what the week looks like

DAY 1

Arrive and settle into your rooms, dinner at a local restaurant

 

DAY 2

‘The cheesemaker’

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This morning we visit Michele, a local parmigiano reggiano cheese maker with a tasting of different aged cheeses . Next is Marco, a local goats cheese farmer who makes a cheese only found here in the mountains. We will stop at a very special restaurant for lunch and then you have a free afternoon with time to relax. Join Melina late afternoon cooking class for this evening cooking class

 

DAY 3

‘The food trail to the sea’

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visit it the Ligurian coast. We follow the mountain pass towards the ligurian coast where we stop at a local artisan woodworker for traditional pasta making tools. We continue onto our seaside town, the home of Pesto Genovese for a tasting stroll through this unique village. Spend some time for shopping before home to Dinner in a private home with an ancient 'testo oven'

 

DAY 4

Mountain forage day!

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Depending on the season. Truffles, porcini mushrooms, wild berries, herbs for making liqueur. We discover the mountains with a local guide, and lunch at a very special local restaurant. This afternoon we spend with a local artisan who makes liquers from the herbs and berries gathered in the mountains. Dinner with chef Melina using todays mountain finds

 

DAY 5

"Grain, Trout and Wine"

 

This morning we visit the beautiful nearby mill, where we can see fresh flour being ground making the polenta that forms a big part of our cusine. We then head towards a local trout farmer for a trout lunch and have a special treat that is only seen in this one particular restaurant. Later this afternoon we head for a local wine tasting with a picnic aperitivo dinner in the vineyard as the sun sets.

 

DAY 6

’Castles and the King of Ham’

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We have seen the king of cheese and now to see the King of ham, Culatello. This morning we first visit the beautiful medieval village of where sits our local castle, one of the castles of the duchy of Parma. We the head onto the padana plains to see caves and production of Culatello and then a Michelin lunch by Chef Massimo Spigaroli. A relaxing dinner by Chef melina this evening before departure as we sit toghether and celebrate our week

 

DAY 7

Time to say goodbye. Departure