes so as not to seem old-fashioned (Parmesan gelato melting over a luscious hunk of molten eggplant in a pastry nest), and classic dishes so as not to seem out of touch with the past (taglioni, a cousin of tagliatelle, with octopus, shrimp, and cuttlefish). Oven-browned potato gnocchi with onion marmalade falls somewhere in the middle. And who knew that a form of sbrisolona—an almond-and-polenta dessert I have been making and loving for 30 years—is from Emilia- Romagna?Sbrisolona is more cookie than cake and on the menu of practically every restaurant in Parma. Some find it chokingly dry, but that’s their problem. The name translates as “she who crumbles,” a reference to the charmingly ragged pieces you get when you break into it (slicing is useless). Eat with vin santo. 318 Strada Montanara; 39-0521/ 648-165; dinner for two $100.

Osteria del Gesso

Even more than Antichi Sapori, this restaurant seeks to set itself apart by offering both traditional and innovativa cooking. So I was cautious, wary of a meal that could easily be not one thing and not the other. Some of Gesso’s ingredients—New Zealand lamb, basmati rice, foie gras—also worried me. But the osteria has legs. A platter of sbrisolona sits on a counter inside the front door, a good start. The menu gives the age and maker of the prosciutto (28 months, Leporati), andculatello (20 months, Consorzio di Zibello), another excellent sign. They say it’s impossible to have a bad plate of pasta in Parma (not my experience), but the rabbit-mousse agnolotti and Swiss chard–and-ricotta tortelli are exceptional. Americans are unreasonably averse to eating horse. What a loss. At Gesso the meat is sautéed in strips, then molded into a disk with braised baby onions and a lovely little salad of arugula, radicchio, and cherry tomatoes. 11 Via Ferdinando Maestri; 39-0521/ 230-505; dinner for two $118.

Sorelle Picchi

Forget the pastas at this salumeria-trattoria (you have to pass through the shop to reach the dining room) and build a relatively simple, for once not ridiculously rich, lunch of fine-grained Felino salami—named for the nearby village where it is produced—andtorta di erbe, a savory tart covered with pastry and filled with sautéed spinach, Swiss chard leaves, and/or beet greens. According to Lynne Rossetto Kasper, author of The Splendid Table, the standard work in English on the cooking of Emilia-Romagna, Parmesans believe the hay- and grass-scented air in Felino is responsible for the salami’s elegance. It’s a romantic idea. 27 Via Farini; 39-0521/233-528; lunch for two $72.

Croce di Malta

Say you knew some stylish, young, design-conscious Parmesans. And say they’d just redone an old farmhouse outside the city. Their eat-in kitchen might look like Croce di Malta. The concise menu (supple tortelli, fragile polpettine, silky Bavarian cream) changes daily. 8 Borgo Palmia; 39-0521/208-681; lunch for two $86.

Pastries

Pasticceria Torino

You could eat breakfast at this historic, aristocratic landmark every day for three months and never have the same pastry twice. Like all Italians, the Parmesans like their cornetti filled with just a scraping of preserves. Most places offer apricot and stop there; the day I was at Torino, it had apricot, peach, strawberry, black cherry—and blood orange. If it’s mid-morning or later, it’s nice to chase all that sugar and fruit with a half-dozen or so chic little sandwiches, made with glazed brioches and barely spread, say, with anchovy paste. It takes a while to get the hang of eating off a plate with a fork while standing in the middle of the shop. Once you do, you’ll feel like a regular and part of the scene. 61 Strada Garibaldi Giuseppe; 39-0521/235-689; breakfast for two $6.

Wine Bar

Enoteca Fontana

Parmesans take the pulse of their own city at this hectic institution, where the cheap nibbles are strangely better than the panini you pay a lot more for. If all you know of Lambrusco, Emilia-Romagna’s most famous-slash-notorious wine, is disco-era Riunite, Fontana will bring you up to speed. One revelation is that Lambrusco doesn’t have to be nauseatingly sweet (though it always has at least a gentle, frizzante degree of sparkle). A well-made secco is pungent with fruit and teasingly earthy. 24 Via Farini; 39-0521/286-037.

Cheese and More

Casa del Formaggio

Parma has an embarrassment of remarkable shops selling salumi, Parmesan, and prepared foods. You’ll never see a tourist in this one. 106 Via Bixio; 39-0521/230-243.

Christopher Petkanas is a T+L special correspondent.

Places to Eat Parma
Food tours of italy parma FWT. est Places to Tour and Eat Parma Italia.

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”

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.

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Best Things to See and Do in Parma, Italy: Castles, Museums, Wine Bars, and Stunning Countryside

Parma, Italy Isn’t Only Famous for Its Ham and Cheese, It’s Also Home to Beautiful Architecture and Centuries Old Churches and Palaces

Cassandra James Review , Yahoo! Contributor Network
Jan 11, 2011 “Share your voice on Yahoo! websites. Start Here.
Before I visited Parma, Italy, the only thing I knew about it was the ham my family and I ate on sandwiches. Famous for its ham, cheese and incredible cuisine, Parma is also known for its centuries-old churches, palaces and theaters and its 3,500 year history. Tourists flock to Parma to eat some of Italy’s best food, listen to world-class opera and, of course, to see Parma F. C. football matches. When my family and I were there, we did all of that and so much more.
Visit the Baptistery of Parma – If you enjoy beautiful and unique architecture, a visit to Parma isn’t complete without seeing the Baptistery of Parma – still considered one of the most important Medieval buildings in Europe.The Baptistery of Parma is a pink marble, octagonal-shaped building over 800 years old. Famous for its architecture, as well as its incredible frescoes and mythical animal statues, the Baptistery is home to paintings and sculptures by famous Italian artist, Benedetto Antelami, who was instrumental in designing the building. There’s a small entrance fee but it’s well worth the price.
The National Gallery – For art lovers, or those who appreciate history, the National Gallery should not be missed. It’s located on the second floor of the Pilotta Palace and is full of artwork from the 13th to the 19th centuries. The Pilotta Palace is quite stunning too.

Bardi Castle – There are several Medieval castles to visit in Parma, but Bardi Castle is one of the best. Its gorgeous location on top of a hill, looking out over a fairytale valley makes you realize what these amazing buildings were actually used for – protection and security. At Bardi Castle, which is still in superb condition, you can tour the castle and learn about how people actually lived, see the rooms they ate in, danced in, worked in. There’s also a lovely garden and don’t miss the small museum.

Drink Wine at a Parma Wine Bar – Famous for its food and drink, you have to spend time at a Parma Wine Bar. Not only do you get to enjoy a superb local wine, but the farm-style food many of the bars offer is inexpensive yet very tasty. We spent several nights sitting at one or more wine bars, as they’re a superb place to people watch, soak up the atmosphere and see what life in an Italian town is all about. You’ll find the best wine bars around Via Farini and Via Gramsci.

Visit Parma’s Beautiful Countryside – Parma is known throughout Europe for its lovely countryside, so don’t miss venturing out into it when you’re there. We hired horses one day at a local stable and took a short pony trek through the area, stopping off for lunch at a local cafe, drinking wine and eating farm-made sandwiches. Unbelievable. You can also hike, cycle, mountain bike or just take a leisurely stroll. It’s all accessible within a few minutes of Parma city limits. Your hotel reception can tell you the best places to see.

More Information:
Baptistery of Parma

The National Gallery website
Bardi Castle – the site is in Italian, but the video shows just how beautiful Bardi Castle and the surrounding area is
Parma Tourism

Parma Food n Wine tours, Best Tour in Parma
Parma Food n Wine tours

The load down – 3 Kings tour: The Parma Food and Wines

Your 3 Kings tour day starts with  

‘The King of Cheeses’

Our much revered Parmigiano Reggiano Tour



Your FWT day starts with an incredible visit to one of the most revered makers of the famous Parmigiano Reggiano cheese.  

Here we enter another world…

  • COOKING
  • SALTING
  • AGEING
  • TASTINGS

You will be amazed when you enter the cooking room to watch behind the scenes, the master and his family, cookingseparating the rich whey and lifting this magnificent DOP product.

As we begin to realise the huge amount of care and daily toil this product requires we visit the salting and sculpturing room. From there we enter the ageing room: the stagionatura.


Here among countless row of wheels is where the  richest aroma enlivens the senses we learn how the Consorzio  test and skillfully hammer each and every wheel before the ritual of fire branding.

Parmesan on sugar maple / parma golosa tours 

Of course the tour is not complete until we watch the masters lift the wheels and celebrate the birth of the King of cheese.



The best part of all! … we taste this wonder with a dash of honey, balsamico and if we can twist you arm, a refreshing glass of crisp Malvasia white wine. A truly special start to our fabulous Food n Walk tour day.

Tour starts 9am (duration 2 hrs)

Food preparation takes place 365 days per annum. Non-slip footwear is advised – thong flip-flops are not suitable as some floor areas are wet.

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2.  The Prosciutto di Parma tour

…Langhirano Parma Ham 100% natural, it’s in the air!

  • SCENIC DRIVE
  • SALTING
  • CURING
  • AGEING
  • BRANDING ROOMS
  • RESERVE ROOM

Our second destination is equally awe inspiring as the first… the stunning drive and vinyard ascent is a photographers dream!

We have found a real treasure, a remarkable curing workshop of Prosciutto di Parma. Located high above the Langhirano valley  in the heart of the Parma Ham DOP production area, .


Our Parma Ham factory

It’s all in the AIR

It is the along these Apennine foothills that conspire to create the unique conditions necessary to cure only genuine Parma Ham.

They say just salt, air and time is needed…

Italian Hams Prosciutto di Parma, Golosa culinary tours

But there is something else perhaps most fascinating of all that characterises this great legendary product:

the abiding union between Parmigiano Reggiano and Prosciutto di Parma.

We will see where the fresh haunches are selected an salted, visit the cooling, salting and “resting” rooms, each emulating the traditional annual curing seasons.

Best of all we will take you to the extraordinary cellar branding areas where the “Naso” or master nose deciphers the perfume of only the perfect product.

This is where we have truly the advantage over the rest because these vault house graded products aged in wood.

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Please Note: most days the Prosciutto workshop  is a buzz with activity – On weekends this may not be the case.  We have access to the factory and will see all the processes for the gourmet Parma Ham.
 

Lunch is served!  Your afternoon delight!

be there welcome

… on the Parma hillside

  • SCENIC VIEWS
  • TASTINGS
  • WINE TASTINGS
  • CASTLE GROUNDS
  • COFFEE 

Tortelli_derbetta ra ra



Top:  Your castle Lunch awaits

Above: OMGG!!!  Tortelli D’erbetta – finished in butter and Parmigiano Reggiano


Happy tours FWT

Our lunch destination is above the Parma Ham Valley – simply the best lunch in Italy


 PARMA TRADIZIONALE Lunch Menu

‘Salumi Misti’ freshly sliced DOP cold cut products:
 
Parmigiano Reggiano
Prosciutto di Parma
Culatello, Coppa
Felino Salame
 
 GOURMET Menu
…and for the full gourmet lunch the addition of:  
 
Tortelli filled with delicious spinach and ricotta, finished of course with freshly grated parmesan in clarified butter.
 
All this sipping IWC award winning wines overlooking wonderful vistas and the food valley area from the vinyeards of Langhirano.
 

FWT's fab Parma Lunch spread

 
And for a special treat – a world number one DOC traditional dry Lambrusco with full nectar nose, rich berry flavours and fresh clean finish.  Other wines include Malvasia, all grown in theimmediate  surrounding hills.
 
risottoporcini
 
Our lunch finishes  at .2.30pm with light sweet biscotti or torta, with coffee or Grappa.  
 

 
Please request any special dietary requirements.
  


3.  The amazing Aceto Balsamico Tradizionale RE 

Our final destination Balsamico settles your day in the most perfect way.


Balsamico FWT


The Balsamico producer

 … visit the Aceto batteria, the Vineyards and the hillside vistas… the incredible flavors finish our paradise 3 Kings tour.

Angelo copia

  • SCENIC DRIVE
  • PHOTO SHOOT
  • IN THE LOFTS
  • TASTINGS
  • WINE TASTINGS (OPTIONAL EXTRA)

(Traditional Balsamic Vinegar of Reggio Emilia)

We are proud of our Balsamic tour because it is a rare location: special and utterly unique.

The consorzio for this original DOP Balsamico product dates back to the 11th century.

         

Aceto Balsamico Tradizionale it is produced solely from the finest grapes and never from soured wine vinegar like its Modenese industrial counterpart.


The sweetest white Trebbiano grapes are used to make this nectar, naturally grown and hand harvested – only the finest are selected by taste from the vineyard.

You will visit the Balsamic Must maturing rooms and the batteria lofts and taste 15 year old, 22 and 28 year old Balsamico from the antique barrels.

This sweet elixir helps you savour and digest a truly great day you will remember  for years to come.



Parma food tours Food n Wine Tours


  Parma Tastes at their best –  The 3 Kings Tour 


Send me the info and prices today!

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Special diet requirements can be catered for… Just let us know prior to booking.

 

We accept your PayPal secure deposit here.

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Villino di Porporano – the affordable Luxury Cool B&B country house, Parma

Villino

Villino di Porporano – the affordable Luxury B&B country house, Parma

When I first arrived at Villino to collect my clients for our Parma food tour, I was amazed how near it was to town … 8 minutes by car and here I was surrounded by countryside and the aroma of fresh coffee.

Elena arrived at the elegant gates of this wonderful country home.. greeted not only by her immediacy but by two pooches who immediately gave my shins a delightful massage!

”Come in Nick … want a coffee?”

Truth be known I’d just grabbed one but seeing the beautifully poured cappuccini on the cotton clad 17th century walnut table in the dining room I opted for another without a moment’s hesitation… that’s two in the space of half an hour!  God help my tourists!

Then followed the most delicious home baked brioche I had ever tasted and I felt completely at home…

”Where are you from Elena?”

”Near Abbruzzo in the centre but my husband is from Parma… I have just finished renovations here…”

”It looks fantastic… I love the style mix…”

Elena responded with a modesty so typical of Italians who really have a wealth of talent… yet decline such flattery.

The place is gorgeous and opens out in many directions into the garden, patios and into the beautiful dining area with rooms a generous extension of this masterclass of comfort casa interior design.

Coming from an interiors background I was and still am impressed.

 

flowers of the fwt tours Parma food
Villino is the perfect retreat from the charming but zestful Parma whirl and makes a perfect romance or relaxation location with now a new pool – a big tick now for all the boxes.

But what really makes this place special is Elena and her family and in a city where to be honest genuine accommodation is not surprisingly a plenty the Villino is one of a hand full of places we regularly recommend to our clients.

cooking-classes

That aside the food and trimmings are a dream – just look at their Tripadviosr reviews!

Welcome to Parma… it’s a given.

Tortellini pasta FWT food n cook day tours Parma1

TRIPADVISOR EXTRACT for Villino

91 reviews

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dianne40
Sterling, Virginia
Reviewer

4 reviews 4 reviews

Reviews in 4 cities Reviews in 4 cities
5 of 5 starsReviewed 26 August 2012 NEW

My husband and I had a wonderful experience staying at this B&B. I think what I liked best was the beautiful grounds, Elena and her family, Paula, her assistant, the pool and the fantastic breakfast. Elena makes you feel like family. I was very sad to leave because she made our stay so nice. I loved the location, just outside…More 

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ginaminasnooks
ginaminasnooks
darkest somerset
Contributor

17 reviews 17 reviews

Reviews in 9 cities Reviews in 9 cities
9 helpful votes 9 helpful votes
4 of 5 starsReviewed 17 August 2012

This B&B exudes sophistication and effortless charm. The fabric of the building and the rooms is very good, soft brick and linen. Airy public spaces comprise the large salon and loggia for breakfast. This meal was beautiful – with Parma ham (!) and feather light home made cakes, copious fresh orange juice, etc. Also, enjoy the fresh pool! The town…More 

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pncostello
pncostello
West Chester, Pennsylvania
Contributor

11 reviews 11 reviews

Reviews in 7 cities Reviews in 7 cities
4 helpful votes 4 helpful votes
5 of 5 starsReviewed 29 July 2012

This B&B is in a separate villa building next to the owner’s home. The inside of the building has been completely renovated and the rooms fully decorated. The bathroom is modern and fully equipped. It is all beautiful. Elena the owner is a gracious hostess and a wonderful baker. Her homemade pastry for the breakfast is excellent. Sitting on the…More 

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Margaret T
Sydney, Australia
1 review
5 of 5 starsReviewed 26 July 2012

I cannot talk highly enough about our stay. My family stayed for 6 magical nights during our recent trip to Europe and I am so glad we decided to stop in Parma and in particular with Elena and Guiseppe at Villino di Porporana. The rooms were of outstanding quality and we loved the way the beautifual building was restored. Paula…

Article Nick Garrett, FWT host and director of tours

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E-mail: info@villinodiporporano.com Photos by Davide Gallico, Paolo Pasini and Jacopo Niccoli