Rome
2.5 - 3 hours
Rome: Pasta & Tiramisu Class with Fine Wine by the Vatican
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
from€35Check dates
History
Felino, a few kilometres southwest of Parma, has cured salame since at least the 18th century, when parish records priced it above other salumi. The IGP recipe is lean pork, salt, whole peppercorns and a splash of wine, aged in the same hill air that cures prosciutto. Its museum sits in Felino castle's cellars, and the diagonal cut is orthodoxy: longer slices, more aroma, thinner skin-to-meat ratio.
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Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Naples
3 hours
Naples Official Pizza Making Class & Tiramisu with wood oven
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
from€29Check dates
Florence
Day trip · 12 hours
From Florence: Siena, San Gimignano, Pisa & Lunch at Winery
Discover the Chianti vineyards and medieval architecture of Siena, San Gimignano, and Pisa on a full-day tour. Depart from Florence and explore...
from€135Check dates
Make it at home
Ingredients
- 300g Salame di Felino IGP in one piece
- Torta fritta or a crusty micca loaf
- A knob of butter, optional and local
- A young Lambrusco
Method
- Peel back only as much casing as you will slice today.
- Cut on a steep diagonal into slices the length of your thumb.
- Lay the ovals over warm torta fritta or buttered bread.
- Pour the Lambrusco cold; its bite resets the palate between slices.
- Rewrap the cut end in its casing and a cloth, never cling film directly.
Tip from the editors. The diagonal cut is not fussiness: shallow angles mean longer slices, more surface and visibly better aroma.
Where to eat salame di felino
Salame di Felino in Parma
Trattoria del Tribunale ★ 4.2
Trattoria del Tribunale hides in a lane behind Parma's courthouse, rolling tortelli, anolini and tagliatelle daily under a ceiling of hanging salumi.
OrderThe Emilian salumi board with Salame di Felino, then tortelli.
TipOpen every day including Sunday evening, which is rare in central Parma. The lane entrance on Vicolo Politi is easy to walk past.
I Pifferi ★ 4.0
I Pifferi occupies an old post house from the era of Duchess Marie Louise at Sala Baganza near Parma, on the edge of the Boschi di Carrega woods.
OrderNonna Lina's herb tortelli with melted butter and Parmigiano; in summer eat them in the shaded garden.
TipCombine it with the wine museum in Sala Baganza's Rocca and a walk in the Boschi di Carrega, the old ducal hunting forest.
Trattoria Sorelle Picchi ★ 4.3
Trattoria Sorelle Picchi grew out of a historic salumeria on Strada Farini in Parma, so lunch starts at the counter: culatello, coppa and spalla cotta.
OrderThe salumi board from the counter, then anolini in brodo.
TipThe front counter is a working salumeria whose boards also sell to take away; tables book in two seatings at lunch, 12:00 and 13:45.
More cities are in research. Want salame di felino covered somewhere specific? Tell us where you want to eat.