{"id":231083,"date":"2023-10-02T00:00:00","date_gmt":"2023-10-01T22:00:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/corte-pallavicina-the-cooking-classes-are-go\/"},"modified":"2025-01-21T12:32:09","modified_gmt":"2025-01-21T11:32:09","slug":"corte-pallavicina-the-cooking-classes-are-go","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/corte-pallavicina-the-cooking-classes-are-go\/","title":{"rendered":"Corte Pallavicina, the cooking classes are go"},"content":{"rendered":"

The pleasures of life, you know, are also – and especially – linked to Bacchus and Ceres. For all lovers of the\u00a0cuisine and then, nothing better than a course\u00a0to be “updated” among the stoves, held by a starry chef. It is a gastronomic dream becomes reality at the Antica Corte Pallavicina in Polesine Parmense<\/strong><\/a> – in the province of Parma – and with a maestro d’exception: Massimo Spigaroli. The famous “cook-farmer”, in fact, is ready to teach the tips and tricks of the ancient culinary traditions and the modern local goodness in its fourteenth-century castle, on the flood plain of the river Po.<\/p>\n

The welcoming and cozy “Hosteria del maiale”, the new restaurant inside the court is the ideal location for the cookery courses among which stands out the one called “pasta”, a full immersion in the territory of the Bassa Parmense area, a land loved by the chef. In a lesson you can learn the secrets of the production of handmade anolini, tortelli, ravioli, tagliolini, tagliatelle, stringoni and the famous “pasta rasa”. The latter seems to have a millenary history, dating back to the Roman era, but being a dish of popular cuisine has made its appearance in written traces from the Nineteenth Century. For a journey of taste in the territory, simply enroll in courses that include, of course, also the tasting of the dishes prepared in concert with the chef.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the Bassa Parmense, the Antica Corte Pallavicina opens its doors to gourmet and lovers of gastronomy and its cooking courses<\/p>\n","protected":false},"author":1,"featured_media":318369,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[],"village-conntection":[],"class_list":["post-231083","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=231083"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231083\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/318369"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=231083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=231083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=231083"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=231083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}