LIBIAMO NE’ LIETI CALICI: FOOD AND WINE ITINERARY TO DISCOVER THE TYPICAL VERDIAN’S FLAVOURS

Giuseppe Verdi is not only one of the legendary artists that Parma has given to the world, but also one of the most passionate historical figures who, more than 200 years after his birth, still manages to convey his attachment and love for his homeland. The beautiful landscapes of the Parma area, the delicious flavours of typical local cuisine, and fine wine: all characteristics that immediately represent some of his greatest passions and a wonderful, fragrant part of his childhood.

Through the music, operas, writings and letters of his time, Verdi succeeded in making his homeland known to the whole world, especially by concentrating in his famous 27 operas all the nuances of feelings and sensations that never abandon those who were born and raised amid fog, heat, art, aromas, traditional cuisine and vast expanses of fields dotted with small villages. It is therefore not surprising that the works of the Parma-born composer often featured scenes (in inns and private banquets) linked in particular to food and wine, which traditionally accompanied opera performances in the boxes of the 19th century. La Traviata begins around a laid table, with just enough time to exchange a few words before the famous Libiamo ne’ lieti calici (“Let us drink from the joyful cups”) begins. In Falstaff, the Osteria della Giarrettiera is a key location where the action begins, while Othello starts in a tavern: after a few bars, there is a toast to celebrate the return of the protagonist.

To discover Giuseppe Verdi’s love for the local food and wine and immerse yourself in ancient traditions, an excursion has been designed for all types of visitors. Over the course of a day, it takes in a number of stops scattered throughout the provinces of Parma, commemorating and exploring the culinary and wine-making riches that Verdi’s librettos sing about. The route starts from Villa Verdi, in the hamlet of Sant’Agata, and then continues to the composer’s birthplace in Roncole Verdi. After admiring the backdrop of Verdi’s past life, where his culinary passion began, it is time to start discovering the specific flavours of his dishes by visiting the nearby Parmigiano Reggiano Museum in Soragna and the Wine Museum in Sala Baganza. The itinerary ends with a visit to the Parma Ham Museum, concluding a journey that explores the deep roots of Giuseppe Verdi’s life and food and wine traditions.

Main themes: food and wine, historical
Mode: by car / by motorbike
Duration: 6 h
Indications:
– Type of excursion: one way
– Difficulty: easy
– Lenght: 66,9 km


Route stages
Start: Villa Verdi (Via Giuseppe Verdi 22, Sant’Agata).
It was the country house purchased by Giuseppe Verdi together with his second wife, Giuseppina Strepponi. The house was his main residence from 1851 onwards: it was here that he preferred to receive his closest friends rather than frequenting the salons of Parma and Milan, and it was here that he began to take an active interest in the agricultural production of his land and livestock breeding, purchasing the land surrounding the villa and immediately transforming it into a large vineyard, testimony to his great love of wine. It was also here that he indulged his passion for good food, with many letters written by Verdi himself and his wife Giuseppina Strepponi containing suggestions, recipes and anecdotes about cooking. One of these describes the composer’s favourite dish, which his wife Giuseppina prepared with great care: Giuseppe Verdi’s Risotto.

Stage 1: Giuseppe Verdi’s Birthplace (Strada Processione 1, Roncole Verdi).
Giuseppe Verdi’s Birthplace now also houses what was once his father’s small tavern, where wine, spirits, coffee, sugar and other foodstuffs were sold: this is probably where the great Verdi’s love and attention for the land and its products originated.

Stage 2: Parmigiano Reggiano Museum (Via Volta 5, Soragna).
A visit to the museum dedicated to the king of cheeses, Parmigiano Reggiano, offers visitors the opportunity to discover one of the main and most delicious ingredients of Giuseppe Verdi’s Risotto, exploring its history, culture, traditions and production and processing technology.

Stage 3: Wine Museum (Piazza Antonio Gramsci, Sala Baganza).
The Wine Museum offers visitors an exhibition and sensory experience entirely dedicated to Parma wine, its history and culture. Here you can discover all the secrets, including history, archaeology, processing and production, of what, today as in Giuseppe Verdi’s time, is an indispensable product at Italian banquets for friendly and traditional toasts.

Arrive: Prosciutto di Parma Museum (Via Fabio Bocchialini 7, Langhirano).
In honour of one of the most refined and famous local products in the world, as well as another key ingredient in Giuseppe Verdi’s favourite risotto, a visit to the Prosciutto di Parma Museum provides tourists with extensive and comprehensive technical and historical knowledge about this cured meat. Organised into eight sections, the museum tour begins with the local area, describing agriculture in Parma, before moving on to the section dedicated to pig breeds, their distribution across the various continents and the varieties used for the production of Parma’s ham.


Useful tips: The stops along the itinerary can be reached by car via the SS588 Dei Due Ponti state road and the SP11 provincial road. We therefore recommend that you fill up your car with fuel, wear comfortable shoes for sightseeing, bring a bottle of water and dress in layers.
At the end of the tour, we invite tourists to visit the Corale Verdi’s Bistrot (Vicolo Asdente 9, Parma), which offers a variety of dishes on its menu, including Giuseppe Verdi’s real Risotto, which you will learn all about during the tour. For more information and reservations, please contact the following number 3208648480 (Website: https://bistrotcoraleverdi.eatbu.com/?lang=en).