Tag: gastronomic

Gastronomic September: where to eat well in Parma – Italian Cuisine

We are waiting for 100 of you at Identità Golose with a lounge full of surprises

Until 27 September, the 'petite capital' celebrates the Food Valley with a series of events, open to the public, linked to its tradition and to the great local products. An unmissable opportunity to (re) discover the local cuisine. Here's where

Petite Capital it has always been, since – in the first half of the 19th century – it was the heart of Duchy of Maria Luigia of Austria, second wife of Napoleon Bonaparte. Until 27 September it can be said that Parma becomes the capital of Italian food, thanks to 'Gastronomic September', an event that tells the story of the Food Valley through its gastronomic excellence. It is the expression of six supply chains: the DOP Parmigiano Reggiano and Prosciutto di Parma, pasta, tomato, milk and anchovies. A mix of traditions, craftsmanship and passion that makes Parma a unique reality in the world, as recognized by UNESCO, which in 2015 elevated the ducal city to the Olympus of Creative Cities of Gastronomy: it was the first Italian city to receive this recognition, followed by Alba. The 'Gastronomic September' project has a choral nature, with the alliance between institutions, protection consortia, food companies and the world of catering. The promoters are the Municipality of Parma and the Parma UNESCO Creative City of Gastronomy Foundation.

There is also a Tasty Box

There are many initiatives, open to the public, that can be discovered on the official website of the event. Perhaps the most interesting, September 24, is In the kitchen with Verdi, show staged by Gianmaria Aliverta for that of revealing one side of the Maestro, his nature as a refined lover of cooking. The 75 euro menu for the event at the Bersò will be curated by the team of Parma Quality Restaurants which includes 30 restaurateurs. Having said that every week in September it will be dedicated to a representative supply chain of the Food Valley Parma with themed proposals in various restaurants, we thought of the upcoming foodies with a nice idea. Anyone who will stay in one of the city accommodation facilities for one or more nights – as long as the period includes Saturday will receive a 'Tasty Box – The Flavors of the Food Valley': a memory of the trip but also an invitation to experiment in the kitchen in your own home, in the name of the flavors of the ducal city. Inside, in fact, guests will be able to find the PDO Parmigiano Reggiano and Prosciutto di Parma, pasta, tomato preserves, cream and Parma anchovies.

What products!

But the best – between a long walk in the historic center and the art exhibitions – is that you can happily devote yourself to the joys of the palate. The summa is composed from typical salami (Culatello di Zibello, Parma Ham, Felino Salami, Shoulder of San Secondo, Coppa di Parma …) to combine with fried pie; the tortelli with herbs – here the subject of eternal discussions on the nuances to achieve them – and the anolini; the mixed boiled meat and stew; there Maria Luigia cake and sweet tortelli obviously preceded by some flake of Parmigiano Reggiano, if aged even better. Here is our selection of places, rightly not only typical, where you will have a great time.

Antica Osteria della Ghiaia

In Piazza Ghiaia, a few steps from the historic market of the city, since 1950 it has offered good Parmesan cuisine: very popular cappelletti alla parmigiana and la Vecia (the old one: dish that has ground horse pesto as its main ingredient).


It takes its name from the neighborhood: in the past, the floods of the Parma (stream) frequently broke the banks here. Renowned not only for stuffed pasta, but also for specialties on the spit and grilled, strictly made of wood. On request, also masterclasses in the kitchen, to learn how to prepare typical dishes such as herb tortelli.

The Tri Siochètt

The sign means 'The three fools' in dialect. Just outside the city, it is an institution of Parmesan cuisine. It offers the best local culinary tradition: cooked shoulder, borage pie, salami and fried gnocco, stuffed pasta. Open for more than 25 years.

Osteria Virgilio

Virgilio defines himself as a 'resistant host' to fashions and is contrary to the philosophy of Km 0: if it is right to look closely (wide selection of cheeses, cold cuts and local wines), it is just as much to stretch your gaze in search of the good. Compared to the other places, it has the particularity of being in Oltretorrente, the Parma of the people.

Cocchi restaurant

Parma on the table, one could say: an unmissable place for those looking for the flavors of tradition. Established in 1925 by Paride Cocchi and now managed by Corrado Cocchi and his son Daniele. Among the specialties: anolini in broth; pastas, all strictly hand-rolled. Do not miss the cart of mixed boiled meats

Cortex Bistrot

It proposes a 'new Italian cuisine', borrowing ingredients from other cultures. Chef Simone Devoti, flanked by Diego Sales, worked for several years in London at Locanda Locatelli. Informal setting, enjoyable and contemporary dishes.

Ancient Flavors

Classic country trattoria, which combines simplicity, family warmth and good cuisine, focused on local specialties. It also offers a vertical version of Parmigiano Reggiano DOP aged for 30, 40 and 72 months. Davide Censi is in the kitchen.

The Inkiostro

The exception that confirms the rule: in one of the lands most linked to tradition, one of the greatest creative chefs in Italy, Terry Giacomello, works. His is cuisine without borders, super technical, but he does not spare the territory beautiful provocations.

Maison du Gourmet

The chef is Vincenzo Dinatale, who has worked in large restaurants: he offers a four-course tasting menu (Homage to the Petit Paris) that enhances the culinary traditions and excellent products of the territory in an innovative way. The environment is refined and evocative, in the Coloreto area.


Starred for over 40 years, it is the restaurant par excellence in Parma, thanks to the skill of the chef-patron Marco Parizzi. Tradition is not forgotten but it is more interesting to taste eclectic and classy dishes such as guinea fowl in dried fruit crust with potatoes, spring onions and champignons.

Ai Due Platani

In the hamlet of Coloreto there is one of the Emilian trattorias at the top, reign of the expert Giancarlo Tavani. The 'trimurti' made up of the great local cured meats, stuffed pasta and the monumental cream ice cream is known to all Italian gourmets. The cellar is solid, ranging from local wines to those from beyond the Alps.

The Gastronomic September that awaits us in Parma – Italian Cuisine

The Gastronomic September that awaits us in Parma

From 30 August to 27 September a widespread event brings many events between food and culture to Parma and its province: solidarity dinners, dinners-shows, widespread tastings and storytellers in the tavern

Perhaps left out of the darkest months ofCoronavirus emergency, we are trying to resume our lives, our habits, returning to go out, to see each other, to go to the restaurant. Some things, however, could not return immediately as before: this summer, for example, we are missing out on festivals, festivals and all those events who took us around the peninsula and made us stay together. Many have been canceled, others postponed. There are some that have reinvented themselves and we will soon be able to take part.

In Parma for a Gastronomic September

This is the case of the event Gastronomic September that from 30 August to 27 September get back to Parma, Italian Capital of Culture 2020 + 21: the culture of vibo will invade the whole territory with an event, for the first time, spread throughout the province, which celebrates the gastronomic excellences of the Food Valley, from PDO Parmigiano Reggiano and Parma ham to pasta and tomato. A mix of traditions, know-how, craftsmanship and passions that makes Parma a unique reality in the world, as also recognized by UNESCO, which in 2015 elevated the ducal city to the Olympus of Creative Cities of Gastronomy.

Two large supportive dinners

Among the events not to be missed, the charity dinner "Parma meets Bergamo" that on September 1 the kermesse will open at the Reggia di Colorno. In the kitchen, the chefs of Parma Quality Restaurants will be protagonists, exceptionally led by chef Enrico "Chicco" Cerea of the restaurant "Da Vittorio" in Brusaporto (Bg), three Michelin stars. The evening aims to seal the friendship between the cities of Parma and Bergamo and wants to be a thank you for the commitment of the chefs of Parma Quality Restaurants, who, during the Covid-19 emergency, helped to collect food for the hospital da campo in Bergamo, managed by chef Cerea.

On September 15th there will be the second solidarity dinner, this time under the Portici del Grano, in the historic center of Parma. To characterize it will be the collaboration between Parma and Genoa: in fact, the chefs of Parma Quality Restaurants and lo will work in the kitchen chef Matteo Losio, Trattoria “Bruxaboschi”, a place that has made the history of traditional Ligurian cuisine. Since last April, the Emilian city and the Ligurian city have entered into a collaboration agreement, to develop synergies in the field of tourism promotion, in particular by focusing on culture and music: Genoa, in fact, was the birthplace of the violinist Niccolò Paganini, while Parma is the city of Maestro Giuseppe Verdi.

For both dinners the places available are 150 and tickets, at the cost of 75 euros, are available for purchase starting from 1 August at theIAT Office of the Municipality of Parma, in Piazza Garibaldi, and on the website www.parmacityofgastronomy.it. Part of the proceeds from the dinners will be donated to Emporio Solidale Parma which supports many families in the Parma area especially with free shopping.

Dinner with the director

On 24 September, in Parma, at the Liberty-style Bersò located in the former Eridania park, instead the dinner show with the opera director Gianmaria Aliverta, made possible thanks to the collaboration with Teatro Regio di Parma – Verdi OFF. Born in 1984, Aliverta founded the VoceAllOpera Association in 2011 which aims to disseminate the opera in unusual contexts. On the occasion of the evening, the director will stage the show "In the kitchen with Verdi": the idea is to reveal a lesser known side of the Maestro, his nature as a refined lover of cooking. It will be a show played on the art-culture-cuisine triad, which alternates the execution of Verdi arias, the story of anecdotes and the activity in the kitchen: Aliverta, in fact, for the occasion will cook a saffron risotto, among the dishes most appreciated by the Maestro. In a continuous game of references between music and cuisine, the menu that the guests of the evening will be able to appreciate, designed by the chefs of Parma Quality Restaurants, will be inspired by dishes dear to Giuseppe Verdi. The seats available for this dinner are 120. Tickets, at a cost of 75 euros, are available for purchase starting from 1 August at the IAT Office of the Municipality of Parma, in Piazza Garibaldi, and on the website www.parmacityofgastronomy.it.

Widespread (and themed) tastings

Restaurateurs, bartenders, bartenders and owners of delicatessens will interpret and enhance the symbolic products of Parma, proposing appetizers, dishes, tasting menus and cocktails. Each week of September will have a gastronomic theme: the tomato from 30 August to 5 September; Prosciutto di Parma PDO from 6 to 12 September; Parmigiano Reggiano DOP and dairy products from 13 to 19 September; pasta and anchovies from 20 to 27 September.

Storyteller in the tavern

To strongly characterize the 2020 edition of "Gastronomic September" will be the combination of food and culture, in its musical expression. It starts on September 1st, at the Reggia di Colorno, with a performance of historical dances: couples of dancers, dressed in period costumes, will dance on some of the most famous pages of the Verdi and nineteenth-century repertoire. The following events – which will be hosted in various restaurants throughout the Parma province, and under the Portici del Grano – are entitled "Rigo-read and narrated". The idea is to recover and update a custom of the early twentieth century, when taverns and trattorias they were places where, in addition to being able to enjoy simple dishes accompanied by a glass of wine, it was possible to listen storyteller, who, with the background of an accordion or a barrel organ, sang arias of the operas or told stories.

A tasty box as a gift to those staying in Parma

Anyone will come to Parma and will stay in one of the city ​​accommodation facilities for one or more nights, as long as the period includes Saturday, you will receive one "Tasty Box – The Flavors of Food Valley": a sort of gastronomic business card of the Parma Food Valley and an invitation to experiment in the kitchen in your own home, in the name of the flavors of Parma. Inside the "Tasty Box", in fact, guests of the city of Parma will be able to find the DOP Parmigiano Reggiano and Prosciutto di Parma, pasta, tomato preserves, cream and the Anchovies of Parma.

Trentino: gastronomic tours to do by e-bike – Italian Cuisine

Eat at kilometer zero. Indeed no: with zero calories. Because there are many kilometers of it, but in an ecological and healthy way riding an e-bike. A mountain tour that is a pleasure for the eyes and the palate

A tour that more than zero kilometer, we could call zero calories! Where you pedal a lot (but with a little help) to taste the local products

All by bike, indeed by e-bike

Is called Kilometrozero bike tour, the itinerary born in Trentino in the Comano area, also called Valle Salus thanks to its ancient spas of Roman origin, where the trend of e-bikes (mountain bikes with pedal assistance) is truly conquering everyone, even the less sporty.

Pedaling on some comfortable ones e-bike the latest generation for about 50 km you can enjoy the wonder of mountain landscapes, with very different views from each other Brenta Dolomites, to the canyons on the Limarò stream, up to the wide valleys of theComano plateau with its painted villages.

The KilometroZero bike tour route.
The KilometroZero bike tour route.

At each stage a different local product

Through a voucher that can be purchased at the APT office in Comano, you can book 4 gastronomic stages to choose from among the various proposals, for a personalized itinerary according to your tastes.

The advice is to stay overnight in a farmhouse or B&B where e-bikes are rented (such as at the Garnì Lilly) and leave the following morning for the Il Return of San Lorenzo in Banale or Locanda Fiore di Poia.
Here you can taste a platter of local cheeses and the ciuìga: the typical sausage, the Slow Food pride of the valley, which was originally a real food of the peasant tradition, made with pork processing waste and with the addition of turnips to give more volume, and then be slightly smoked. Today, to make this salami, the noblest parts of the pig are used, for an excellent product.
The ciuìga can be eaten in a seasoned version, cut into slices like a salami, or enjoyed in the "fresh" and boiled version, accompanied by boiled potatoes, strictly of the Montagnine del Lomaso variety, or from purple potatoes, also typical of the area.

Our advice is not to skip the stage from Agrilife, a farm where small fruits are grown and produced jams with original combinations such as strawberries and mint or little-known berries such as aronia are used.
But the real reason to stop here are the very docile donkeys who will welcome you, raised for donkey milk for cosmetic use.

Going through several small and charming villages, including Balbido, also called The painted country, for its murals on the facades of the houses, you reach Rango, one of the most beautiful villages in Italy and famous for its Christmas markets.
Here you can taste the exquisite Walnut pie del Bleggio at the Osteria Il Catenaccio.

The reward for this sporting day can only be a nice one ice cream made with mountain milk, at the M’Ami ice cream shop from Comano. A courageous project born from the idea of ​​three young people who left with three cows and a small shop facing the street, and shortly after, having seen the success, they managed to create a beautiful place to taste their own ice cream.

This gastronomic bike tour can be the perfect solution to combine a bit of healthy sport with the discovery of local goodness, and what is not negligible … the balance of calories at the end of the day will be zero!

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