The Parma Ham Festival, which, for over 20 years, has been celebrating the king of hams and its area of origin simply had to be held also this year. However, the XXIII Parma Ham Festival will have a new taste because it will be hosted in Instagram digital environment, where it will stand out thanks to its two hosts, Francesca Romana Barberini, a long-standing endorser of the festival, and to Pierluigi Pardo, for the first time ever at the Festival.

Francesca, a food and wine expert and a true authority on Parma Ham, will take Pierluigi, an expert of the culture of food and good living, on a tour in the mild and natural world of Parma Ham, which she will tell about with her unparalleled style. Together, Francesca and Pierluigi will offer everyone an unforgettable experience in the land of ham, where, the combination of the perfect climate for curing, the passion for an ancient trade and special care all the way to the smallest details generates Prosciutto di Parma PDO.

On Saturday 5th and Sunday 6th September, the IG profiles of Francesca, Pierluigi and of Prosciutto di Parma, will feature the usual events within the Festival, which will be conducted by the two hosts in such an engaging way that you will feel you are right there with them.

Another key feature will be Cittadella del Prosciutto, with the DOP producers, ham carving, mouth-watering recipes and cooking suggestions. Also in its digital version, the Parma Ham Festival will have its highlight in Finestre Aperte – Open Windows Francesca and Pierluigi will visit a ham curing plant and will reveal the secrets of the PDO making.

The Parma Ham Festival 2020, in its new digital version with Francesca Romana Barberini and Pierluigi Pardo, is a perfect opportunity to talk again, in an unaffected and entertaining way, of a PDO product that is the worldwide symbol of the Italian unparalleled quality in agri-food, to promote a know-how that has been handed down generation to generation and to get to know an area that is still little known.

Following the success of its last edition, which attracted thousands of foodies and tourists to the home of Prosciutto di Parma PDO, “Finestre Aperte – Open Windows” is back for 2019, growing from two to four weekends covering the entire month of September: 7-8, 14-15, 21-22 and 28-29. “Finestre Aperte – Open Windows” represents the true highlight of the Parma Ham Festival, the event promoted by the Municipality of Langhirano and the Consorzio del Prosciutto di Parma that celebrates one of the world’s best-loved Italian-made food products. Exports of Prosciutto di Parma PDO account for 30% of production, generating turnover of €280 million. This year, the Festival will open in Langhirano, in the Parma hills, on Friday 6 September and will continue until Sunday 8 September.

In the context of the Festival, “Finestre Aperte – Open Windows” is an extremely important event for the world of Prosciutto di Parma PDO. It provides the best possible snapshot of a segment that comprises140 manufacturing companies and saw 8.5 million hams branded in 2018. The Prosciutto di Parma PDO sector consists of 3,900 pig-breeding farms, 109 abattoirs and 3,000 employees involved in production. If we also include satellite activities, the industry employs some 50,000 people in total. In economic terms, the value of Prosciutto di Parma PDO production is €740 million, while the total turnover generated by the sector is €1.7 billion.

“Finestre Aperte – Open Windows” is an original way to spread the knowledge of the ancient traditions and know-how involved in making Prosciutto di Parma, as passed down from one generation to the next, to a large audience: the roots of the forerunners of the PDO date back to the 3rd century BC. In his “De Rustica”, Cato the Elder described an appetising way of preserving pork haunches via salting and drying; rubbed with a bit of oil, the haunches underwent a maturation period. During “Finestre Aperte – Open Windows”, every weekend in September, the ham factories of the Parma area will welcome tourists and food lovers, offering them the chance to watch a processing cycle. The producers themselves will be exceptional guides, explaining and showing how pork haunches can be turned into Prosciutto di Parma PDO thanks to a unique combination of climate, tradition and passion.

The list of ham factories taking part in “Finestre Aperte – Open Windows”, as well as any information that might be useful for booking and planning visits, will be available on the website: www.festivaldelprosciuttodiparma.com.

Here are some of the events scheduled:

Monday 9 September

Libri e libri: letteratura estiva d’autore.

Talk show with Ayanta Barilli presenting her first novel Un Mare Viola Scuro and Umberto Zapelloni talking about the 9 drivers who became F1 World Champions driving a Ferrari in the book Ferrari. Gli uomini d’oro del Cavallino

Tuesday 10 September

The Prosciutto di Parma Consortium presents an artistic project to enhance the local land designed by the students of the Liceo Artistico Toschi school of art: the goal is creating an installation representing the Municipalities where the PDO is made.

Wednesday 11 September

The Chef and Prosciutto di Parma: Cooking Show by Michele Buia, chef of “Trattoria Il Cortile” in Parma

Thursday 12 September

Leisure time with Bruno Vanzan, one of the world’s most famous bartenders: Vanzan will present cocktails that pair perfectly with finger foods made with Prosciutto di Parma PDO.

Friday 13 September

Remote twinning with the “Bufala Fest – non solo mozzarella” (taking place in Naples from 31 August to 8 September): pairing in the kitchen between Prosciutto di Parma PDO and Mozzarella di Bufala Campana PDO.

Saturday, September 14

Aperitime with Djset: Prosciutto di Parma sushi and other finger foods with Metropolitan Artists DJSET

Sunday, September 15

…E I CITTADINI CORREAN ALLA FESTA…
The OVer chamber orchestra of Verdissime.com, in a grand finale of the week dedicated to Prosciutto di Parma with pieces by Giuseppe Verdi and Gioachino Rossini.

The Parma Bistrò is part of the wider Settembre Gastronomico project and will be open from Sunday 1st September to Sunday 29 September, under the Portici del Grano, in the Piazza Garibaldi square.

A space where foodies and tourists coming to town will have the possibility of tasting products that are the symbol of made-in-Parma agrifood, in the gourmet proposals signed by Parma Quality Restaurants. Not only that: the Parma Bistrò will also be the area hosting events dedicated to promoting product culture.

Every week will have a topic. The Red Gold from Parma will open the programme, it will be followed by Prosciutto di Parma PDO (from 9 to 15 September) and anchovies, and it will end with the Parmigiano Reggiano PDO and pasta “couple”. The milk supply chain will be present throughout the period.

Also ALMA – the International School of Italian Cuisine – will be a star of the Parma Bistrò with two master classes: Thursday 5 September, dedicated to the authentic Italian ritual of the aperitif, and Thursday 19 September, dedicated to the world of tea.

The Parma Bistrò will also have a social value: for the entire duration of “Settembre Gastronomico”, this space will be indeed used to promote an awareness campaign on the topic of the dietary needs of the weakest parts of the population. The Parma Bistrò will also work as a point for collecting and donating food intended for charities active in the Parma area.

Three days, from 6 to 8 September, will be dedicated to discover the Prosciutto di Parma PDO and the land giving birth to it in Langhirano, on the hills of Parma.  The Cittadella del Prosciutto di Parma will come to life with tastings, cooking lessons by the Chefs of the Parma Quality Restaurants Consortium, wine pairings, hand carving shows.  Furthermore, Edoardo Bennato’s concert.

The highlight of the Festival del Prosciutto di Parma will be “Finestre Aperte – Open Windows”: thanks to this initiative, for four consecutive weekends (7-8, 14-15, 21-22, 28-29 September), foodies and tourists will have the possibility of discovering the secrets of the PDO by visiting the ham factories in the production area.

From 9 to 15 September, Prosciutto di Parma will be the star of the Bistrot set up in the Piazza Garibaldi square in Parma during the “Settembre Gastronomico” events.

Friday 6 September will see the opening of the 22nd Edition of the Festival del Prosciutto di Parma: three days to talk about a PDO that is the symbol of made-in-Italy food excellence worldwide, to promote ancient traditions and a know-how handed down generation after generation, and to discover a land that is not very well known yet but that hosts beauties like the Castle of Torrechiara, with its amazing frescoed Golden Chamber, and the Renaissance Benedictine Abbey known as Badia di Santa Maria della Neve. All this in the context of the UNESCO MAB Reserve of the Tuscan-Emilian Apennines.  The programme of the 2019 edition of the Festival del Prosciutto di Parma is extremely rich: here are some of its highlights.

FINESTRE APERTE – OPEN WINDOWS

The true highlight of the Festival del Prosciutto di Parma is “Finestre Aperte – Open Windows” that in 2019 grows from two to four weekends in September: the appointment is for 7-8, 14-15, 21-22 and 28-29 September. “Finestre Aperte – Open Windows” is an original way to spread the knowledge of the ancient traditions and know-how for making Prosciutto di Parma to a large audience: the roots of the forerunners of the PDO date back to the 3rd century b.C. In his “De Rustica”, Cato the Elder described an appetising way of preserving pork haunches via salting and drying; rubbed with a bit of oil, haunches underwent a maturation period. On occasion of “Finestre Aperte – Open Windows”, every weekend in September, the ham factories of the Parma area will welcome tourists and food lovers with the possibility of following a processing cycle.  Exceptional guides will be the producers themselves who will explain and show how pork haunches can turn into Prosciutto di Parma PDO thanks to a very unique combination of climate, tradition and passion.  The list of ham factories that have joined “Finestre Aperte – Open Windows” and any useful information to reserve and plan visits will be available on the website:  www.festivaldelprosciuttodiparma.com.

CITTADELLA DEL PROSCIUTTO

From 6 to 8 September, Langhirano will host the Cittadella del Prosciutto: an area where 18 producers of the PDO will talk about their history and will organise tastings of Prosciutto di Parma PDO of different lengths of maturation, starting from 12, to 24 and even 36 and more months.  Shows of how to hand-carve Prosciutto di Parma PDO are scheduled: it is a true art that requires practice to be mastered, and it is a combination of rapidity, precision and choreography in the presentation of slices on the dish.

PARMA QUALITY RESTAURANTS AND OTHER PARTNERS

The Festival del Prosciutto di Parma will also feature exchanges and collaborations. From the gastronomic point of view, the Parma Quality Restaurants Consortium – gathering 28 local restaurants – will be involved as the highest expression of Parmesan cuisine.  Saturday 7 and Sunday 8 September, the Chefs Maria Amalia Anedda (“Les Caves” Restaurant, Sala Baganza), Filippo Cavalli (“Osteria dei Mascalzoni” Restaurant, Parma), Mariano Chiarelli (“I Du Matt” Restaurant, Parma) and Nico Tamani (“Vecchia Fucina” Restaurant, Traversetolo) will stage two cooking lessons: cooking aficionados and foodies will have the possibility of learning secrets to enhance in an original way Prosciutto di Parma PDO in food preparations.
The Consorzio di Tutela dei Vini Colli di Parma will organise events dedicated to wine pairing: tips on the best local wines to be paired with Prosciutto di Parma PDO will be given by Maura Gigatti, sommelier of the “I Du Matt” Restaurant, who has been recently awarded the prize as Best Sommelier of the Emilia Romagna region by the Italian Sommelier Association (AIS). The Festival del Prosciutto di Parma will also propose refined combinations of savoury ice-cream and Prosciutto di Parma PDO: these will be signed by the Ciacco gelato chain of master gelato maker Stefano Guizzetti, tireless supporter of the artisan method and known all over Italy for his unusual gelato flavours made without using any additives.

EDOARDO BENNATO LIVE

Saturday 7 September, from 9:30 pm, the stage of Piazzale Celso Melli in Langhirano will host the performance of the songwriter Edoardo Bennato, one of Italy’s most popular rock stars.  The singer of best selling singles like “L’isola che non c’è”, “Un giorno credi”, “Il gatto e la volpe”, “Viva la mamma”, “Il rock di Capitan Uncino” will perform a live concert of two hours.

BISTROT UNDER THE PORTICI DEL GRANO

The Festival del Prosciutto di Parma will have a true city version from Monday 9 to Sunday 15 September: the appointment is in Parma, in Piazza Garibaldi, under the Portici del Grano, where a Bistrot will be opened as part of the “Settembre Gastronomico” events. Some highlights: Thursday 12 September from 6:30 pm appointment with Bruno Vanzan, world champion of flair bartending and mixology, who will propose the cocktails of the 2019 summer paired with finger foods made with Prosciutto di Parma PDO; Friday 13 September from 12:30 noon, gastronomic proposals and pairings with Mozzarella di Bufala Campana PDO; Sunday 15 September from 7:00 pm, gourmet pizzas proposed by the newly established Gruppo Parmense Pizzerie di Qualità that gathers 9 professionals of the pizza making art sharing the same approach in the selection of excellent raw materials, preferably local, and in artisan preparation methods.

The 21st edition of the Festival will once more be launched under the stars, on Friday 31 August at Langhirano together with Chef Andrea Berton, an opportunity to talk about Prosciutto di Parma, its geographical area and the products of excellence that are ambassadors in Italy and the world for quality, tradition and Italian know how.

The TV personality Francesca Romana Barberini will be back this year to host the Parma Ham Festival.

The Parma Ham Festival returns in September from the 1st to the 9th, in Parma and Langhirano, and will continue over the following weekend, September 15 and 16, with Finestre Aperte (Open Windows), an event that allows visitors to see firsthand how Parma Ham is made in the production sites.

The star of the event is Parma Ham, with many activities revolving around it. The Cittadella del Prosciutto di Parma will be set up in Langhirano, an area where producers will talk about the history of their ham factories and offer tastings of Parma Ham.

The official opening will take place on Saturday, September 1 at 10:30am with a round table on Geographical Indications; Chef Davide Oldani will be at the Cittadella and will visit Langhirano later.

There will be guided tastings of pairings with other products and an interesting meeting between Parma Ham and quality dry-cured hams from other parts of Italy and abroad. It wouldn’t be the Festival without music, and Ermal Meta will give a concert in Piazzale Celso Melli on Saturday 1 September.

The Parma Ham Bistro returns to Parma under the Portici del Grano arcades on Saturday 1st at 12 noon.

Here visitors will be able to taste Parma Ham while enjoying the sights of the town’s historical centre. Each day will feature a special guest product, from Malvasia dei Colli to Pomodoro Riccio di Parma – a local tomato variety- and Mozzarella di Bufala Campana.

Not just chefs and cooking shows this year, but also professional Barmen who will show the art of mixing to the Bistro audience, offering their interpretation of the aperitif. Sports lovers can enjoy bike rides through the most beautiful areas of the Parma Ham production area, followed by tango dancing and tales of travels to fascinating places.

At Langhirano on September 1-2

The Citadel is an area dedicated to the producers of Parma Ham where they can talk about the characteristics of the product and tell their own story.

Experts and producers will also take part in events to offer interesting and unexpected tastings and pairings.

On Saturday, September 2, the Parma Ham Bistro returns to Parma in its traditional site under the Portici del Grano arcades. The Bistro will open officially the 2017 Parma Ham Festival, which is promoted by the Prosciutto di Parma Consortium, and sponsored and co-organized by the Municipality of Parma.

This year the Bistro presents itself once again as a multi-purpose area, richly set up to host the “king of cured hams” and the numerous events that every day will includes chefs, scholars, experts and entertainers to create interesting events for all tastes and ages.

The opening will be held at 11:30am in the presence of local authorities and figures from the world of food and culture, together with representatives from two UNESCO Creative Cities in Croatia and Japan. A Parma Ham tasting will follow, presented in English in honour of the many foreign tourists that are visiting the city during these days. The evening aperitivo is dedicated to a young audience and will include a hip hop DJ set and the performance of the great The Flow dancers.

Sunday 3rd starts in the morning with the FIAB Bicinsieme bike ride to Langhirano for a tour of local ham production sites and stands. The event will include many riders from other regions. The most numerous team will receive an award by the Consortium at the afternoon Bistro.

In Parma, Chef Marcello Zaccaria, in a lively duo with the DJ Andrea Secci of Radio Nostalgia at the console, will prepare a “musical aperitivo” with delicious recipes whose secrets he will reveal to the delight of cuisine enthusiasts. The evening will belong to Radio Bruno with a DJ set and Radio Bruno Estate live from Piazza Maggiore in Bologna.

Parmigiano Reggiano will be the “guest” product of the weekend and will be followed, in the next days, by other local and PDO products that pair well with Parma Ham.

Monday 4th: in the morning lively storytelling on the topic of food in literature presented by the scholar Isa Guastalla, Sant’Ilario Award winner in 2011, while throughout the day a Reader’s Corner will be set up with a selection of detective novels introduced by the bookshop Volta Pagina.

On Thursday 5th double appointment with the Bread Festival organized by the Parma Ascom Group of Artisanal Bakers, and Aperitivo with Champions, organized by Go Athletic Studio, where fans can meet and toast with athletes from local teams – from baseball to athletics – thanks to the Consortium of Colli di Parma Wines, which will introduce local sparkling wines, an excellent and perfect pairing with Parma Ham.

Wednesday 6th Aperitivo Moment organized by Gola Gola Food & People Festival with local dishes prepared by the gourmet chef of the Stuard Experimental Farm, Marco Frumenti,  and with barman Mattia Schiaretti’s cocktails.

Thursday 7th is the day dedicated to (IN)tolerant cuisine, with a children’s workshop in the afternoon, followed by a cooking show by Ilaria Bertinelli, recent winner of the Rice Blogger contest organized by Risate & Risotti, partner of the event, with gluten-free and low-glycemic recipes.

Friday 8th the Bistro will host the presentation of the Project “The Return of the Parma Loaf”  organized by the Stuard Experimental Farm which, in collaboration with the Soncini Mill, will set up a miniature mill to demonstrate how wheat is ground to obtain flour, and will explain the process of selection and recovery of ancient grains. This will be followed by the preview of argentine-style Tango, with the performance of tango dancers from the cultural association Mas Que Tango. who will later star in the Noche de la milonga taking place on the other side of Piazza Garibaldi.

The last weekend is dedicated to welcoming with comparative tastings and stories the Ferrari enthusiasts coming from around the world for the 70 Rally Ferrari and the athletes of Cariparma Running.

The event closes in style on Sunday the 10th with Chef in the Square at 7pm and the gastronomic delights of the restaurateurs of Parma Quality Restaurants, in a play of flavours created by 4 pairs of hands, together with Beer All Around! and tastings of artisanal beers.

Parma Ham invites all lovers of social media to share their tasting experience with Taste, Take a Snap and Post It.

For further information please visit www.festivaldelprosciutto.com

The next edition of the Parma Ham Festival will open with a very special dessert by the renowned Pastry Chef Ernst Knam, who will kick off this traditional event on the evening of Friday, September 1.

The TV personality Francesca Romana Barberini will be back this year to host the Parma Ham Festival. The opening will be a special moment for talking about Parma Ham, its production area, and the gastronomic products of excellence which now more than ever are ambassadors in Italy and abroad for quality and tradition.

Now in its 20th edition, the Parma Ham Festival will involve the municipality of Parma, from 2 to 10 September, and that of Langhirano, from 1 to 3 September. The Festival will continue over the following weekend, September 16 and 17, with Finestre Aperte (Open Windows), always a very successful event that attracts lovers of Parma Ham, who can see firsthand how Parma Ham is made and enjoy free tastings at the production sites.

As always, the protagonists are the producers of Parma Ham. The Citadel of Parma Ham will be set up in Langhirano, an area where producers will offer guided tastings, pairings and taste labs at their stands. There will also be Dry-Cured Hams from Around the World, offering an interesting selection as well as an opportunity for a meeting between Parma Ham and quality dry-cured hams from others parts of Italy and abroad.

The Parma Ham Bistro will be back in Parma. Here, every day, you will be able to taste Parma Ham while enjoying the sights of the town’s historical centre and the scheduled cultural and entertainment events.

And that’s not all! To promote the identity of the product and its area of origin, the Festival will be enriched with new content thanks to the collaboration with the well-known video makers Casa Surace that was started some time ago on the occasion of the Parma Ham promotional campaign entitled “You are from Parma too…”

Through some of its videos, Casa Surace will launch a competition that will offer the winners the unique experience of discovering the local area and, above all, to see how Parma Ham is made by visiting one of the production sites participating in the Open Windows event. This initiative will be widely promoted on social media and on the dedicated mini-site.

There cannot be a Festival without good music! On Saturday, September 2, we can all enjoy the concert by Francesco Gabbani in Piazzale Celso Melli.

The rich programme of the Parma Ham Festival will soon be available on www.festivaldelprosciuttodiparma.com

The 19th edition of the Parma Ham Festival is once more a starred one, as chef Carlo Cracco will be present at the opening ceremony on Friday, September 2 in Langhirano to talk about Parma Ham, its production area and the gastronomic products of excellence which now more than ever are ambassadors in Italy and abroad for Italian quality, tradition, and know-how.

In addition to the stars, we have great new events this year.

The aim of the 2016 edition is to create more initiatives dedicated to getting to know and tasting Parma Ham and at the same time promote the local production area with events such as Finestre Aperte (Open Doors), the heart of the Festival: lovers of Parma Ham can visit the production sites which are open for this occasion and see first hand how Parma Ham is produced.

A free shuttle service will once more be available throughout this 19th edition for people wishing to visit the production area.

Open Doors

The King of Hams event will be held, as usual, in September and most of the activities will take place from 2 to 4 September in the municipalities of Parma and Langhirano. The Festival will continue through the following two weekends – on the 10th and 11th, and the 17th and 18th of September – with Finestre Aperte.

The Citadel of Parma Ham

Once more this year, the focus will be on the producers of Parma Ham. Langhirano will host the Citadel of Parma Ham: a large area where experts and producers will offer guided tastings, combinations and taste labs. Visitors will be able to get to know the producers who will be present with their own stands.

There will also be Dry-Cured Hams from Around the World, an interesting meeting between Parma Ham and dry-cured hams from others parts of Italy and abroad.
Visitors will have plenty of opportunities to taste Parma Ham in the many Parma Ham shops located in the centre of Langhirano.

The events

The Parma Ham and Cured Meats Museum, housed in the former Foro Boario (the cattle market) of Langhirano will offer, to round off visits, tastings of Parma Ham at different maturation stages.

There will be music, of course, with the concert by Max Gazzé scheduled for Saturday, September 3 in Piazzale Celso Melli in Langhirano; Francesca Romana Barberini, television presenter and author, by now a familiar figure at the Festival, will host several of the scheduled events.

Parma Ham Bistrò

In Parma, UNESCO Creative City for Gastronomy, the Bistrò del Prosciutto di Parma will be open from August 27 to September 9. Here you will be able to taste Parma Ham while enjoying the sights of the town’s historical centre and the scheduled cultural and entertainment events.

On September 2 and 3, Tramonto DiVino, the travelling taste tour that promotes the food and wine excellences of Emilia-Romagna with tastings and storytelling in the most beautiful squares of the region’s Riviera and art cities, will be making a stop in Parma.

www.festivaldelprosciuttodiparma.com

The Parma Ham Festival is in progress and until 20th September will involve Parma and its province.

This year too, 15 days entirely dedicated to Parma Ham. Many favourites from past years and also many interesting and tasty new elements for the 18th year of the Festival.

The programme of initiatives

Parma and all the municipalities of the province will provide visitors with a variegated programme of initiatives that will range from tastings to cultural events, from music shows to nature tours and lots more!

As ever, the great protagonist is Parma Ham thanks to a series of initiatives that will further valorise its precious characteristics that have always been prized and recognised throughout the world.

The first one remains Open Doors, the principal event of the festival that attracts a large public of enthusiasts each year: the producers will open the doors of the ham factories to guide visitors towards discovering the secrets of the production process and breathing the fragrances of the Parma Ham “cathedrals”.

There will be many chances to taste Parma Ham in the many prosciutterie (ham shops) present in the squares of the municipalities taking part in the initiative and in Amici del Festival restaurants that will offer special menus and theme gastronomic proposals.

The Museo del Prosciutto e dei Salumi of Parma also awaits you in the ancient Foro Boario of Langhirano. After the visit, it will be possible to taste Parma Ham matured for different lengths of time.

This year, ample space is reserved for the Parma Ham producers.

During the first weekend in Langhirano, a vast area, the Cittadella del Prosciutto di Parma, was dedicated to experts and producers for guided tastings, combinations with various types of bread and wine, and taste workshops. Visitors were able to meet the producers present with their own stands in the streets of the town centre.

This year, the Festival is enriched by the I Ham Parma project planned by the Parma Ham Consortium that will involve the bars and restaurants of Parma and its province during the days of the festival that will offer Parma Ham in new versions. All the recipes will be protagonists of a tasty competition available on the site www.ihamparma.com that will directly involve consumers.

Another interesting initiative is Prosciutto in vigna: ten wineries located around the Torrechiara Castle will be open to the public to celebrate the happy marriage between the Vini dei Colli (wines of the Parma hills) and Parma Ham.

As usual, there will also be the Parma Ham Bistro in Parma. Here, every day, it is possible to taste Parma Ham and enjoy the centre’s attractions from a privileged and picturesque position. Many initiatives are planned from 5th to 13th September that will have Parma Ham as the absolute protagonist.

Then the Festival is also lots of music, initiatives in contact with nature, art and culture.

A backdrop to the Festival will be the many artistic attractions of the region such as for example the Fondazione Magnani Rocca, the Romanesque parish church of San Biagio in Talignano, the Rocca S. Vitale fortress of Sala Baganza, the parish church of Collecchio of San Pietro, the San Basilide Abbey of Lesignano, the splendid museum circuit of Neviano, the Pallavicino Castle of Varano de’ Melegari and the Torrechiara Castle, and many more besides.

A new website

This year’s new element is the Festival’s fully renewed website www.festivaldelprosciuttodiparma.com

New graphical layout and a captivating identity that is modern and easy to use. But the Festival is also on social networks.

Follow it on:

• www.facebook.com/consorzio.prosciuttodiparma
• www.youtube.com/ProsciuttodiParmaDOP
• https://twitter.com/prosciuttoparma