I would like to learn more about the route "Strade dei Vini e Dei Sapori di Parma." I am a cultural anthropologist specializing in food. I will visit Parma and the region in the end of October. F.J., Amsterdam. The 'Strada dei Vini e dei Sapori di Parma' is split into three by the via Emilia and the A15.
This creates the specific 'Strada del Prosciutto e dei Vini dei Colli', 'Strada del Culatello di Zibello' and 'Strada del Fungo Porcino di Borgotaro'.
In other words, if you want to do the whole of the wine and flavours road in the province of Parma, you can break it up into three days by wine, salami and mushrooms.
Without going into detail, this is what you should be seeking out route by route.
La Strada del Culatello di Zibello
Follows the course of the River Po in lower Parma province. The main product is the culatello di Zibello but also fortana del Taro, spalla cotta di San Secondo, spalla cruda and spongata di Busseto.
La Strada del Prosciutto e dei Vini dei Colli
The routes winds its way up and down the rolling hills of the valleys of Parma and Baganza territory. Not just Vini Colli di Parma wines but also such eponymous products as parma ham, parmigiano reggiano cheese, black truffle of Fragno and Salame di Felino.
La Strada del Fungo Porcino di Borgotaro
Head to the communities of the upper reaches of the Taro Valley. This is fruits of the forest territory starting with the famous Borgotaro porcino mushrooms and ideal with parmigiano reggiano cheese. Herb pies, bread and potatoes also feature in the local cuisine.