The pleasures of life, you know, are also – and especially – linked to Bacchus and Ceres. For all lovers of the cuisine and then, nothing better than a course to be “updated” among the stoves, held by a starry chef. It is a gastronomic dream becomes reality at the Antica Corte Pallavicina in Polesine Parmense – in the province of Parma – and with a maestro d’exception: Massimo Spigaroli. The famous “cook-farmer”, in fact, is ready to teach the tips and tricks of the ancient culinary traditions and the modern local goodness in its fourteenth-century castle, on the flood plain of the river Po. The welcoming and cozy “Hosteria del maiale”, the new restaurant inside the court is the ideal location for the cookery courses among which stands out the one called “pasta”, a full immersion in the territory of the Bassa Parmense area, a land loved by the chef. In a lesson you can learn the secrets of the production of handmade anolini, tortelli, ravioli, tagliolini, tagliatelle, stringoni and the famous “pasta rasa”. The latter seems to have a millenary history, dating back to the Roman era, but being a dish of popular cuisine has made its appearance in written traces from the Nineteenth Century. For a journey of taste in the territory, simply enroll in courses that include, of course, also the tasting of the dishes prepared in concert with the chef.
