Massimo Spigaroli is the guardian of an antique tradition, tightly bound to the land and its culinary history, rich with flavours and techniques passed down from one generation to another: the preparation of culatello, a prestigious salume made in the area surrounding Parma.
His family began producing pork cold cuts for Giuseppe Verdi around the mid-1800s. Still today, his products are requested from discerning clients around the world. Even Prince Charles sends his pigs all the way to the Antica Corte Pallavicina - the production headquarters of the Spigaroli family's company - so they are manufactured and treated according to this ancient Italian tradition.
Massimo opened the doors to this typical Italian rural estate, which also features a Michelin-starred restaurant. He shared childhoood memories andrecipes (like rice with peas and tosone, a traditional Italian cheese), and even revealed the secrets (winter fog as an "ingredient"!) to his art.