Easy Food Tour Out of Parma: Exploring CPL, Paverazzi, and Medici Ermete

Parma, the heart of Italy’s Emilia-Romagna region, is renowned for its culinary heritage. For food enthusiasts looking to explore the rich flavors of Parmigiano Reggiano, Traditional Balsamic Vinegar, and Lambrusco wines, an easy day trip from Parma can be highly rewarding. Three key stops on this culinary journey are Consorzio Produttori Latte (CPL), Latteria Sociale Paverazzi, and Medici Ermete. These locations offer a deep dive into the art of cheese-making, the secrets of traditional balsamic vinegar, and the rich heritage of local wines.

1. Consorzio Produttori Latte (CPL) – The Cheese Tradition

Established in 1933, Consorzio Produttori Latte (CPL) is a cooperative near Parma specializing in Parmigiano Reggiano. Parmigiano Reggiano is famous worldwide for its distinct, nutty flavor and granular texture, qualities that emerge from careful production methods and strict regulations

CPL Parma. At CPL, you can witness the process from start to finish, with insights into how the local milk is transformed into cheese using traditional techniques that have been passed down for generations.

CPL collaborates with various local farms to ensure high-quality milk, which is key to their cheese’s reputation. During a tour, visitors can explore the sala di stagionatura, or aging room, where wheels of Parmigiano Reggiano are stacked in towering rows. The minimum aging period here is 12 months, but CPL also produces more aged varieties that develop a richer, more complex flavor. Tastings are a highlight of the visit, allowing guests to appreciate the differences between various ages of Parmigiano Reggiano CPL Parma

2. Latteria Sociale Paverazzi – In the Cradle of Parmigiano Reggiano

Not far from CPL lies Latteria Sociale Paverazzi, a cheese factory with a history dating back to 1921. Bibbiano, where Paverazzi is located, is often called the “Cradle of Parmigiano Reggiano.” This area boasts fertile lands and ideal conditions for dairy farming, making it perfect for producing Parmigiano Reggiano Emilia Romagna Tourism.

At Paverazzi, visitors can explore the cheese-making process, which remains largely unchanged from ancient practices. Here, the milk is collected daily from local cows, primarily of the Reggiana breed, known for their high-quality milk. Visitors can observe the intricate steps involved in making Parmigiano Reggiano, from curdling the milk to placing it in molds and finally aging it in controlled conditions. Paverazzi is dedicated to preserving the authenticity of its product, adhering to strict standards to ensure each wheel of cheese is as flavorful as the next Paverazzi.

A visit to Paverazzi also includes tastings, where you can try Parmigiano Reggiano of different ages and discover the nuanced flavors that develop over time. The Paverazzi store also offers an array of local products to take home, making it an ideal stop for food lovers seeking authentic flavors from the region.

3. Medici Ermete – The Art of Balsamic Vinegar and Lambrusco

Rounding out the food tour is a visit to Medici Ermete, located a short drive from Parma in the lush countryside of Reggio Emilia. Known for its high-quality Lambrusco wines, Medici Ermete also produces Traditional Balsamic Vinegar of Reggio Emilia. This family-run business has a rich history dating back to the 19th century and is dedicated to sustainable farming and organic production Emilia Food Valley.

Medici Ermete offers guided tours that provide a window into the production of both wine and balsamic vinegar. The tour begins in the vineyards, where visitors can learn about the cultivation of Lambrusco grapes. The real magic happens in the acetaia, or vinegar loft, where balsamic vinegar is aged in barrels of different woods, each imparting its unique flavor characteristics to the vinegar. The aging process for traditional balsamic vinegar can last from 12 years to several decades, and each batch reflects the careful craftsmanship and patience required to create this delicacy Medici Ermete.

In the tasting room, guests can sample various types of Lambrusco, ranging from dry to sweet, alongside aged balsamic vinegar. The Medici family’s passion for their products is evident in every detail, from the careful curation of their vineyard to the meticulous aging of their vinegar. The tour also includes a visit to their wine museum, where historical tools and artifacts are displayed, giving context to the region’s long-standing traditions.

Making the Most of Your Food Tour

A day trip from Parma to CPL, Paverazzi, and Medici Ermete is a feast for the senses and a journey through some of the most cherished culinary traditions of Emilia-Romagna. Each stop offers a distinct experience, yet together, they provide a comprehensive look at the region’s specialties. To get the most out of your tour:

Book in Advance: Tours at CPL, Paverazzi, and Medici Ermete often require reservations. Check each location’s website or contact them directly to secure your spot.
Plan for Tastings: Tastings are a highlight of each visit, so make sure to leave room in your schedule (and your stomach!) to fully enjoy them. Consider bringing a cooler or insulated bag to keep any cheese or vinegar purchases fresh.
Explore Local Pairings: Each location offers a unique opportunity to try local specialties. Pairing Parmigiano Reggiano with Lambrusco and balsamic vinegar is a classic combination that showcases the region’s flavors.
Immerse in the Culture: Beyond the food, each stop offers a glimpse into the cultural heritage of Emilia-Romagna. Take time to ask questions, explore the museums, and learn about the history behind these renowned products.

By the end of your day, you’ll have gained a deeper appreciation for the craftsmanship and dedication that go into every wheel of Parmigiano Reggiano, every bottle of Lambrusco, and every drop of balsamic vinegar. This easy tour out of Parma is more than just a culinary adventure; it’s an exploration of the traditions that define the heart of Italian cuisine.

Parma Ham Festival 2024: Celebrating Tradition Amidst New Challenges

The Parma Ham Festival, a beloved annual event that celebrates the iconic Prosciutto di Parma, returns this year from September 6 to 8, 2024. This festival, held in the picturesque town of Langhirano in the Emilia Romagna region, is a highlight for food enthusiasts and cultural aficionados alike. The festival not only showcases the exquisite taste and craftsmanship of Parma Ham but also offers a glimpse into the rich heritage and tradition behind its production.

A Celebration of Heritage

The Parma Ham Festival is an immersive experience that allows visitors to explore the deep-rooted traditions of Parma Ham production. The event features “Finestre Aperte” (Open Doors), where local ham factories open their doors to the public. Visitors can tour the facilities, learn about the meticulous process of curing and aging the ham, and, of course, indulge in tastings of this world-renowned delicacy.

The festival is more than just a celebration of food; it is a cultural event that includes a variety of activities such as cooking demonstrations, artisanal markets, and entertainment. It also provides an opportunity to explore the beautiful landscapes and historical sites of the Parma region, enhancing the overall experience for attendees.

Facing New Challenges

Despite the festive atmosphere, this year’s event comes with its own set of challenges. The production of Parma Ham is currently threatened by the spread of wild boar disease in the Emilia Romagna region. This disease has disrupted the supply chain and poses a significant risk to the local pork industry, which is the cornerstone of Parma Ham production.

The wild boar population has been a growing concern, as these animals can carry and spread diseases that affect domestic pigs. The impact of this disease not only threatens the availability of high-quality pork needed for Parma Ham but also poses a risk to the livelihoods of local farmers and producers who depend on this industry.

Sustainability Efforts

In response to growing environmental concerns, the Parma Ham Consortium has been actively working on improving the sustainability of their packaging. Research is being conducted to find more eco-friendly alternatives to traditional plastic packaging. Options such as recyclable PET, compostable bioplastics, and paper-based materials are being tested to ensure they meet the high standards of product quality and shelf life required for Parma Ham.

These efforts reflect a broader commitment to sustainability and environmental responsibility, aligning with global trends towards reducing plastic waste and promoting a circular economy. The Consortium’s initiatives are a testament to their dedication to preserving the environment while maintaining the heritage and quality of Parma Ham.

Economic Importance

Parma Ham continues to play a vital role in the local and global economy. The pandemic has surprisingly boosted sales, with record exports recorded in recent years. This surge in demand underscores the international appreciation for Parma Ham and highlights its significance as a culinary ambassador of Italian excellence.

The festival not only celebrates the product but also the economic resilience and cultural importance of Parma Ham. Through events like the Parma Ham Festival and participation in international food shows, the Consortium ensures that the legacy and quality of Parma Ham are promoted and preserved for future generations.

Conclusion

The Parma Ham Festival 2024 promises to be a vibrant celebration of one of Italy’s most cherished culinary treasures. Despite the challenges posed by wild boar disease, the festival stands as a testament to the enduring heritage, quality, and cultural significance of Parma Ham. Visitors can look forward to an enriching experience that combines gastronomy, tradition, and sustainability, making it a must-visit event for anyone passionate about food and culture.

Discover the rolling hills of Faenza: art, history, enogastronomy

My family lives in Oriolo from 1970: in that period starts our wine production from grapes harvested in our fields. In 1993 we opened our Holiday farm. We can accommodate till 20/25 people and for larger groups we collaborate with farm houses in the neighbors. The restaurant serves only traditional recipes and uses only seasonal and km0 raw materials. All the rooms have private bathroom, tv, air conditioning and free wi-fi. The swimming pool is from 1,10 m to 2,40 depth and is surrounded with a garden equipped with sun beds and parasols. We have also a kids corner.

Accommodation in holiday farm, surrounded by vineyards on the hills of Faenza

B&B service, equipped with beautiful swimming pool and relaxa area.
Opportunity to dine in or farmhouse with traditional menu: homemade pasta, vegetables in oil, cured meat and cheeses of the area, grilled meat

Small wine tasting course in our cellar “Discovery the authoctons wines of Romagna”: Centesimino and Famoso (possibility to purchase wine). duration 1h

Cookery Course “On the footsteps of Pellegrino Artusi”. Duration half day
Visit to the Herb Garden: guided tour to discover the edible herbs, gathering, recognition and tasting of herbs and flowers or experience distillation, use of essential oils, (alternative preparation of some plant extracts, infusions, tinctures). Possibility of buying herbal products in the store’s garden. Duration half day

Walk through the vineyards to the medieval tower of Oriolo ai Fichi (in the months of May and June every Wednesday local companies propose “Oriolo’s Evening”: quality music, local wines and excellent local cuisine) or along the “road of poetry” a curvy and turn path, shaded by tall plants but open on … enchanted landscapes, dotted with poems posted on tree trunks. Alternatively you can use the bikes available at our farm until exhaustion
Riding lessons or horseback riding at a riding school near our farm. Duration from 1h up to all day

Visit to the International Museum of Ceramics in Faenza, with works ranging from ancient to contemporary: between all important donations of Picasso (…”pour a ceramist, qui dit dit l’Italie Faenza”…), Matisse, Chagall and Léger. Duration 1h 30’
Small beer class at the local micro brewery (possibility of buying the beers). Duration 2 h
Spa relax at the spa of Fratta Terme or Riolo Terme. Duration half day

Profile of the Owner: My family lives in Oriolo from 1970: in that period starts our wine production from grapes harvested in our fields. In 1993 we opened our Holiday farm. We can accommodate till 20/25 people and for larger groups we collaborate with farm houses in the neighbors. The restaurant serves only traditional recipes and uses only seasonal and km0 raw materials. All the rooms have private bathroom, tv, air conditioning and free wi-fi. The swimming pool is from 1,10 m to 2,40 depth and is surrounded with a garden equipped with sun beds and parasols. We have also a kids corner.