Prosciutto di Parma pork leg and sea salt, aged at least twelve months
Only Italian pork and sea salt, aged for at least twelve months: Prosciutto di Parma has held Protected Designation of Origin status since 1996.
Read more →The comune was born of a referendum. On the eleventh of October 2015 people voted on merging Polesine Parmense and Zibello, and the yes carried with fifty-one per cent: three months later, on the first of January 2016, the two villages were one. The seat is at Zibello, and this is the comune of the Bassa farthest from Parma, leaning on the Po.
Here they make culatello, which is made in very few places, and there is a museum that tells its story along with the trade of the masalén. Near the river stands the Antica Corte Pallavicina, a fifteenth-century castle turned into a farm in the nineteenth. And at Polesine the bell tower of a nineteenth-century church is a small copy of the Torrazzo of Cremona, which stands on the other bank.
Only Italian pork and sea salt, aged for at least twelve months: Prosciutto di Parma has held Protected Designation of Origin status since 1996.
Read more →Straight-line distances from the town centre. Tap a point to open its page.
The closest destinations covered by our editors, with straight-line distance.
Outside Polesine Zibello, but an easy day trip away.