In Emilia-Romagna, Tommaso Mardegan from DMC N2S introduces us to Antica Corte Pallavicina’s culatello, one of the most prestigious cold-cuts of the Italian tradition.
The story:
Right in the middle of the fertile Po Valley you find in Fidenza one of the most charming courts of North Italy: the Antica Corte Pallavicina.
The legendary Spigaroli family are not nobles but a family of farmers that have transformed the fertile land into a kingdom of refined products and agriculture. Among a myriad of traditional products, they became famous for the world’s best culatello: a prestigious pork cured from 18 to 37 months.
What is special about Antica Corte Pallovicina?
The mustachioed patriarch, Massimo, is such a master that he collaborates with Prince Charles of Britain’s Welsh farm and was invited to act as a consultant gourmet and pork butcher.
On our first visit a sign reading Museo del Culatello – Culatello Museum – immediately caught our eye. This secret cellar built in 1320 holds corridors of more than 5,000 culatelli aging in the humidity and semi-darkness like a gourmet labyrinth. There is also a VIP area where you can find meats chosen by the most famous international chefs and royal families.
Nowadays, a large part of these cellars is utilized for cookery and masters classes on culatello, seminars on art, wine, and typical local products, and intimate candlelight dinners.
How is it Best Enjoyed?
Culatello is simply delicious with a piece of bread, but it makes an excellent ingredient in many dishes. At Antica Corte Pallavicina’s Michelin-starred restaurant don’t miss the chicken ravioli with a 12-year-old Parmesan fondue and culatello, accompanied by a local Lambrusco red wine. Divine!
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