The Antica Corte Pallavicina has been a travelling companion of Slow Food right from the outset.

A farm, restaurant and relais all rolled into one, it also produces the cured meats, culatello di Zibello and spalla cruda, both Slow Food Presidia. The Spigaroli brothers, Massimo and Luciano, are the heart and soul of the place and have long been supporters of the activities of the Slow Food Foundation, promoting fundraising during an event called Notte dei Culatelli, the Night of the Culatelli, which they organize every year in Polesine Parmense. On this occasion the Spigaroli family present the Antica Corte Pallavicina award not only to producers, cooks and quality food producers, but also to food and wine writers and journalists.

Find out more at >> www.acpallavicina.com

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