Angebote in Parma

Entdecken Sie die besten Restaurants von Parma, erfahren Sie alles über die lokale Esskultur und probieren Sie traditionelle Spezialitäten wie Prosciutto, Parmigiano und Tortelli!

Entdecken Sie Parma mit einer privaten Führung: In den versteckten Ecken und malerischen Ecken können Sie die wunderschöne Atmosphäre dieses Ortes genießen!

Entdecken Sie die Geheimnisse von Parma, einem Paradies für Feinschmecker und das Herz der italienischen Kultur im Jahr 2020, auf einer spannenden Tour mit Guide. Diese Stadt, ein Hotspot der Geschichte und der Gastronomie, ist berühmt für ihre Verbindung zum berühmten Komponisten Giuseppe Verdi, dessen faszinierende Anekdoten von Ihrem sachkundigen Guide zum Leben erweckt werden. Als alte Hauptstadt des Herzogtums Parma und Piacenza und Universitätsstadt seit dem 11. Jahrhundert steckt Parma voller Geschichten. Die Tour beginnt an der Piazza Garibaldi und erkundet die wichtigsten Monumente der Stadt, wobei Sie die Geschichte und die Geschichten kennenlernen, während Sie deren prächtiges Äußeres bewundern.

 First you will visit a Parmigiano‐Reggiano DOP producer. The secret of such goodness originates in the place of origin, in the natural feed, and in the high quality milk with no additives. During the long aging process, natural fermenting agents in the milk give the cheese its particular flavor and texture, in other words, its typicality. The verb “to make” is absolutely correct in this case because Parmigiano‐Reggiano cheese is not just manufactured, but “it is made” today as it was made eight centuries ago, using those same typical and genuine ingredients: the precious milk from the area of origin, fire, rennet, the expertise of old methods and the skill and knowledge of cheese masters. Then, it is aged naturally for two years or more; however, this implies a great deal of effort because cheese wheels must be brushed and turned continually, they must be taken care of, supervised and inspected day after day to assure their compliance with the rigorous maturation standard. The visit to the diary will be followed by a tasting. Then you will visit a Prosciutto DOP producer. One of the earliest references to ham production in our region appeared about 100 BC in the writings of Cato, who described the practice of burying pork legs in barrels filled with salt. The meat was then dried and smoked. As the process of making air‐cured Prosciutto was refined, the smoking step was discontinued. During classical times, hams from this region were one of the delicacies featured on banquet tables. The visit at the producer’s will conclude with a delicious Prosciutto tasting!!! Have you ever heard about Italy’s black gold? We are talking about the traditional balsamic vinegar which is produced only in the areas of Modena and Reggio Emilia. The families of the area have always been very proud of their production of Balsamic Vinegar, and have a set of barrels in the attic as a seal of ancient family traditions, if not a confirmation of noble family roots. Born centuries ago as a medicinal of exclusive use of kings and emperors, it has found its place in the kitchen as a product of excellence, it heightens the flavors and enriches every dish on the Emilian table, from the most simple to ones such as salads and row vegetables, to the most refined dishes such as filled pastas or meats. Welcomed in a private property we will taste this special traditional balsamic vinegar and learn family recipes and secrets! Enjoy a wine tasting in the most famous cellar of the territory. You will tour the winery and explained how grapes are picked, crushed, blended and bottled. You’ll walk through beautiful vineyards with the winery sommelier and then taste the finished product.