The Culture of Food in Parma
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Parma
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April 12-18, 2026
While Italy’s culinary treasures come from every corner of the country, nowhere is the pantry richer than in Emilia-Romagna. When most non-Italians dream of Italian food, it’s the iconic dishes of this region — lasagna, ravioli, tortellini, tagliatelle — that come to mind. All of them were born here. It’s no accident that Emilia-Romagna boasts more DOP and IGP (officially protected) foods than any other region in Italy.
I’m thrilled to be heading to Parma next spring to explore some of Italy’s most iconic ingredients. I’ll be on a mission to taste the region’s best gelato (this is dairy country, after all!), delightfully crunchy hazelnut shortbread, and Modena’s famous dark chocolate cake. While pastry is my first love, I also have a deep affection for pasta, Parmigiano Reggiano, prosciutto, and all the other delicious treasures we’ll discover together. If you’re curious, hungry, and ready for a flavorful adventure, I hope you’ll join me and our wonderful Italian guides for a delicious tour of Parma! – Zoë
Day 1: Arrival and Introductions
Hotel
We’ll be based in one of Italy’s great culinary capitals: Parma. Our home for the week is Palazzo Dalla Rosa Prati, a charming, family-owned hotel in the center of town. You’ll have time to settle in and relax before meeting the group in the evening.
In your room, you’ll find a welcome package: a selection of local snacks and fresh fruit, a bottle of wine, a tote bag for treasures gathered during the week, and our guide to Parma, with recommendations for where to eat, shop, and explore during your free time.
Welcome Drinks & Dinner
At 6:30 pm, we’ll gather at the hotel for welcome drinks in a beautiful apartment overlooking the rose-colored Romanesque Baptistery. Over a glass of wine and chunks of Parmigiano Reggiano, you’ll meet Zoë, your host for the week, along with the other participants. You’ll also meet Alice, our local tour leader, who will be with us throughout the week to provide historical context and share stories of her hometown.
We’ll then take a short walk to Officina Alimentare Dedicata, a trattoria run by three women where the menu changes daily. This will be our first shared meal of the week.
Day 2: Parma and Culatello
Parma
This morning, Alice will take us on a walk through the historic center of Parma, stopping at key landmarks and sharing stories along the way. We’ll pause for a mid-morning coffee before heading out of town.
Culatello
If you haven’t heard of Culatello, it’s because this precious little ham rarely makes its way outside of Italy. Today, we’ll see firsthand how it’s made. Produced in just eight small towns along the banks of the Po River, Culatello owes its unique texture and flavor to the area’s famously foggy climate, which helps transform it into something truly silky and special.
We’ll visit one of the few historic producers, whose stately villa has been home to Culatello-making for over 700 years. We’ll enjoy a delicious three-course lunch, beginning with the finest cured meats, including Culatello, followed by their famous lasagna, made from a family recipe. Dessert will include two farmhouse favorites: a crostata made with in-house jam and Sbrisolona, a shortbread hazelnut confection.
After lunch, we’ll tour the aging cellar, where more than 4,000 hams hang from the rafters.
Dinner
Tonight is yours to relax or explore Parma. You’ll find our favorite restaurant recommendations in your room, and the hotel concierge is available to assist with reservations.
Day 3: Parmigiano Reggiano
Parmigiano Reggiano
Today, we’ll get an early start and head just outside Parma for a deep dive into one of the region’s most iconic ingredients: Parmigiano Reggiano. We’ll visit a local farm and learn what makes this cheese so special—the strict rules that govern its production, the animals that provide the milk, and the traditional methods used to make and age it.
After the visit, we’ll taste our way through three different ages of Parmigiano: 12, 24, and 36 months.
Lunch
For lunch, we are invited into the private home of Antonia, who was raised in Parma. Her free-standing house sits within a private park built by her grandfather. We’ll sip Prosecco and enjoy some nibbles before heading into the kitchen to prepare lunch: Pollo alla Duchessa. She’ll also show us how to make the iconic Sbrisolona, the crunchy dessert that ends most meals in this region.
Dinner
This evening, we’ll grab a casual bite at Tra L’Uss e L’Asa, a tiny spot beloved by locals. The food is among the best in Parma, and the natural wine list is equally exciting. Laura, the owner, will prepare homemade gelato topped with amaro for dessert.
Day 4: Pasta, Cake and Balsamico
Modena
Today we’ll explore nearby Modena. Like Parma, it has a rich food history. Our first stop is one of the oldest bakeries in town, where we’ll enjoy a sweet treat: the almond cookies they’re known for. Then we’ll visit Mercato Albinelli.
Considered one of Italy’s most beautiful markets, this turn-of-the-century wrought-iron building is filled with stalls offering produce, cheeses, cured meats, and pasta. You’ll have some free time to shop for goodies. We’ll also stop by the Duomo.
Pasta & Cake
Next, we’ll head to a local cooking school to try our hand at making pasta. We’ll prepare tagliatelle and tortellini using traditional techniques, and we’ll see a demonstration of the iconic Torta Barozzi, a flourless chocolate cake with a brownie-like texture. The recipe is a closely guarded family secret, but our teacher, Francesco, has cracked it.
For lunch, we’ll enjoy the pasta we’ve made, followed by a slice of Torta Barozzi.
Balsamico di Modena
Next, we’ll learn about one of the area’s most famous ingredients: Aceto Balsamico Tradizionale di Modena. We’ll visit a balsamico maker at home, explore their aging room, and taste balsamico at various stages of maturity.
Dinner
This evening is free to relax and enjoy Parma at your own pace.
Day 5: Villages and Wine
Vigoleno
Today we head to the hills north of Parma, where time seems to stand still. Our first stop is Castello di Vigoleno, so perfectly preserved it looks like a movie set. We’ll stroll through the medieval town and visit the Romanesque church, San Giorgio.
Winery
Our next stop is a very special winery, one of the smallest in Italy to hold a DOC label, and the only one making this particular vin santo. We’ll learn how their award-winning passito dessert wine is made.
Lunch
Lunch is at one of the oldest restaurants in Castell’Arquato, owned by the same family for over 85 years. We’ll try the extremely local pisarei e faso, a bean dish with handmade mini gnocchi. Dessert is homemade crema gelato with fresh berries.
Castell’Arquato
We’ll walk off lunch in Castell’Arquato, another perfectly preserved medieval village with sweeping views of the surrounding valley.
Dinner
Evening at leisure in Parma.
Day 6: Castles, Prosciutto and Gelato
Prosciutto
This morning, we’ll head south to visit one of the best prosciutto di Parma producers in the area. At this family-run business, we’ll learn what makes this ham so special, see how it’s made and aged, and enjoy a guided tasting of various ages of prosciutto.
Torrechiara
Next, we’ll visit the spectacular Castle of Torrechiara, built in the 15th century as a fort for Count de Rossi and home to his beloved mistress, Bianca. We’ll explore its Renaissance rooms and the remarkably preserved kitchen, one of the few of its kind remaining.
Lunch
Lunch is at Ai Due Platani, a historic trattoria located just outside Parma, which is beloved by locals and notoriously difficult to book. We’ll enjoy antipasti followed by their famous homemade tortelli, smothered in butter and Parmigiano. Dessert is their one-of-a-kind gelato. Churned in a vintage 1940’s gelato maker, and served from their rolling cart loaded with all the toppings, it’s a magnificent and delicious sight to behold.
Afternoon
Free time to relax, shop, or stroll the streets of Parma.
Dinner
We’ll gather one last time for a celebratory farewell dinner at Ruliano, known for their inventive takes on prosciutto di Parma. We’ll toast the week with small plates, then head to the best gelateria in town for one final sweet bite.
Day 7: Departure
Check-out
Our tour is officially over, and you will be checking out of the hotel.
Is This Tour For You?
The Culture of Food
All of our tours are designed around experiencing a place through its food culture. Nearly all activities are food-focused, with generous meals and often snacks in between. If you have a small appetite, significant dietary restrictions, are squeamish, or a particularly selective eater, this tour may not be the right fit. Our trips are best suited for those who are excited to eat adventurously, try new things, and fully engage with the local culinary traditions.
Food Intolerances
This tour takes place in Emilia-Romagna, a region known for its rich and hearty cuisine. Many of our meals are centered around local food traditions and will include meat, cheese, and pasta. If you are vegetarian, lactose intolerant, or gluten-free, this particular tour may not be the right fit. (While we’re often able to offer substitutions on our other tours, that won’t be possible on this one.)
Activity Level
Each day involves visiting a new town or village, often on foot. Expect up to an hour or more of walking per day, occasionally on uneven terrain, hills, or stairs. While not strenuous, our pace is steady, and all guests must be able to move comfortably with the group without assistance. Please let us know about any mobility issues before signing up.
Travel Companions
Many of our guests find us through social media and come knowing what to expect: immersive food experiences, visits to farms and markets, hands-on activities, and shared meals in rustic, authentic settings. If you’re bringing a friend, partner, or family member, please ensure they’re equally excited about this kind of travel. If they’re not enthusiastic about food, long meals, or rural experiences, they may not find this tour enjoyable.
Pricing:
Pricing:
Double occupancy (2 people in 1 room): €5900 per person
Single occupancy (1 person in 1 room): €6400 per person
The fee includes:
- 6 nights at Palazzo Dalla Rosa Prati, Parma
- Daily breakfast
- All of the meals, activities and transportation outlined above
- Gratuities
Not included:
- Transportation to and from Italy
- Transportation to and from hotel
Itinerary:
Our tours focus on small, family-run businesses, so we reserve the right to adjust the itinerary as needed. Days may be switched, activities added or changed, and locations substituted. A final itinerary will be sent 30 days before the tour begins.
Group Size:
This tour is limited to 12 participants.
Concierge service:
The hotel can help you arrange restaurant reservations, taxis, and cars for your free time, airport, or train transfer. We also have a trusted tour agent if you would like to extend your stay in Italy before or after our week.
Parma is a great trip! I loved the combination of local lore and the time with the producers. My Via Rosa weeks have defined the virtues of travel for me, and truly broadened my appreciation of life.
Pat
Your Host for the Week
Zoë François
Zoë François is the author of the New York Times Best-selling book, ZOË BAKES COOKIES, the IACP Best Baking Cookbook, ZOË BAKES CAKES, and co-author of the best-selling ARTISAN BREAD IN FIVE MINUTES A DAY series. Zoë is also an Emmy-nominated TV host of A Party with Andrew & Zoë, Zoë Bakes, and Silos Baking Competition, all on HBO MAX. Zoë was formally trained as a pastry chef at the Culinary Institute of America (CIA) in New York. She has been the executive pastry chef at several Twin Cities’ restaurants, taught baking and pastry nationally and her work has been featured in many publications, including the New York Times, Washington Post, Food52, Today Show, Cherry Bombe, Better Homes & Gardens and more. Zoë’s portfolio of work can be found on her award-winning Instagram account @zoebakes, on her ZoëBakes YouTube Channel, in her Zoë François Substack Newsletter and on www.zoebakes.com.