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Spigaroli: Culatello Master. Video

Fine Dining Lovers met Massimo Spigaroli. His family has been producing culatello for over 150 years. Watch the exclusive video interview!

By FDL on

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.

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