TheItalianElixir

After the morning devoted to Prosciutto di Parma, we changed perspective with a visit to Torrechiara Castle overlooking the Langhirano hills.

Its decorated rooms, views and the story of Pier Maria Rossi and Bianca Pellegrini added another side of the region to the day. I never want a culinary tour to feel like a list of tastings; the history and landscape around the food are part of understanding Italy too.

In Langhirano, we went behind the scenes at Salumificio Conti to see how Prosciutto di Parma is produced and aged.

It is a product known all over the world, yet its identity is inseparable from this particular part of Emilia-Romagna. Seeing the process and walking through the ageing cellars gives a very different appreciation of something that can otherwise seem so familiar.

Our visit to the Culatello di Zibello ageing rooms at Salumi Minozzi was one of those experiences that explains a regional food better than any description can.

Here in the Bassa Parmense, climate and time are part of the recipe. Walking through the ageing rooms gives real meaning to a product that belongs very specifically to this landscape and its traditions.

Then, naturally, comes the tasting.

After the morning with Parmigiano Reggiano, we changed pace and headed to Cantina il Poggio.

The visit took us through the w**ery’s production before a tasting of five w**es accompanied by local delicacies. These are the experiences I enjoy building into a tour: not simply tasting a regional product, but spending time with the people who make it and understanding the place it comes from.

One of the pleasures of travelling through Parma is seeing familiar Italian foods in the place where they are actually made.

At Caseificio il Trionfo, the family followed the production of Parmigiano Reggiano and then stepped into ageing rooms holding more than 5,000 wheels. Tasting different maturations afterwards made the whole process suddenly very real.

It is one thing to enjoy Parmigiano Reggiano at the table; it is another to meet the people, see the work and understand the patience behind it.

Our first evening in Parma ended exactly where I like a culinary journey to begin: around the table.

I prepared a private welcome dinner for the family, with w**es selected for the meal. It gave us time to relax after travelling, get to know one another and talk about what was ahead.

The food matters, of course — but so does the feeling of sharing it together.

Our journey began in Parma, after meeting the family at Milan Malpensa and travelling together into Emilia-Romagna.

The first afternoon was intentionally easy: a little time to discover the city, settle in and get a first sense of the region before the culinary experiences began. Parma has a wonderful understated elegance — and when food is the reason for travelling, there are few better places to start.

Nine days, three regions and one wonderful family journey through Italy.

From Parma and Modena to Tuscany and Umbria, we followed a route built around the people and places behind Italian food: artisan producers, w**eries, historic towns, cooking together and plenty of time around the table.

I had the pleasure of escorting the Sheryl family throughout the trip and sharing with them the Italy I know best — not only what we eat, but where it comes from, who makes it and why each region feels so different.

This series is a look back at some of the moments that made our “Cruising on Land” adventure so special.

Plan your ideal culinary journey with Chef Anthony: https://www.theitalianelixir.com/culinary-tours

Some evenings remind me exactly why I love what I do.

In Venice, I recently had the privilege of creating a very special kosher private dining experience for a wonderful couple, served on a beautiful terrace just behind Piazza San Marco, overlooking the city.

Zak wanted to surprise his wife with something truly memorable. At the end of the evening, she told us it was the first time he had really managed to surprise her — which made the entire experience even more special.

Creating this dinner required careful planning and close collaboration with the Chabad.org community in Venice, with a mashgiach overseeing the ingredients, preparation and kosher standards throughout the service.

From carefully sourced Chalak Beit Yosef kosher meat and exceptional ingredients to fresh truffle and beautifully presented Italian dishes, every detail was prepared with care.

These intimate experiences are not always easy to organise, especially in a city like Venice, but when everything comes together, the result is unforgettable.

A heartfelt thank you to everyone who helped make this evening possible, and to our guests for trusting me with such an important celebration.

🇺🇸 Happy 4th of July! 🇮🇹

We have just wrapped up another unforgettable culinary journey through Italy, ending with a wonderful evening together in Rome.

To all my American friends, guests, and everyone I’ve had the pleasure of welcoming to Italy over the years—thank you for your trust, your friendship, and for allowing me to share my passion for Italian food, w**e, and hospitality with you.

Wishing you and your families a joyful, safe, and memorable Independence Day.

From Rome, with love,
Chef Anthony