THE PASTA
Full immersion in the production of traditional fresh pasta from the Bassa Parmense area, together we will prepare the pasta cuts that have made us famous all over the world: from tortelli Parmigiana style to tagliatelle, anolini and the pre-Columbian open gnocchi.
- Duration: 3 hours.
- Period: all year round previous reservation from Wednesday till Friday 10.30 am or 3.30 pm (minimum two people).
- Cost: € 190.00 per person with tasting at the table of cooked dishes and wine of the farm (€ 160.00 for those staying at the Relais and for groups of more than 10 people).
THE STARRED MENU
Directly from the a la carte menu of the Antica Corte Pallavicina 4 restaurant course that runs through the history of Massimo Spigaroli’s cuisine. By combining traditional techniques with new concepts, we learn how to prepare a starred menu.
- Duration: 3 hours.
- Period: all year round previous reservation from Wednesday till Friday 10.30 am or 3.30 pm (minimum two people).
- Cost: € 220.00 per person with tasting at the table of cooked dishes and wine of the farm (€ 180.00 for those staying at the Relais and for groups of more than 10 people).
PIG FULL IMMERSION
An in-depth course on cured meats, dedicated to shopkeepers, grocers, bankers or simple enthusiasts at the Antica Corte Pallavicina in Polesine Parmense (PR). If Giuseppe Verdi was a great lover of sausages, a little ‘is also due to the Spigaroli family who, in the person of great-grandfather Carlo, already at the end of 1800 produced the cured meats that were never lacking on the table of the Master. Without a doubt, passion is one of the secrets. But there are many others that, generation after generation, have remained the patrimony of the family and today represent one of the reasons for which the Ancient Court Pallavicina of Polesine Parmense (PR), kingdom of Luciano and Massimo Spigaroli, is a beacon in the processing of the pig according to ancient traditions.
The activities of the week include a complete visit to the farm of the Ancient Court Pallavicina, the processing of pork (sectioning and salting), the preparation of salami, cotechini, ciccioli, cicciolata and mariole, the tying of culatelli, of the coppe , preti, shoulders, loins, bows and belly and a cooking class with a theme. At the end of the week you will be awarded with the diploma. “Masalen dal Po”.
- Duration: 6 days.
- Period: February . Click here for the complete program
- Cost: € 2,200.00 per person (€ 2400,00 per person in single room) inclusive of 5 nights, breakfasts, lunches, dinners, visits and activities.