During the weekends of 7-8, 14-15, 21-22 and 28-29 September, the ham curing plants of the Prosciutto di Parma PDO region will open their doors to tourists and foodies, giving them the chance to discover the secrets of how Prosciutto di Parma is made. “Finestre Aperte – Open Windows” offers a snapshot of a sector that, including satellite activities, provides employment to 50,000 people and generates €1.7 billion.
The Festival del Prosciutto di Parma PDO, scheduled from 6 to 8 September in Langhirano, will have a spin-off in the heart of Parma with the Parma Bistrò, under the Portici del Grano, during the week from Monday 9 to Sunday 15 September.
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.
