òòThe complex of the Antica Corte Pallavicina of Polesine stands out in a glimpse of Bassa dominated by the sound of the Great River, where the fog is an essential ingredient of the taste. The museum itinerary presents the protagonists of the Culatello story. The first is the territory: the environment, the poplar groves, the Po are the protagonists of a narrative that leads up to the room focused on the figure of the pig, domesticated by man in ancient times and inseparable companion of St. Anthony the abbot.
The next room is dedicated to the history of the Spigaroli family, in principle sharecroppers of Giuseppe Verdi, who were able to move along the banks of the Po and then reinvent themselves as restaurateurs. A large underground space introduces us to the secret world of Culatello: the characteristics of pork, salt (with the necessary references to the precious one of Salsomaggiore) pepper (from its eastern origins to the economic implications) and the main cold cuts of the Lower Parma area. We then move on to the history of Culatello, iconography and quotations from famous people, from Giuseppe Verdi to Gabriele D’Annunzio to Giovannino Guareschi and many others, with a precise account of the stages that lead from the thigh of the pig to a product also characterized by a precise ritual of tasting. The route also allows you to observe the fascinating gallery of culatelli, which age in the damp and in the half-light, a museum of itself, before going up to the Hosteria room, where the tasting closes the path dedicated to this masterpiece of taste.
43010 Polesine Parmense
