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Feast Culatello

Emilia-Romagna with pasta cooking class and butchery course

Culinary Mastery in a Medieval Setting: Immerse Yourself in the Art of Meat with Massimo Spigaroli

Length

7 Days

Group size

6-12 travelers

Travel style

Insider

Emilia Romagna: Masters of Salumi - 7 Days

33 Reviews

Trip highlights

Overnight stay at Antica Corte Pallavicina Relais

One dinner at Massimo Spigaroli's restaurant

Visit to Culatello di Zibello cellar

Pasta cooking class with Massimo Spigaroli

The Feast experience

Meals and beverages included

Butchery courses with Massimo Spigaroli

Visit to a Parmigiano Reggiano producer

Birthplace of Giuseppe Verdi

Be a guest in the country castle of Massimo Spigaroli, the famous star chef, farmer, and butcher!This winter trip to Emilia is all about home-cooking a pig from Massimo's herd.

Arrival information: By Plane: Airport Milan Malpensa (Take a bus to the main railway station, then a train to Fidenza) / By train: Start at Bologna Central Station or Modena Station, then take the train to Fidenza. We recommend booking our transfer service from Fidenza Central Station.

Parking: Guests arriving by car can easily park it on the premises of the accommodation.

Nutritional information: gluten-free and/or vegetarian options available.

Why book with Feast?

✔ Experts for culinary discoveries in the Mediterranean
✔ Book with confidence: 20 years of experience VTT
✔ Small groups of 4-12 travellers
✔ All experiences, meals, guides and daily transfers included
✔ Sustainable travel, avoiding mass tourism sights
✔ Complete and flexible rescheduling without inconvenience, complexity, and stress with our Flexi option.

icon logo V Social Foundation

Every booking supports local communities through a small donation to our V Social Foundation. By clicking on this link, you can find out more about these projects.

Nero Parmigiana
Emilia mit Metzgerkurs 2023
Emilia mit Metzgerkurs 2023

Map

Itinerary

Antica Corte Pallavicina
Antica Corte Pallavicina
Antica Corte Pallavicina

Welcome Dinner

Meals Included: Dinner

Make your way to Polesine Parmense, a charming town about 48 km northwest of Parma. A warm welcome awaits you in the Antica Corte Pallavicina, lovingly run by host Massimo Spigaroli. You will stay in the unique atmosphere of a historic castle which dates back to 1320. The evening features a shared dinner in the castle, where you can discover the culinary delights of the region. Massimo, a passionate host and renowned chef, will pamper you with his exquisite creations. Sit back and enjoy the delicate flavours of the regional cuisine as you immerse yourself in the rich history of your surroundings.

This atmospheric start promises you an unforgettable stay in Polesine Parmense, where hospitality and enjoyment go hand in hand.

Relax and enjoy every experience, knowing that our tour guide will assist you at every moment.

Nera Parmigiana
Emilia
Nera Parmigiana

Visit to the farm's history museum

Farmhouse Breakfast Delights

Culinary Traditions at Massimo's Farm

Meals Included: Breakfast, Lunch, Dinner

Immerse yourself in a farm experience, directly engaging with the producers!

The exceptional breakfast is a real highlight of your day and worth the trip alone! A variety of homemade delicacies await you, both sweet and savory. From homemade honey to tempting almond cake, from fresh eggs to delicate sausages and the famous Culatello—here you will find everything a gourmet's heart desires.

In the morning, Massimo will introduce you to his company's philosophy. He will tell you the fascinating history of the butcher shop in Emilia and share his extensive knowledge of the region's different pig breeds. Enjoy a light lunch, which includes salad and vegetable variations, most of which comes from the hotel's own garden, even in February!

After a relaxing lunch break, a visit to the Antica Corte Pallavicina farm is on the program. There, you will get to know the native black pig breed Nera Parmigiana, which Massimo keeps outdoors during the warmer seasons and from whose meat he makes his outstanding salumi specialties. The farm also raises local breeds of cattle and poultry, and you can discover the variety of fruits and vegetables, as well as excellent wines.

Afterwards, you will visit Massimo's personal small museum, which opened in 2018 and houses an impressive collection of rural cultural assets. Here he shows, among other things, objects from his own family that have been passed down over four generations.

After some free time, meet for dinner in a traditional trattoria nearby. This is particularly known for its delicious Torta Fritta and the excellent Spalla Cotta, which you can enjoy here every Monday. Immerse yourself in the fascinating world of culinary traditions and let Massimo and his team pamper you. The hospitality you will experience here is unique and will send your taste buds on an unforgettable journey.

Relax and enjoy every experience, knowing that our tour guide will assist you at every moment.

Kurs Schwein
Kurs Schwein
Kurs Schwein

Aperitivo in a Traditional Osteria

A Special Dinner with Chef Massimo

Visit to Local Meat Production

Meals Included: Breakfast, Lunch, Dinner

Learn the Art and Culinary Secrets of Emilian Tradition with Local Meat Producers

After a delicious breakfast, head to the pigsty for a unique experience preparing for slaughter. Together with Massimo, you will prepare the necessary equipment to load the live pig and take it to the slaughterhouse in the morning.

After a light lunch, Massimo takes you into his world of meat processing. With great passion and using the traditional methods of the region, he shows you how he cuts the still warm meat into the finest pieces and cuts them according to regional specifications. Culatello, Fiocco, Coppa, Spalla, Lombo, Pancetta and Lardo are just some of the fine cuts that are carefully aged at Massimo. The remaining pieces of meat, trimmings and rind are processed into meat for raw sausages, boiled sausages and pressack, which is then allowed to rest for a day.

Afterwards, a relaxed aperitivo awaits you in a charming osteria, where you can try sanguinaccio, a delicious black pudding specialty. To round off the day, you will be invited to an unforgettable dinner in Massimo's Michelin-starred restaurant at Antica Corte Pallavicina. An exquisite seven-course menu awaits you there. Massimo, who has been working as a chef for more than 30 years, has developed these dishes using traditional local products in an innovative way. A true feast for the senses, where you can experience Massimo's creative genius up close and enjoy culinary delights.

Massimo Spigaroli schneidet uns Culatello auf
Culatello di Zibello Antica Corte
Culatello di Zibolla

Emilian Slaughterhouse Feast

Exploring Salami Varieties

Hands-On Culatello Cutting

Meals Included: Breakfast, Lunch, Dinner

Experience first-hand the creation of a salami, from the preparation of the various sausages to the curing process

Today is by far the most labour-intensive day of your trip. In the morning, you have the unique opportunity to cut a Culatello under supervision. You will quickly realize that this task, which looked so easy when Massimo did it, is a real challenge. But, if you manage to properly cut and tie this precious piece of meat, you will feel a wonderful feeling of accomplishment.

In the afternoon, you will fill various casings with the prepared meat. These are then hung up to mature and transform into the famous salami specialties of Emilia. It is remarkable how the casing used influences the character of the different varieties. From the delicate strolghino, which can be eaten after just three weeks and is made in a narrow intestine, to the well-known smooth salame gentile, which consists of the thick last part of the intestine, to the mariola, which matures in the curly intestine and up to can be stored for a year. In addition to the salamis, boiled sausage (cotechino) and pressed sausage (cicciolata) are also produced, as well as many other delicious Emilian specialties such as prete, zampone, and ciccioli, all of which you will get to know on site.

In the evening, you will enjoy the famous slaughterhouse meal, "the maialata", together with Massimo in his osteria. This festive meal, whose name comes from the Italian word maiale for “pig”, includes, among other things, ribs, tongue, liver, cooked sausage, and boiled meat, served with polenta. Occasionally, Massimo also prepares fresh sausages from the grill. After this delicious dinner, end the eventful day with a glass of wine at the osteria to relax and celebrate the progress you have made.

Parmigiano Reggiano
Parmigiano Reggiano
Emilia mit Metzgerkurs 2023

Visit to the Parmigiano-Reggiano cheese factory

Parmigiano-Reggiano Tasting Experience

Visit to a Local Butcher's Shop

Meals Included: Breakfast, Lunch, Dinner

Learn with Chef Massimo how to cook the famous Emilian fresh pasta

Start your day early and head to a nearby Parmigiano-Reggiano cheese factory. Here, 1,100 litres of milk are processed in large copper kettles to make two loaves each, which then mature for two to three years, including in the cellars of the castle near Massimo. Afterwards, you will visit the Antica Corte butcher shop, where the employees will show you the types of meat they are currently processing. You also have the opportunity to visit the drying and ripening rooms. When you return, a light lunch awaits you at the Antica Corte. You will have the opportunity to taste four different varieties of Parmigiano-Reggiano cheese, each with different provenances and levels of maturity.

In the afternoon, you have the unique chance to prepare some of Emilia's famous fresh pasta specialties with Massimo. You will make tortelli, anolini, and wheat gnocchi, benefiting from Massimo's expertise. The cooking course and the subsequent meal together represent another highlight of your Emilia trip.

Emilia mit Metzgerkurs 2023
FEAST - Verdi Theater
Culatello di Zibolla

Gran Galà del Maiale Celebration

Giuseppe Verdi's Birthplace

Farewell dinner

Meals Included: Breakfast, Lunch, Dinner

Learn the secrets of preparing culatello directly from Chef Massimo

This morning, you will learn how to properly shape and bind the various precious cuts such as culatello, neck, shoulder, loin, and rolled pancetta. It is a special moment because you have now completed the processing of "your" pig and the precious cuts can now go into the drying and maturing process.

After a light and seasonal lunch, and a relaxing afternoon break, head to the nearby birthplace of Giuseppe Verdi and then visit the Verdi Theatre. This villa was an important place in the life of the maestro, who, in addition to his music, also had an interest in agriculture and cuisine. You will have the opportunity to learn more about the life and passions of Giuseppe Verdi. On the final evening, during the aperitif, Massimo will show you how he opens and slices a Culatello after it has matured for a long time. You will receive valuable practical tips on storing, maturing, and slicing sausages that you can take home with you. At the celebratory Gran Galà del Maiale, not only are delicious food and drinks served, but each participant also receives the Masalen dal Po diploma, which recognizes them as an expert in sausages and ham., Together you can end the last evening of your trip in a festive atmosphere and celebrate the special experiences you had during this trip.

Emilia
Emilia
Emilia

Meals Included: Breakfast

After a hearty breakfast, it is time to say goodbye to Massimo and the magical Emilia region. Before you say goodbye, we would like to help you extend your trip for more unforgettable experiences. Our experts will be happy to assist you with recommendations for additional destinations and activities that match your interests. Whether you're passionate about cultural exploration, culinary experiences, or breathtaking natural landscapes, we have plenty of ideas to continue on your journey.

Dates & Prices

Start date

End date

More Info

Guide

Availability

Price

2

Feb

2025

8

Feb

2025

Available

From

EUR 2,499

Info

German speaking tour: This trip will be held in German.

Guide

Konstantin Steinmeyer

Konstantin

Your guide for this tour

Born in Hamburg, Konstantin Steinmeyer trained as a chef, then completed his A-levels, followed by a degree at the University of Gastronomic Sciences in Piedmont and two master's programs in Italy. He then traveled the world with various projects in his luggage. The cuisine of Piedmont and a small tower where he now lives led him to put down roots in Piedmont, which is now his second home and which he shares with our guests with great pleasure and knowledge.

The indicated flight times and airlines may change, as we have to plan well in advance of the day of departure.


or


2

Feb

2025

8

Feb

2025

German speaking tour

Konstantin Steinmeyer
Available

From

EUR 2,499


or


16

Feb

2025

22

Feb

2025

Available

From

EUR 2,499

Info

English speaking tour: This trip is being conducted in English.

Guide

Konstantin Steinmeyer

Konstantin

Your guide for this tour

Born in Hamburg, Konstantin Steinmeyer trained as a chef, then completed his A-levels, followed by a degree at the University of Gastronomic Sciences in Piedmont and two master's programs in Italy. He then traveled the world with various projects in his luggage. The cuisine of Piedmont and a small tower where he now lives led him to put down roots in Piedmont, which is now his second home and which he shares with our guests with great pleasure and knowledge.

The indicated flight times and airlines may change, as we have to plan well in advance of the day of departure.


or


16

Feb

2025

22

Feb

2025

English speaking tour

Konstantin Steinmeyer
Available

From

EUR 2,499


or


10

Sep

2025

16

Sep

2025

Full

From

EUR 2,298

Info

English speaking tour: This trip is being conducted in English.

Your guide for this tour

FEAST logo no TC photo

The tour guide for this trip will be announced shortly. Our guides are culinary specialists of the Mediterranean area, and are at least bilingual. Each of our guides is unique and brings their own personal touch to the trips, so you can discover the region as if you were travelling with a friend!

The indicated flight times and airlines may change, as we have to plan well in advance of the day of departure.

10

Sep

2025

16

Sep

2025

English speaking tour

FEAST logo no TC photo
Full

From

EUR 2,298

17

Sep

2025

23

Sep

2025

Full

From

EUR 2,298

Info

English speaking tour: This trip is being conducted in English.

Your guide for this tour

FEAST logo no TC photo

The tour guide for this trip will be announced shortly. Our guides are culinary specialists of the Mediterranean area, and are at least bilingual. Each of our guides is unique and brings their own personal touch to the trips, so you can discover the region as if you were travelling with a friend!

The indicated flight times and airlines may change, as we have to plan well in advance of the day of departure.

17

Sep

2025

23

Sep

2025

English speaking tour

FEAST logo no TC photo
Full

From

EUR 2,298

Preferred date unavailable? You'd like to book further ahead in the future? Contact us

Info

Single Room Supplement

When booking online, you can choose the option "share room (if possible)". If no other participant chooses this option, you will be accommodated in a single room. The cost of the single room is EUR 370 and Feast will in that case pay 50% of the single room supplement, the rest will need to be covered by you. We will notify you approximately one month before the start of the tour.

What's included

6 Nights in the Agriturismo Antica Corte Pallavicina & Relais

Daily Homemade Breakfast with products from the farm

No hotel change

5 Dinner at Massimo Spigaroli's restaurant, (water, coffee and 1/2 bottle of wine included):

1 Dinner during the cooking course (water, coffee and 1/2 bottle of wine included)

5 lunches featuring the specialties of Agriturismo Antica Corte Pallavicina & Relais (water, coffee, and 1/2 bottle of wine included)

Drinks during the day at the Antica Corte (wine, water, coffee, tea) and minibar

4 Days Butchery Courses with one of the most sympathetic and best butchers in Italy

1 Cooking class with fresh pasta specialties with Massimo Spigaroli

1 Visit to the aging cellars year 1320 and the farm of the Antica Corte

1 Guided tour of Villa Verdi

Qualified, multilingual Feast tour guide on site

All transfers during the trip

Entrance tickets for all services included in the tour program

Daily small extras: the Feast+

Travel documents, detailed information, and packing tips

Your trip supports the Ventura TRAVEL project for holistic environmental protection

10 EUR donation to the VSocial Foundation to support community projects https://www.vsocialfoundation.org/

What's not included

Transportation to and from the destination

Additional drinks

Tips

Reviews

Emilia mit Metzgerkurs 2023

Volker G

Emilia Romagna: Masters of Salumi - 7 Days

Insider

Eine intensive Woche mit viel Spaß, in der wir viel über die regionale, traditionelle Schinken-, Salami und Parmesanproduktion gelernt und sogar noch einen kleinen Einblick in Verdis Welt erhalten haben. Essen und Trinken sowie Unterkunft waren exzellent. Ebenso die kompetente Betreuung durch unseren Reiseleiter Konstantin. Auch der Gastgeber Massimo und sein Team haben sich bestens um uns gekümmert. Highlights waren eindeutig die Beobachtung des Schlacht- und Zerteilungsprozesses sowie insbesondere das eigenständige Zuschneiden und Binden des Culatello-Schinkens und die Salamiherstellung. Zu guter Letzt hat auch die nette, harmonische Reisegruppe zu einem erstklassigen Erlebnis beigetragen. Wir werden uns mit Sicherheit lange an diese einmalige Woche erinnern.

Emilia mit Metzgerkurs 2023

Michael W von RADEBEUL

Emilia Romagna: Masters of Salumi - 7 Days

Insider

Ein bemerkenswertes altes Handwerk wird erhalten und gepflegt. In sehr anschaulicher Weise wurde die Entwicklung und die heutigen Rahmenbedingungen dargestellt und erlebbar gemacht. Die liebevolle Integration des Hotels in das alte Gemäuer wäre allein eine Reise wert.

Emilia mit Metzgerkurs 2023

Dr. Hans Otto B

Emilia Romagna: Masters of Salumi - 7 Days

Insider

Ein tiefer Einblick in die traditionsreiche Infrastruktur der ländlichen Region Emilia Romagna. Jahrhundertealte kulinarische Kultur wird sorgfältig gepflegt und erweist sich als nachhaltiger als so manche moderne Entwicklung. Der Blick in die Vergangenheit und in die Geschichte erweist sich auch auf diesem Gebiet als guter Leitfaden für die Zukunft. Eine sehr genussreiche Reise , mit vielen - nicht nur kulinarischen - Höhepunkten.

FAQs

If the traveller withdraws before the start of the trip or does not start the trip, Ventura loses the right to the travel price. Instead, Ventura may demand reasonable compensation from the traveller. This shall not apply if Ventura is responsible for the cancellation or if unavoidable, extraordinary circumstances occur at the destination or in its immediate vicinity, which significantly impair the performance of the package tour or the transport of persons to the destination; circumstances are unavoidable and extraordinary if they are beyond the control of the party invoking them and their consequences could not have been avoided even if all reasonable precautions had been taken.

Ventura has defined this claim for compensation to which it is entitled in the following cancellation fees. The calculation is made taking into account the time of the cancellation declared by the traveller up to the contractually agreed start of the trip, the expected saving of expenses and the expected acquisition through alternative use of the travel services. The compensation shall be calculated as follows according to the time of receipt of the declaration of cancellation by Ventura or the travel agent:

a) General cancellation fee (as a percentage of the travel price):

For bookings in the CLASSIC fare: up to 65 days before departure 20% from the 64th to 30th day before departure 25% 45% from the 29th to 15th day before departure from the 14th to 7th day before departure 60% from the 6th day before departure 80% 90% on the day of departure and in the event of a no-show

For bookings in the FLEXI fare: up to 65 days before departure 0% from the 64th to the 45th day before departure 10% from the 44th to the 30th day before departure 20% from 29 days before departure, the cancellation fees are identical to those of the CLASSIC rate

b) Special cancellation fee:

Special offers/specials, individually prepared package tours and group tours may be subject to special cancellation conditions, to which explicit reference is made in the respective service description or travel advertisement/offer and the travel confirmation in accordance with Art. 250 §§ 3, 6 EGBGB.

Ventura reserves the right to demand higher, specifically calculated compensation instead of the above cancellation flat rates, insofar as Ventura can prove the occurrence of significantly higher expenses than the applicable cancellation flat rate.

We advise you to take out travel cancellation insurance, as it can always happen that you are unable to travel shortly before the departure date due to unforeseen illness, an accident or for other reasons. Repatriation assistance insurance is strongly recommended!

If you pay for your Feast trip with your VISA credit card, you are normally insured, but please ask your bank to confirm this. If you do not wish to take out insurance, Feast cannot be held liable.

Feast's travel insurance offer:

We offer 3 types of insurance (cancellation cover/all-round cover/travel cover) when you book online through our partner HanseMerkur. Of course, you can also contact other insurance companies of your choice.

The following links will take you to the insurance booking portal. After booking, you will receive your insurance documents and invoice directly from our partner HanseMerkur.

For Germany, Austria and Belgium, click here https://secure.hmrv.de/rvw-ba/initBa.jsp?baid=419&adnr=4562815&fTypId=0&locale=de_DE

For Switzerland, click here https://secure.hmrv.de/rvw-ba/initBa.jsp?baid=800&adnr=4577797&fTypId=0&st=HMINT&locale=de_CH&mId=21

You can book your travel insurance at any time from the moment you book your trip up to 30 days before the start of your trip.

No, all our tours include an individual journey in order to avoid unnecessary national bundled flights and to give you the opportunity to organise your journey individually.

We are happy to help you plan and decide on flights, train connections or intermediate stages.

If you need a transfer from the airport or train station, we can organise this for you.

A deposit of 20% of the tour price is due upon receipt of the invoice. Please transfer the remaining payment no later than 21 days before departure. Bank transfers from Germany and other EU countries via IBAN and BIC are fast and inexpensive. You can also pay conveniently by credit card.

According to our terms and conditions, we can cancel the trip if the minimum number of participants is not reached up to 21 days before the start of the trip. As a rule, we will inform you one month in advance to discuss alternatives. You can then, for example, choose another date or an alternative trip. If these options are not suitable for you, we will refund the full travel costs already paid. However, it is rare that a trip cannot be realised. As soon as a trip is guaranteed to take place, we will highlight this on our "Dates & Prices" page.

You can start organising and booking your journey as soon as we have confirmed that the trip is guaranteed to take place. This happens at the latest approx. 30 days before the start of the trip. If the minimum number of participants has already been reached, you will of course be informed immediately.

Emilia Romagna: Masters of Salumi - 7 Days

4.8

(33)

Insider

From

EUR 2,499



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