How to be featured on Emilia Delizia

Posted on 29 March, 2013 by gabriele monti

Emilia Delizia is a leading company in the food tourism in Italy. Our website is highly visible on the major search engines, and social networks. We would be glad to feature your agriturismo, winery, restaurant, hotel or accommodation in Emilia Romagna or anywhere in Italy.

How to be featured on Emilia Delizia?

First of all we do not charge any fee to appear on our highly optimised blog, however you should supply an article about your company of at least 500 words. The article must be written in English and have an introduction, 3 paragraphs and a conclusion. The article must be unique and never been published on the internet before (it must be able to pass copyscape). Ideally the article must include some basic information such as who, where, what and when. The article should be written in the 3rd person, and contain useful information for the potential traveller, therefore information about what to see in the local area and how to get there should be included.

Include some meaning pictures.

As part of the article you should also supply 2/3 meaningful pictures of your business and the local area, you should own the rights of the images, or if they are common domain they should properly referenced.

What if you cannot write the article?

If you would like to appear on our site and you cannot write an article about your business, we can do it for you. For this service we charge 50 euros.

Which business do you accept?

We accept anything related to our niche. Gourmet travel, charming lodging, b&b agriturismo, traditional restaurant, wine, olive oil, cheese makers and so on.

Terms and conditions

At the moment Emilia Delizia do not charge anything for posting the article on site, this is a monthly rolling agreement and we reserve to remove your article at anytime. The content provided to us will become our property and it will not be published anywhere on the internet including your site. We reserve to change this agreement at any time without any notice to you.

Pecorino di Pienza – tour the jewel of the Val D’Orcia

Posted on 28 March, 2013 by gabriele monti

The Val D’Orcia (Valley of Orcia) South of Sienna is the absolute epitome of what we all expect Tuscany to look like … a landscape of green valleys surrounded by rolling hills and a horizon punctuated by rows of lonely cypress trees. You really should take the time to visit this beautiful area of Tuscany and get to experience some of its’ wonderful artisan foods and wines at their source. The area is best known for the wonderful Pecorino di Pienza, made exclusively in and around the town of Pienza which is situated close to the wine producing towns of Montalcino and Montepulciano, home to the Tuscan classic wines.

Val D’Orcia in Tuscany

What is Pecorino di Pienza Cheese?

Pecorino, famous all over the world, is named for the milk used to create it…Pecora is Italian for a ewe, and this cheese is made exclusively from whole, raw ewe’s milk. Pecorino is made all over Italy, but the Pecorino from Pienza is unique and special; the sheep who supply the milk are a tough breed, mostly the Sarda, originally from Sardinia, and are well adapted to the terrain of the area which is not suitable for crop farming, but wonderful for sheep! They feed exclusively on the indigenous vegetation of the area, a mixture of grasses and wild herbs including wormwood, meadow salsify, broom, juniper and burnet and it is this diet which makes the cheese special, as traces of herb can be detected in the cheese. It is a seasonal cheese, made only during the Summer when the milk quality is at its’ best, so you will only find young Pecorino in Summer; the mature cheese can, however, be enjoyed all year around.

Pecorino making in Tuscany – province of Siena – source

To a certain extent the cheese has become mass-produced; demand has exceeded supply and has led to milk from other areas being “imported”, resulting in a change of the original character of the cheese. However, there are still at least two family-run Pecorino makers near Pienza where the cheese is still produced organically in the age-old way, and these are the two you should try and visit: Podere Il Casale and Cugisi.

Pecorino di Pienza Cheese tour at the local dairy.

The raw milk is mixed with rennet to curdle it. The curds sink to the bottom of the container and are scooped out to dry before being placed in a salt solution. The set cheese is then formed into “heads” or rounds. These are then wrapped in walnut leaves and placed in a cool humid cellar to mature. The rinds are periodically dampened with olive oil (Tuscan, of course!) and then grease and wax. At the moment there is no discipline in the production nor there is a PDO in place so production might vary from producer to producer. The only traditional pecorino is the one aged in wooden barriques.

Visit a pecorino dairy in Italy – Source

Eating Pecorino di Pienza.

Pecorino is eaten either as a soft cheese after about 40 – 60 days’ maturation, or left in the cellar for up to 15 months (5 – 12 months is the average). When young,(Pecorino Fresco), you can expect the cheese to be soft and creamy, with a spicy undertone and the herby diet of the sheep really comes to the fore. The rind will be a creamy colour.

A more mature Pecorino will have a darker rind, generally red or black, and the texture is soft and crumbly on the palate with a slightly tannic after-taste; at this point the spicy tones are no longer evident. It is generally believed that Pecorino does improve with ageing, as it acquires more character and structure.

In Tuscany, the cheese is not often used in combination with other foods or used for cooking, but rather enjoyed in its’ own right. The Fresco (young Pecorino) is eaten with a light touch of great Tuscan olive oil or a little of the regions’ chestnut honey. It is sometimes served with sliced pears or raw fava beans and prosciutto as a lovely simply anti-pasti. The matured cheese, (Stagionato) is great to grate! Serve it over a wonderful pasta or risotto, or in thin slices with Proscuitto and other cured meats..

Of course, you need a really lovely wine from the region to complete the feast; the Rosso di Montalcino is just the perfect match. This is a young, unmatured Sangiovese, (only up to a year in the cask) and “baby brother” to the famous Brunello di Montecino, for which the region is famous. Another good wine from the region to try with the cheese is Rosso di Montepulciano; this is also a young, fresh tasting wine comprised of mainly Sangiovese grapes. If you love dessert wines try the Moscadello di Montalcino, a fine late-harvested Muscat which makes the most perfect simple ending to a great Tuscan meal; serve it with fresh seasonal fruit, local honey and some Pecorino Fresco. A perfect way to savoir the essence of the Val D’Orcia!

Emilia Delizia food tours in Tuscany.

If you are set to discover Italian foods, our company would be delighted to organise a cheese tour departing from Siena or Florence and go the Val D’Orcia to experience the production of Pecorino and Tuscan wines.

Venice: a gourmet guide to its culinary traditions

Posted on 26 March, 2013 by gabriele monti

Everybody knows that Venice is one of the most beautiful cities in the world. But the local gastronomy is not so renowned as tourists usually concentrate on succulent dishes based on pasta and pizza. Nevertheless it is worth knowing more on culinary traditions such as fegato ala venesiana, sarde in saor and bigoli in salsa. If you are in Venice for your holidays you might consider taken some cooking classes or simply a food crawl in the city. Below we have listed some of the dishes that you might want to try

Fegato ala venesiana, an old recipe

The local Venetian dialect is widely spoken in the area and “Fegato ala venesiana” is the name of the typical recipe. The translation means liver in the Venetian way. It dates back to the Roman times when liver used to be cooked with figs in order to hide the strong smell it usually has. Over time the fruit was replaced by onions and it has become one of the most popular in Veneto. If you dare to prepare it, you must cut the onions into very thin slices and cook them in a pan with some olive oil and butter. After ten minutes, add up some vinegar and the liver cut into thin pieces. It will be prepared in five more minutes. Then you can add some salt and pepper and serve it with lemon slices. It must be eaten warm and never re-heat it to avoid the liver becoming too hard.

Sarde in saor, the taste of the sea

Sarde is the local word for sardines, the main ingredient of the recipe. While the fish is being fried, the other ingredients are prepared. Raisins are soaked for thirty minutes and onions are cut into thin slices and cooked in a pan with olive oil for ten minutes. Then some vinegar is added and cooking goes ahead until the onions are soft. Then the fried sardines are seasoned with plenty of vinegar in container and covered with the onions, sprinkled with pine nuts and raisins. Several layers of fish and seasoning are prepared and then marinated in a cool place for at least one day.

The result is a sweet and sour dish usually served as an appetizer. Back in the days of sea travel, sarde in saor was a way to preserve food for the seamen spending long time out on boats.

sarde in saor – source

Bigoli in salsa, pasta in an original recipe

This recipe used to be prepared during days such as Christmas Eve or Good Friday. It is a very simple pasta dish to prepare but it is also really tasty and delicious. The main ingredients for the seasoning are onions again but this time accompanied by anchovies. And even if the pasta looks to you as spaghetti, it is not so. They are thicker and they have a rougher surface. That causes a difference in the taste and the sensation. And do not forget that the quality of the olive oil is important to obtain an exquisite dish.

If you enjoy Venetian gastronomy, you might be interested on other recipes such as risi e bisi (rice with peas), polenta, gnocchi or baccalà (codfish). And as dessert you can always try the sweet tiramisu or the typical pandoro.
Emilia Delizia oganises food activities in Venice that includes the typical cicchetti tour, cooking classes, and food and wine tours. If want to try the specialities listed above you can contact us and we will provide the best culinary experience in Italy.

Three dishes that best represent the culinary Traditions of Ferrara

Posted on 22 March, 2013 by gabriele monti

While the city of Ferrara sparkled in all its beauty under the Este domination, during the Renaissance were elaborated fantastic dishes which entered in today typical food. Let be tempted by the following three gourmet delicacies of this corner of Emilia Romagna.

The Estense Caslte in Ferrara – a must visit in the city. Source

Pasticcio di Maccheroni alla ferrarese, the quintessential taste reside here

The full name “pasticcio di maccheroni alla ferrarese” discloses its main characteristic: the fact that it comes from a culinary tradition specific to Ferrara like no other town in Emilia Romagna.
It’s considered first course, but it’s so abundant that could be served as second too. That’s why you should order it at the trattoria after a day-long tour of the wonderful ancient Estense city.
When it’s brought to your table you will see a simple yet crunchy dome commonly known with the name of pasticcio. As soon as you cut a slice of it, you will find out the mouthwatering inside kept warm: maccheroni, the typical Italian pasta appreciated worldwide along with spaghetti. The pasticcio is filled with maccheroni dressed with Béchamel, porcini mushrooms, truffles. As it was not enough, the chicken liver and heart complete the dish.
Get the party started for your palate!

Coppia ferrarese, the PGI bread

It seems that the famous “couple” was already produced in local bakeries around 1200, but its official name was forged in 1500. From since, it has become a strong culinary tradition and today the typical bread is still homemade with devotion by family run businesses and you may notice it as you enter one of the shops smelling of flour and yeast in the city center: a smiling Italian floury-some boy may welcome you into the world of bread whose technique passed on from generation to generation. You won’t find the same crunchy and soft dough rolled like a ribbon anywhere else since Coppia Ferrarese gained PGI (Protected Geographical Identification) recognition.
As common the ingredients may seem – water, yeast, flour – the method and the conditions of preparation are unique to this area. Match it with sauces or olive oil to taste its deep flavour.
Combining a tasting tour during the Emilia Romagna Wine and Food Festival may turn into a fantastic idea to discover other local specialities.

Salama da Sugo, a speciality dating back to the time of the Estense court

The art of making salami in a particular way belongs to the province of Ferrara. Only the capital city and a few villages surrounding it – Madonna Boschi, Portomaggiore, Poggio Recanatico – produce excellent Salama da Sugo following the tradition with a touch of innovation in the choice of some ingredients. The original recipe dating back to the XV century, is based on the use of sow seasoned with many spices such as salt, nutmeg and even red wine. The flavour is not the only thing which makes the Salama – also known as Salamina – different from any other Italian sausage: its shape calls to mind the typical pottery of the Renaissance. Traditionally served cut into slices at the Christmas table, today the Salama da Sugo can be found all year round in any Italian salumeria. Take the chance to taste all the varieties of this gourmet ferrarese food at the Salamina da Sugo al Cucchiaio Festival held each year in Madonna Boschi.

Salama da Sugo – source

During your holidays in Ferrara don’t miss a visit to the UNESCO World Heritage Sites of Delta Po and Delizie Estensi, but if you really want to feel like a local eating at the Este table, include a gastronomic tour.

Le Marche: Italy’s culinary hidden gem – a tour into its cuisine

Posted on 20 March, 2013 by gabriele monti

Beautiful seaside towns and resorts, long beaches for summer vacations, stunning countryside for walking tours and a strong seafood culinary tradition: Le Marche is all of that and much more. Nestled between the Adriatic shore and the Appennines ranges, the Italian region features typical food coming both from the inland and the seaside. For your next holidays in Italy, think about cooking vacations or gastronomic tours in Le Marche and don’t forget to taste the following recommended dishes.

Emilia Delizia organises culinary food tours in Le Marche region, if your group would like to discover the food, wine and majestic landscape of this region, our company would be delighted to put together an itinerary to die for. Emilia Delizia also organises cooking classes focussing on traditional dishes suchs as Vincisgrassi, Brodetto all’Anconetana, and the cripsy Olive all’Ascolana.

Sirolo – The Conero Bay – great landscapes are awaiting for you in Le Marche – source

Try Vincisgrassi, a special kind of lasagne.

If you want to try lasagne as you have never tasted, Vincisgrassi is the traditional first course from Le Marche that you was looking for.
The recipe was first cited by Antonio Nebbia in his book “Il cuoco Maceratese” in 1783. As you many guess by the title, the recipe must have been created in the town of Macerata, but you can find it in many other tourist destinations of Le Marche. It seems to be named after Windischgratz, the Austrian general who is told to have enthusiastically eaten it after a victorious battle against Napoleon.
The secret which makes Vincisgrassi such a delicious dish, must be the flavourful tomato sauce placed among the layers of pasta since it is enriched with ragù made from pork, veal and chicken. If that wasn’t enough mushrooms and truffles are added to give a plentiful savour.
Order Vincisgrassi lasagne as main course in any typical restaurant in Le Marche region… every bite will be a mouthwatering experience for your palate!

Crisp olive all’ascolana – Stuffed and fried olives.

Olive all’ascolana a delight for the aperitivo – source

Large, crunchy, stuffed: they are “olive all’ascolana”, a delicacy of Le Marche region which received the DOP recognition in 2005. This famous appetizer can be ordered at restaurants, bars, pubs and you can find them listed in the Antipasto or Aperitivo section since Ascolana olives are used to be served as an antipasto along with other fried snacks or as finger food in cocktail hours.
The soft crisp external part hides a green olive and a heart of meat. You could even find the recipe to prepare it at home but… don’t make it that simple! The authentic recipe dating from the seventeenth century uses exclusively olives ascolane tenere – from Ascoli indeed – filled with pork, veal, chicken and vegetables.

Flavourful Brodetto all’Anconetana – A fish soup that you will never forget.

If you drop by the coastal towns of San Benedetto del Tronto, Ancona, Porto Recanati and Fano, you will be overwhelmed by the unique flavour of seafood coming from any restaurant, as you have a nice stroll in those quaint villages. So don’t think twice, time has come for you to stop and taste the regional delicacy Brodetto all’anconetana. This tasteful fish soup cooked with 13 or more different varieties of seafood – including mullet and cuttlefish – is a local tradition as old as fishing. Expert chefs in any Le Marche town have created signature versions of Brodetto all’anconetana, giving the opportunity to make an unforgettable gourmet journey. It is recommended to savour Brodetto with the DOC white wine Verdicchio, which best emphasises its characteristics.
Don’t miss to try other typical seafood dishes such as Stoccafisso all’anconetana (salted fish) and Mosciolo (mussel).

If you would like to breath the fresh air of unspoilt countryside and learn more about food traditions in Le Marche, book great gastronomic excursions or tasting tours in this region bordering Emilia Romagna.

Gourmet food and skiing on the Italian Alps.

Posted on 14 March, 2013 by gabriele monti

Probably only Italy is the sole country where someone is able to hit the slopes and at at the same time have some gourmet dining experience. Check out some great destination on the Italian Alps like Madonna di Campiglio and Cortina for some hearty traditional Italian food that does not fail to please even the most demanding foodie.

Skiing on the dolomites – Source

From the wonderful scenery of the Dolomites to the captivating landscape of Alps, Italy offers exclusive ski resorts for winter sport enthusiasts. Read on to find out the top winter destinations in Northern Italy where you can enjoy infinite slopes with different level of proficiency, practice your favourite winter sports – snowboard, cross-country, Nordic sky – extreme sports – ice climbing and paragliding – walking tours in natural parks and taste typical products.

Madonna di Campiglio in the Brenta Dolomites (Trentino)

Located in the Rendena Valley, Madonna di Campiglio is a popular ski resort nestled in the Brenta Dolomites Park – UNESCO World Natural Site. With 57 lifts and up to 150 km of slopes, its snow park is one of the best equipped of Northern Italy. Moreover, you have direct access to Pinzolo, Folgarida and Marilleva pistes for never-ending snow adventures.

If the vibrant city center is full of tourists and VIPs, the enchanting surrounding valleys are heavenly peaceful and dotted with the Castles of Trentino.
After a day full of emotions, relax in a restaurant to taste Val Rendena delicacies as polenta, mushrooms and wild games.

Polenta is a typical Italian dish made with corn flour – source

Are you ready for an exciting tour? If so, you should get to Madonna di Campiglio ski resort from Emilia Romagna, after an easy drive of about 3 hours, scheduling stops in the beautiful towns of Mantua, Verona, Lake Garda, Rovereto and Trento.

Bormio & Livigno in the Alps (Lombardy)

Take a breath of fresh air booking mountain holidays in Bormio and Livigno, two of the best ski resorts of Lombardy overlooking the Valtellina valley, near to the Stelvio National Park. When in Bormio, combine chill excursions in the snow and wellness moments at the spa. Over 50 km of superb pistes and the World Cup runs awaits you.

From the village of Bormio, you can access to the snowboarders’ heaven of Livigno to experience freestyle activities on its slopes. Livigno city center if full of après-ski attractions for tourists, so you can rest in cosy restaurants and take a stroll to do shopping. From here, popular locations as Zemez and Saint Moritz, in Switzerland, are quite close. Delight your palate with the pizzoccheri, Sciatt e Manfrigole typical of Valtelline food. Situated in the province of Sondrio, you can get to Bormio and Livigno from Milan in about 3 hours and 4 hours from Bologna.

Pizzoccheri traditionally made with buckwheat flour – source

Cortina d’Ampezzo in the Ampezzo Dolomites (Veneto)

Cortina d’Ampezzo, or simply Cortina, is one of the most exclusive ski resorts in Italy. Provided of state of the art infrastructures and 1120 km of pistes, in 1956 it hosted the Olympics sports and has always been the favourite winter destination for celebrities and aristocrats.

Situated at the heart of the wonderful Natural Park of the Ampezzo Dolomites – UNESCO Natural Heritage Site since 2009 – and lying in the Valle del Boite, Cortina is the ideal point to access the park all year round both for winter sports and summer walking tours.

After a day spent in the high white peaks, you can have a nice walk in the city center surrounded by scenic views of the mountains. As you walk down the Corso Italia, you will find elegant boutiques but also gourmet restaurants offering specialities coming from the Austrian and Tyrol heritage – knodel, the grostl, the apfelstrudel.

Situated in the province of Belluno, Cortina can be reached in two hours from Venice and three hours from Bologna.

For more information about gourmet skiing holidays you can also check our page.

This article has been written by Valentina.

Parmigiano reggiano factory tour

Posted on 8 February, 2013 by gabriele monti

Parmigiano Reggiano (Parmesan) guided visit to a cheese day.

Emilia Delizia offers detailed Parmigiano Reggiano cheese tours in Modena, Parma and Reggio Emilia. Our tour will begin early in the morning in order to catch as much as possible. Below we tried to reproduce our tour in pictures to give a better idea to people about what they will see when at the Parmesan dairy.

1000 kg of milk for the parmigiano reggiano cheese production

At the arrival at the dairy we we will see the raw milk sitting in the vats. These large containers “cauldrons” contains 1000 kg of full fat and half milk mixed together. The compound is then acidified and the rennet is added. At this point the milk will turn into a yoghurt like substance.

2 wheels of parmesan cheese

These are the 2 twins, one is a boy and the other is a girl. Basically these are the curds of the cheese that have been cut and left to rest. From 1000 kilos of milk we obtain 2 45 kilos wheels. Some of the weight is lost during the ageing, and therefore the final product weights approximately 37 kg.

The cheese will spend a day in the Teflon mould

The unformed cheese goes into the Teflon mould for one day and one night. The cheese master carefully add a weight on top of the cheese. In order to squeeze our all the liquid the moulds are then turned every couple of hours. In the evening the cheese cloth is removed and the matrix carrying the naming Parmigiano Reggiano is inserted in the mould. Telon is a new material that has replaced the hand made wooden moulds that were originally crafted by hand.

In the video you can clearly see how the cheese is moved from the vat to the moulds. Our guests will be able to see the full production just meters away form the cheese being made.

the parmesan cheese is the metal mould

The cheese goes into the metal mould for another day. These moulds have the shape of the wheel which will not required further manipulation such as the trimming of the edges. The cheese always rest on wooden shelves which allow breathing and the correct ageing.

Guided tour to a Parmesan cheese dairy

The wheels then go to a brine bath and stay here for 3 weeks. This is an important step to make hard cheese in fact the high salinity of the water will allow residual moisture to exit thanks to natural osmosis. It is important to keep in mind that Parmesan cheese does not contain any preservative or anti fermentative, therefore it is essential to have the right amount of moisture in the wheels.

visit to the Parmigiano Reggiano maturation cellars

The last part of the visit will be spend in the ageing cellars. Here is the Parmigiano Reggiano is stocked on the traditional shelves for a minima of 12 months. During the visit we will learn how to recognise the real Parmesan cheese from imitation and we will discover the nutritional values of the product.

infographic culinary travel – Bologna the best food destination in Italy.

Posted on 6 February, 2013 by gabriele monti

Emilia Delizia infographic about the best food tour in Italy.

Departing from Bologna, Modena, Reggio Emilia and Parma, in just one day you can see the best food in Italy: Parmesan cheese (Parmigiano Reggiano), Parma ham (Prosciutto di Parma) and Traditional balsamic vinegar of Modena or Reggio Emilia.

How to tour the food factories around Bologna and Parma

3 culinary experiences that you should not miss in Bologna

Posted on 18 January, 2013 by gabriele monti

What would be visiting Bologna and not to take any culinary experiences while you are staying in the capital of Emilia Romagna, and to be precise the capital of Italian modern cuisine. Bologna is the Fat, the Learned and the Red. The Fat is referring to the rich cuisine that it a typical signature of the area. So in short it is the best place on earth to visit for food a unique mecca for the foodies.

Pasta making classes, learn how to create Tortelllini, Tagliatelle and Tortelloni with our cooking classes in Bologna.

Paolo Atti famous pasta maker in Bologna

In Bologna pasta is made with soft semolina flour bound together with the freshest eggs. Here a unique chance to learn from a master chef how to produce the most amazing dishes starting from these simple ingredients. Fresh egg pasta here is not only Tagliatelle al Ragu’ but it comes in literally hundreds of shapes, variates, different fillings and sauces. Just to name a few of the most popular Tortellini, tiny dumpling shaped according the navel of Venus (or Lucrezia Borgia) stuffed with the tastiest produces of the land: Parmesan, Prosciutto, and Mortadella Or Tortelloni which are a bigger version but stuffed with Ricotta (a by-product of Parmesan production) and herbs. Cookery classes in Bologna include a tour of the local medieval market to buy the ingredients. The expert and professional chef will introduce you to the best Bolognese ingredients to make the perfect sauce for your pasta dish.

Cooking at home with the Cesarine in Bologna.

Cesarine is a group of ladies (and gentlemen) who are the holders of the real Bolognese cooking tradition. This organisation takes small groups of discerning cooking amateurs to private homes. Here you will be introduced to Bolognese cooking style in the most intimate way: directly at local’s home to taste the real home cooking recipes. For those not interested in hand-on experiences the Cesarine also organise lunch and dinners for family and friends travelling to Bologna. The Cesarine is a charity organisation and you will be asked to purchase an annual membership to have access to their services.

Taking a culinary walking tour in Bologna to learn about history, tradition and cuisine.

Bologna needs to be discovered step by step and the old lady will open herself to those who know where to look. Having said that Bologna needs time to be discovered, there are many hidden treasures that need to be savoured slowly. Taking an organised food tour in Bologna or just doing it by yourself is a fun thing to do while visiting the town in a day. You can visit old pasta shops such as Paolo Atti, the home land of hand made tagliatelle and tortellini in Via Drapperie 6. The premises can visited with prior booking for small and large groups. Not too far from the city centre is also possible to pay a visit to an artisanal Mortadella SALUMIFICIO PASQUINI & BRUSIANI via delle Tofane, 38 Bologna. Continuing and getting toward lunch you can also stop at the Salumeria Tamburini for a platter of cured meats, cheese served with a warm piadina and a nice glass of wine. Finally you can tickle your taste buds and tame the sweet craving at Venchi or Majani who represent the chocolate tradition of Bologna.

Even to strictly related to food you should also pay a visit to the oldest university in world that is just stone throw away from Piazza Maggiore. The wooden anatomy room is opened regularly to visitors for appreciation.

Do not forget that Emilia Delizia organises the 3 gourmet food tour from Bologna and the tour will take you to visit real parmesan cheese producers, Balsamic vinegar and Parma ham with a lunch that it will not easily forgotten, for more information please click here.

Best romantic and charming places to stay in Parma

Posted on 16 January, 2013 by gabriele monti

Emilia Delizia is constantly picking up foodies from Parma for our special food tour in Parma that includes visits to Parmesan cheese producers, Balsamic vinegar and Parma ham, therefore we wanted to share some information about some special places where to stay in Parma.

Parma also called the “Petit Paris” as under the French control gained some details of the French cultural influence, so the appearance of a town running along the Parma river started to look like a little Paris.

the Parma’s baptistery and Palazzo dalla Rosa Prati on the right

Palazzo dalla Rosa Prati.

Palazzo della Prati is for sure at the top of our list. Only if you can afford, it is going to be one of the best stay ever while you are in Italy. It is not a a faceless hotel but in Italy is classified as dimora storica or historical dwelling so you get to stay in a real palace, with all the frescoes, statues, chandeliers and charming gardens. On top of this you will be next to the Parma’s baptistery and Romanesque Duomo.

Rubra b&b in Parma.

Rubra is a charming bed and breakfast in right in central Parma, and you will be minutes away from all the delicacies that you find here. Also the owner is said to be a foodie and he will be very happy to point out all the secret of Parma. Rubra is a home away from home with a secluded garden in central Parma.

Villino di Porporano.

Villino di Porporano is in Porporano a small village about 15 minutes from central Parma, due to the location is better to have your own car or be prepared to take a taxi from the city centre. The villilno di Porporano is a fully restored country side villas that wants to introduce you to the charm of the past. All rustic details are taken in seriously, plenty of outdoor space in its idyllic garden. The stay includes a sumptuous breakfast and a swimming pool if you fancy a dip in the morning.

Star Hotel du Park in Parma.

Star Hotel du Park is more popular than ever. The advantages of a 4 star hotel near the city centre (and station) can be difficult to beat. It is situated in a modern building with the look and charm of the past. Along the regular rooms they also offer a vast array of suites to please all tastes. It can be good value when booked on-line and in advance.

Emilia Delizia 3 gourmet tour and farm stay included.

If you decide to stay in Parma and you have your own car, we can also organise a farm stay agriturismo stay in Parma, with Parmesan cheese production. So when you wake up in the morning you can see how the cheese is made from across the yard. The self drive itinerary also includes Traditional balsamic vinegar, and Parma ham.

Emilia Delizia.

Emilia Delizia recommends you also to visit the best of Parma while you are staying here and this includes Parmesan cheese producers, traditional balsamic vinegar that can be found in the near province of Reggio Emilia and Modena and of course you can also visit Parma ham (prosciutto di Parma) producers in Langhirano that it is no more than 30 minutes away from central Parma.