{"id":1222,"date":"2017-12-03T11:46:38","date_gmt":"2017-12-03T11:46:38","guid":{"rendered":"http:\/\/www.giuliamarinelli.it\/project\/food-valley-parma-sapori-2\/"},"modified":"2019-07-23T16:44:00","modified_gmt":"2019-07-23T16:44:00","slug":"food-valley-parma-sapori","status":"publish","type":"project","link":"https:\/\/www.giuliamarinelli.it\/en\/project\/food-valley-parma-sapori\/","title":{"rendered":"Food Valley a Route Through the Flavors of Parma"},"content":{"rendered":"

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Food Valley a Route through the Flavors of Parma
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Private Guide Service<\/em><\/strong><\/p>\n

Visit cheese factory, ham factory, Balsamico and the city<\/p>\n

Tastings
\nUpon request lunch at a trattoria or at a traditional restaurant<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”2_3″][et_pb_image _builder_version=”3.0.102″ src=”https:\/\/www.giuliamarinelli.it\/en\/wp-content\/uploads\/2014\/07\/tagliatelle-bolognese.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” always_center_on_mobile=”on” force_fullwidth=”off” show_bottom_space=”on” \/][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_slider show_arrows=”on” show_pagination=”on” auto=”on” parallax=”off” _builder_version=”3.0.73″ parallax_method=”off” remove_inner_shadow=”off” custom_button=”off” button_letter_spacing=”0″ button_icon_placement=”right” button_letter_spacing_hover=”0″ hide_content_on_mobile=”off” hide_cta_on_mobile=”off” show_image_video_mobile=”off” custom_padding=”|||” custom_padding_tablet=”|||” custom_padding_phone=”|||” show_inner_shadow=”on” show_content_on_mobile=”on” show_cta_on_mobile=”on” box_shadow_horizontal=”0px” box_shadow_vertical=”0px” box_shadow_blur=”10px” box_shadow_spread=”0px” box_shadow_position=”inner” box_shadow_color=”rgba(0,0,0,0.1)” box_shadow_style=”preset6″][et_pb_slide heading=”Parmigiano Reggiano” background_image=”https:\/\/www.giuliamarinelli.it\/en\/wp-content\/uploads\/2015\/04\/visita-caseificio-28-aprile1.jpg” background_color=”#ffffff” alignment=”center” background_layout=”dark” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”off” background_position=”center” background_size=”cover” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” use_bg_overlay=”off” use_text_overlay=”off” text_border_radius=”3″ header_font_select=”default” header_font=”||||” body_font_select=”default” body_font=”||||” custom_button=”off” button_font_select=”default” button_font=”||||” button_use_icon=”default” button_icon_placement=”right” button_on_hover=”on” \/][et_pb_slide heading=”Prosciuttifici” background_image=”https:\/\/www.giuliamarinelli.it\/en\/wp-content\/uploads\/2017\/12\/20160702_170518.jpg” background_color=”#ffffff” alignment=”center” background_layout=”dark” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”off” background_position=”center” background_size=”cover” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” use_bg_overlay=”off” use_text_overlay=”off” text_border_radius=”3″ header_font_select=”default” header_font=”||||” body_font_select=”default” body_font=”||||” custom_button=”off” button_font_select=”default” button_font=”||||” button_use_icon=”default” button_icon_placement=”right” button_on_hover=”on” \/][et_pb_slide heading=”Aceto Balsamico Tradizionale” background_image=”http:\/\/www.giuliamarinelli.it\/wp-content\/uploads\/2014\/07\/foodvalley3.jpg” background_color=”#ffffff” alignment=”center” background_layout=”dark” \/][\/et_pb_slider][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.102″]<\/p>\n

PROSCIUTTO, PARMIGIANO-REGGIANO, BALSAMICO AND ART<\/strong><\/p>\n

Food making and food processing is really very important in Parma, but I suggest you to dedicate some of your time to our wonderful city too, because food is made in factories, but Parma has a real lot of beautiful things to show you.<\/p>\n

With this tour I want to show you how the King of cheeses, the Parmigiano-Reggiano, is made, and in order to see the last phases of the making we must be at the cheese factory not later than 9.00 am. We’ll see also the salting and the ageing of the cheese, and at the end of our tour we’ll enjoy a nice tasting.<\/p>\n

Our tour will continue with the visit to a producer of the Traditional Balsamico, here I’ll let you discover a really special product, a nectar made in a very small part of Italy, just in Modena and Reggio Emilia, but famous all over the world. After a tasting of Balsamico we’ll go to the hills of Parma, where we’ll visit a producer of Prosciutto di Parma (Parma ham). After seeing the various steps of the making of this delicious and traditional ham, you’ll enjoy a rich tasting of traditional cured meats from the Parma area.<\/p>\n

The tour ends in the early afternoon, in Parma, with a walk through the city centre to admire the most interesting and unique buildings of this ancient small capital.<\/p>\n

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