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Historical fashion castle - Relais
The old
fortified castle built by the Pallavicino family in 1320, is a place
where love for good food and local products has always been a
distinctive mark.
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Here you can still learn how to make
good fresh pasta and excellent “salumi” and you can get close to animals of
ancient breed. You can walk along the river Po banks, either on foot or by
bicycle, and get as far as Busseto and Zibello.
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THE ROOMS
All the Rooms are on the
first floor with elevator. They are simple and elegant, equipped with all
facilities and cared in all details, with large bath-tubs and an antique
furniture reduced of modern inserts, with soaps which can be prepared by the
monks of the abbey Torrechiara or those more traditional with the Parma violet
appreciated by Marie-Louise, or those produced with iodised salts of
Salsomaggiore. All equipped with working chimneys, they include refined
bathrooms with washbasins made by local artists, with pommels of shower made in
poplar wood, a small bar and a larder always filled with products of our
company: good Parmigiano-Reggiano, bread, our salamis and wine. |
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IL
PIANO NOBILE
Parte delle sale del
Piano Nobile rimarrà a completa disposizione dei nostri ospiti, magari
per rilassarsi bevendo una tisana dei frati cappuccini della badia di
Torrechiara oppure leggendo un buon libro!
Mentre nella torre dei segni zodiacali si potrà consultare la nostra
raccolta di libri tutta dedicata al maiale e a tutto ciò che riguarda
questo territorio.
LE CANTINE DEL
PALAZZO
Le Cantine della Corte, costruite nel 1320 dai marchesi Pallavicino,
venivano da loro utilizzate per stagionarvi salumi, formaggi, per
affinarvi i loro vini e immagazzinare i prodotti del loro contado. Un
luogo ricco di storia, ove stagionavano i Culatelli che inviavano ai
duchi di Milano (gli Sforza) utilizzandoli per i banchetti al castello
Sforzesco, oppure come dono prezioso per ingraziarsi la più alta nobiltà
d’ Europa o temibili condottieri.
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OUR FAMILY-OWNED COMPANY
The first stage of the
production of our cured pork meats begins with the ground. Our flourishing even
if modest agricultural company, directed by Massimo and some reliable
collaborators, is the first element of “Culatello di Zibello D.O.P.”.
This
court almost recovered its original function. Actually, all the animals
are back, from the hen to the goose, from the cow to the pig and they
are fed and raised carefully in a natural way. The animals are butchered
according to ancient local rules and, of course only in the case of
salamis, are dried in the cellars of the ancient court. The quality
control of all “elements” that starts from the ground to finish with the
drying cellars, together with the help of a wet climate very typical of
the Po river, enables us to obtain these excellent results.
PRIX:
140 -180 EURO
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