The Museum of Culatello and Masalén celebrates the history of the prized cold cut and local traditions at the Antica Corte Pallavicina in Polesine. Through a museum journey that explores the region, the culture of pork, and the art of its processing, visitors discover a unique culinary heritage. The museum also features PO FOREST, an enchanting outdoor trail through the woods and Po River floodplain vegetation.

The aperitivo, a beloved Italian tradition worldwide, is a social and gastronomic moment preceding dinner. Typically accompanied by drinks like the classic spritz, it features a selection of appetizers and snacks that tantalize the palate and promote conviviality. It's an ideal opportunity to unwind, socialize, and enjoy small culinary delights, creating an informal and enjoyable atmosphere.

Emilia-Romagna's salumi, such as Prosciutto di Parma, Coppa, and Culatello, exemplify the region's artisanal and gastronomic heritage. Crafted with traditional techniques and local ingredients, these cured meats offer distinct flavors and textures. Celebrated both in Italy and globally, they showcase centuries of expertise and are a staple of Italian cuisine.

Culatello is a pinnacle of Italian charcuterie tradition, particularly renowned in the Bassa Parmense region. Crafted from the finest part of the pig, the hind leg, it undergoes meticulous aging in controlled environments for at least a year. Beloved for its tenderness, delicate flavor, and fine texture, Culatello is a gastronomic gem cherished both in Italy and internationally.

The vineyards of the Langhe in Piedmont showcase rolling hills covered with vineyards producing Barolo and Barbaresco wines. Spanning 10,000 hectares, this region's calcareous and clayey soils impart a unique character to the grapes. Winemakers blend tradition and innovation, meticulously tending vineyards through seasons that transform from spring blooms to autumn foliage. The Langhe offers a global gastronomic heritage, where passion for wine meets natural beauty, providing an unforgettable visitor experience.

Parmigiano Reggiano, crafted from Modena cow milk, epitomizes Italian culinary excellence. Known as the "King of Cheese," it boasts a rich, nutty flavor and smooth texture. Meticulous aging enhances its quality, making it versatile for enhancing dishes from pasta to salads, a testament to centuries-old traditions and a delight for discerning palates worldwide.

The village of Savignano, nestled in the hills of Emilia-Romagna, Italy, is a charming destination known for its picturesque landscapes and historical sites. Visitors can explore medieval architecture, enjoy local wines and cuisine, and experience the warm hospitality of this quaint Italian village, making it a perfect escape into the region's rich cultural heritage.

Nestled in the Italian Alps, Valle Maira is renowned for its culinary treasures such as Toma cheese, Maira Valley honey, and artisanal charcuterie. These specialties embody the region's rich heritage and pristine natural beauty, offering visitors a delightful taste of Alpine gastronomy amidst breathtaking mountain landscapes.

Massimo Spigaroli is an iconic figure in Italian gastronomy, renowned for preserving and promoting the culinary traditions of Bassa Parmense. Owner of Antica Corte Pallavicina in Polesine Parmense, he excels in crafting Culatello, a prized local salume. As a chef and restaurateur, he transforms family heritage into a celebrated culinary experience, championing quality food and regional excellence.