with Carmel Ruggeri PARMA & Chef Luca Ciano 7 May to 13 May 2017 sunday, 7 may MILANO - PARMA presented by 1 We meet at Milano Malpensa airport at 12pm to begin our gastronomic adventure of Parma. We make our way to our hotel Grand Hotel De Ville and in the afternoon take a walk around Parma.
In the evening we dine at one of Parma’s traditional restaurants where we will enjoy Emilia Romagna classics such as pappardelle al ragù Join restaurateur di strolghino (local salami) or tortelli d’erbetta (pasta filled with green vegetables and ricotta) Carmel Ruggeri and and local salumi specialties. Luca Ciano, multi award winning chef and author dinner from the Lombardy region monday, 8 may on a special food tour of 2 PARMA Parma in northern Italy. This morning we head straight to Academia Barilla, an international project devoted to safeguarding, developing and promoting the Parma is famous for its rich regional Italian gastronomic culture as a unique world heritage. Here Chef Luca Ciano will gastronomical tradition present our first hands-on cooking class and take us through a three course menu of Emilia and local produce such Romagna classics including: torta fritta with as Parmigiano Reggiano local salumi misti, filled hand made pasta with erbette, Rosa di Parma (pork tenderloin stuffed cheese and Prosciutto with Parmigiano - Reggiano and prosciutto) plus dessert. We will be well equipped with take di Parma and dishes such home momentos including aprons, chef hats, as stuffed pasta recipes, photos and a certificate at the conclusion of the class. “tortelli d’erbetta” and Lunch will be followed in the prestigious “anolini in brodo”. Academia Barilla Gastronomic Library which houses over 12,000 titles dating back to the 16th century. In the evening we head out for aperitivos and then to Pepen, a local hotspot and one of Parma’s most popular paninerias where we will sample their artichoke pie or amazing pork panini, street food at its best!
breakfast, lunch & dinner
tuesday, 9 may 3 COLLECCHIO & PARMA Cheese tasting at Montecoppe Azienda. This cheese factory was built on an 18th century property over 240 hectares and owned by Chef Luca’s friends at Smeg.
Montecoppe has a strong respect for tradition, handed down from generation to generation by people who have lived endlessly on these lands. Montecoppe’s Parmigiano Reggiano is made using ancient artisan traditions resulting in a cheese of superior quality.
Then onto nearby winery, Lamoretti Azienda Vitivinicola located on the hills south of Parma, which produces local Italian wines such as Parma Lambrusco, Passito, Malvasia and many more. We will spend a relaxing afternoon of wine tasting.In the evening we head out for pizza, Northern style.
breakfast, lunch & dinner wednesday, 12 may TOUR DETAILS TRAVERSETOLO 4 & LANGHIRANO
Dates: A “Prosciutto Bar”, two of my favourite words. Tuesday, 7 – 13 May 2017 This morning our friends at Rosa dell’Angelo 7 days & 6 nights will take us through their prosciutto house which upholds traditional production methods, including raising their pigs outdoors in a natural Style: and protected environment surrounded by Classic relaxed fun and food ravines, mud volcanoes and oak woods.
We then visit the Torrechiara Castle built Price per person: between 1448 and 1460, an important example $4,500 AU per person twin share, of 15th century architecture situated on the single supplementary extra $200. beautiful rolling hills outside Parma. Here we enjoy a relaxed lunch with spectacular views. Taxes included. Conditions apply. Dinner at a local restaurant where we will enjoy dishes such as guanciale di maiale al profumo di aceto balsamico (pork infused with balsamic) Included in price: 6 nights in 5 star hotel. breakfast, lunch & dinner Private vehicle with a professional driver. thursday, 11 may 6 x breakfasts per person and 5 FIDENZA & PARMA 10 x main meals (lunch/dinner) A chance for some great shopping at Fidenza per person. Village, a boutique outlet centre.
In the afternoon we return to Academia Barilla All activities specified in the for another hands-on cooking class with Chef itinerary, including entry fees and Luca Ciano, followed by dinner featuring our local guides where appropriate. very own creations. Academia Barilla is situated in the Barilla Center located just steps away from downtown Parma, on the grounds of the Personal services of restaurateur former Barilla Pasta Factory, built in 1910. Carmel Ruggeri, the owner of Sicilian Food Tours and Luca Ciano, breakfast & dinner 2 Michelin Stars and multi award friday, 12 may winning chef and author from the MODENA Lombardy region www.lucaciano.com 6 We spend the day exploring the beautiful town of Modena, home to balsamic vinegar, To book please email preserved meats zampone and cotechino and tortellini plus lots more. We enjoy a tasting [email protected] followed by lunch in a local trattoria.
Viatour Travel This evening our farewell dinner will be held at Ramsay Rd Haberfield, NSW one of Parma’s finest restaurants. LIC No 2TA000469 breakfast, lunch & dinner
saturday, 13 may 7 PARMA TO MILANO Breakfast at hotel. Our Sicilan Food Tour of Parma concludes.
Shuttle will depart at 9am for Malpensa Airport *Information provided is considered to be true and correct at the time of printing and may be from our hotel. subject to change breakfast Photos courtesy of ‘Luca’s Seasonal Journey’ New Holland Publishers , Academia Barilla, Scott Stokhaug & Emanuel Ruggeri
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