Parma ham

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Best Parma Ham Factories That You Can Visit (On your Own)

Italy has long been a dream destination for many, featuring an abundance of stunning architecture, rich history, and diverse culinary delights that cater to every palate. While pizza and pasta are undoubtedly Italian food icons, the country also excels in the fine art of curing ham, with Parma ham holding its own as one of […]

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Balsamic vinegar London Parma ham Parmesan cheese

Four products that you should take home while visiting Emilia-Romagna

Emilia Romagna is the region of Italy that shaped modern Italian cuisine. Notably there are 4 products that you should take home with you and they are balsamic vinegar, Parma ham, Parmigiano Reggiano and a bottle of good Lambrusco. Taking home Parmesan cheese – Parmigiano Reggiano. Parmesan cheese as it is an aged cheese is

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Food tourism in Italy Parma Parma ham

The secret confessions of a Parma ham maker – How to make prosciutto.

Curing ham in a culinary art and it should not be taken lightly. To become a master Parma ham salter might take many years. Fabrizio of La Perla Parma ham factory in Langhirano says it might take up to 10 years to really master the ability to put the right amount of salt in the

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Culatello Emilia Romagna Parma Parma ham

A day around Parma between ham, culatello and castles

Parma is a town in the north west of Italy, not far from Milan and the Cinque Terre. Parma is well connected via train links, motorway and recently even by air with the newly opened Verdi airport which connects the town with London Stansted. Thanking to this new possibility it is now possible to spend a long weekend to

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2 gourmet food tours plus winery at Torrechiara castle in Parma

Tour of Parmesan, Parma ham and winery overlooking the beautiful Torrechiara Castle. by Marcelo Pinto October 12th 2012 Parmesan production in details Our best gourmet foods available in Parma are included in the tour. We will start the day with Parmesan, where our guides will go in details about the production of the famous cheese, as usual our visit

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