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Butcher workshop, Sapio

Emilia-Romagna with pasta cooking class and butchery course

Traditional butchery and star cuisine in Emilia

Length

7 Days

Capacity

6-12 travelers

Travel style

Insider

Butchery Course and Star Cuisine in Emilia

Trip highlights

Pasta cooking class with Massimo Spigaroli

Accommodation in a 14th-century country castle

The Feast experience

Butchery courses with Massimo Spigaroli

Traditions and culture around the slaughter

Pasta cooking class with Massimo Spigaroli

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.

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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 the journey, 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 the journey, 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
Massimo Spigaroli
Massimo Spigaroli

Emilian Slaughterhouse Feast

Exploring Salami Varieties

Hands-On Culatello Cutting: A Rewarding Challenge

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.

Massimo Spigaroli
Kurs Schwein
Kurs Schwein

Gran Galà del Maiale Celebration

Visit to Giuseppe Verdi's Birthplace and Theatre

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

Availability

Price

2

Feb

2025

8

Feb

2025

Available

From

EUR 2,298

Info

German speaking tour: This trip will be held 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!

All CO2 emissions of your trip (flight, transport, hotel, etc.) will be 100% offset by a Gold Standard climate protection project of undefined for you.

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

2

Feb

2025

8

Feb

2025

German speaking tour

Available

From

EUR 2,298

16

Feb

2025

22

Feb

2025

Available

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!

All CO2 emissions of your trip (flight, transport, hotel, etc.) will be 100% offset by a Gold Standard climate protection project of undefined for you.

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

16

Feb

2025

22

Feb

2025

English speaking tour

Available

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 300 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 Antica Corte Pallavicina including a rich homemade sweet and savoury breakfast with products from the own farm.

6 multi-course meals, 5 of them at Massimo Spigaroli's, including wine accompaniment, water and caffè

5 high-quality snacks, among others with the Culatelli of the Antica Corte Pallavicina, including wine accompaniment, water and caffè

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

Cooking classes fresh pasta specialities with Massimo Spigaroli

Visit to the ageing cellars anno 1320 and the farm of the Antica Corte

Entrance and guided tour of Villa Verdi

Tour guide and translation Konstantin Steinmeyer

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

What's not included

Arrival and departure

Additional drinks

Tips

Cancellation and travel health insurance

FAQs

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Butchery Course and Star Cuisine in Emilia
Insider
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From

EUR 2,298



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