FIVE STARS CULATELLO BY CHEF MASSIMO SPIGAROLI IN ANTICA CORTE PALLAVICINA

           
There is a Castle near the Po river that, after a long and meticulous renovation, has become the undisputed kingdom of chef Massimo Spigaroli, one of the leading actor of Italian cuisine. Antica Corte Pallavicina, Polesine Parmense, welcomes guests in its historic walls and offers a refined and exclusive catering whose ingredients are almost exclusively home made. Over the years, the Spigaroly family has grown: before the farm, and then Al Cavallino Bianco restaurant, and the Antica Corte Pallavicina – where the finest salumi in the Parmense Lowlands area are made – and most recently the eponymous Relais. Behind all there are vegetables and fruits from their gardens, their pigs and cattle herds and the vineyards of Fortana, Fortanella and Lambrusco
           
grapes. A whole world of raw materials that are used in the kitchens of family restaurants. Awarded a Michelin star in 2011, the Antica Corte Pallavicina restaurant offers à la carte menu and tasting menu that changes with the seasons. Of course, Culatello di Zibello is always on top. It could not be otherwise, so that even a large part of the Cellars of the Court – built in 1320 by the Marquis Pallavicina – hosts cooking classes and master on the Culatello, as well as gastronomic conferences or suggestive dinners by candlelight. One of the many Corte Pallavicina goodies is represented by the Chef’s Table. Massimo Spigaroli opens his kitchen
             
to a table for two, to allow to see live the creation of selected dishes and taste them listening to the explanations of the chef. Throughout 2016, Antica Corte Pallavicina offers menus and overnight stays at special prices to couples who have less than 50 years in two, to allow more young people to approach the world of wine and food. An exceptional experience for which only two tables and two rooms of the Relais are reserved. Moreover, from February 22 to 27 Massimo and Luciano Spigaroli will organize a course called Pig Full Immersion to explain the pork meat processing and the quality salami production (for info: www.acpallavicina.com).