Prosciutto - PARMA

Una tappa obbligatoria per un goloso ristoro tra prosciutti e prodotti locali di grande qualità. Vale la pena.

Earlier today. my wife and I toured the production facilities of Prosciutto Bar Rosa dell’Angelo. Our guide, Monica, was excellent. She passionately described the end to end process of making the products that are made here and included some insightful commentary on the history of the industry. We were a little disappointed to learn, though, that the tour did not include a visit to the actual farm where the pigs are raised that many of the other visitors raved about on Trip Advisor. Apparently, this is only offered in the summer. After the tour, we enjoyed one of the sampling platters offered in the bar. We had hoped to have lunch there, but, aside from two pasta dishes and one entree, there were really no lunch options available. The sampling platter which included two meats, a local cheese and some fruit was excellent. At $25 euros for two people, the price was high, but, not unreasonable considering the quality of the products. My main issue was the price of $15 euros per person for the tour given that it did not include a visit to the farm and that all of the tastings were priced separately. Overall, the total cost of $62 euros for a roughly one hour tour and a small tasting was not reasonable in my opinion.

My husband and I recently toured the production facilities of Prosciutto Bar Rosa dell'Angelo. Our guide, Monica, was very good and we enjoyed the short tour of the facilities. We also sampled their products at the Prosciutto Bar. But, we left feeling that the overall value provided was not great. Yes, the prices are clearly advertised in advance on their website. But, the actual experience relative to those prices was poor. I would not recommend going out of your way for this tour restaurant.

Posto eccezionale, cibo ancora migliore, prosciutto, culatello e altri affettati lavorati e tagliati in maniera impeccabile, personale disponibile e...

We did the guided tour of where they make the prosciutto with Monica who was very engaging and informative.We then had the tasting plate in the restaurant including the very special black pig prosciutto which was well worth it.