Cheese and Salami Factories

If you are a good eater, we suggest you go to the cured meat and cheese stores to taste the specialties of our area, you can ask for all the directions directly at the reception!

You will be able to find:

Grana Padano, which is a hard, cooked, slow-ripening Italian PDO cheese, is produced in thirty-two provinces in Emilia-Romagna, Lombardy, Piedmont, and Trentino-Alto Adige;

Parmigiano Reggiano, which is a PDO hard cheese made from raw, partially skimmed cow’s milk by skimming, without the addition of additives.The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna to the left of the Reno River and Mantua to the right of the Po River;

as well as prosciutto crudo di Parma, which is a typical cured meat from the province of Parma, more precisely the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m.

We can also point you to fresh pasta stores, where you can taste the Cappellacci (pumpkin-filled pasta usually accompanied with mixed meat sauce, or with butter and sage) or the Cappelletti (pasta stuffed with a mix of meats and cheeses, to be enjoyed in meat broth or dry with cream); or, again, where to buy the cotechino (sausage consumed cooked), the gravy (a special pork sausage to be eaten after cooking, it is given the PGI and PDO marks), garlic-cut salami, the head cup, the bologna, sausage, the summer cup, etc. etc.!