San Secondo Parmense | Fine Art & Delectable Gastronomic Products of Emilia

San Secondo Parmense, a captivating town located just 21.0 kilometers from the beautiful Parma, concretely in the Bassa Parmense, a flat basin of Emilia bordered by? the Po river to the south, the Via Emilia and the Taro, a river course that originates in the Ligurian Apennines.

A land already known inthe Bronze Age and of considerable importance in the period of the Roman Empire, this municipality subsequently reached its dawn in the Middle Ages during the era of the Red Marquises who were for a long time Lords of this village which was then part of the possessions of the Farnese ?family then governors of the influential Duchy of Parma and Piacenza.

In a very fertile territory, with green fields and dense wooded areas where agriculture and livestock farms have always been the fulcrum of the local economy, an activity closely linked to gastronomy thanks to prestigious products such as the legendary Spalla Cotta which has its cradle in this town as well as being the protagonist of a renowned Fair.

I recommend starting the visit from the Romanesque Parish Church of San Genesio dating back to the 10th century located a couple of kilometers from the town of San Secondo Parmense and which was later transformed into an Oratory with an adjacent colonial house.

Continuation then with the Oratory of the Redemption dedicated to San Luigi because of a statue of the Saint, son of the Duke of Mantua placed in this religious building with elegant baroque and neoclassical forms, designed in the 18th century by the architect Mai.

The structure contains valuable works of art such as splendid stuccoes by Antonio Maria Ferraboschi and Giacomo Facchini who executed the altarpiece and the beautiful dome.

Continuation with the Collegiate Church of the Blessed Virgin of the Annunciation which stands in the central Piazza Garibaldi, an important masterpiece of 1450 subsequently modified that harmoniously combines the Baroque and Neoclassical styles resulting from the works carried out by the architects Soncini and Mai, boasting a majestic 19th century fa?ade with three naves and a tympanum supported by four columns where the statues of Saints Secondo and Genesio were placed with a magnificent bell tower next to it.

Inside you can appreciate the beautiful high altar, various chapels and works by illustrious masters such as Formaraioli, Bernabei, Soens, Bresciani, Gatti and Mainardi. The building is also known for having hosted some scenes of the film "Don Camillo and the Young People of Today" directed by Mario Camerini, produced in 1972.

Continuation with the Municipal Theater erected in the nineteenth century by the architect Pier Luigi Montecchini and decorated by Napoleone Bossi where a splendid neoclassical fa?ade stands out with plaster reliefs representing the composers Verdi and Rossini and continuation along the beautiful line of suggestive arcades that give further charm to this beautiful Emilian village.

From here you can quickly reach Piazza Martiri della Libertà on whose space stands the Hospital of Mercy dating back to 1630, remarkable in its layout a splendid colonnade with loggia and a refined portico in which stands a beautiful adjacent wooden portal, a valuable dome and pillars with sculptures.

Through Via Roma you will reach the Rocca dei Rossi, a fourteenth-century manor house that was the home of the feudal lords of the same name, visible from a distance for its imposing quadrangular tower erected next to a crenellated wall and the residential palace.

Subsequently, to get to know the local gastronomic delight, I suggest visiting a local company to know the emblematic local Spalla Cotta a legendary cured meat, the oldest in the province of Parma already known in Roman times although its official creation dates back to 1170 when it represented a sort of salary paid to the peasants who cultivated the land owned by the landed feudal lords, also mentioned in historical documentation as one of the favorite eating passions of the famous composer Giuseppe Verdi who frequently consumed it with the typical, local fried cake.

The first specimens that are historically remembered were smaller than today's ones with a weight of about 3.0 / 4.0 kilos, created from fatter pigs than today's ones and the seasoning lasted about six months.

In a land like the Bassa Parmense where sausages are traditionally a religion, rich in flavor, with an unmistakable taste, it will be stated that the initial product in contemporary times is obtained from a scapula of slaughtered adult pig which when cut will weigh about 22.0 kilograms, sectioned in a way that the cup remains attached.

Ina subsequent process , the excess meat will be removed to be rolled, before being marinated with garlic, nutmeg, cinnamon, pepper and salt and left to rest for two weeks in a cold environment that is still salty.

At the end of this phase, everything will be placed in a bladder tied from the bottom to the top, acquiring a spherical shape.

A standard size will weigh between 7.0 and 8.0 kilos including bone and cup placed to mature for a period varying between 1 and 2 months, a process in which the sausage canthen be eaten raw or following the cooking practice that will consistin about eight hours at a variable temperature between 70.0 and 80.0 degrees.

The pieces will be subjected to aromatization based on laurel, a dose of water and Fortanina red wine, additional elements that will give rise to the true and iconic Spalla Cotta.This delicacy is well known for its softness, aroma, excellent if eaten hot or cold, in appetizers, appetizers, snacks, buffets, snacks, excellent accompanying the Fried Cake.

?For those who love the culinary art, a traditional secret will be transmitted to eliminate its stubble, that is, immerse it in warm water for at least 12 hours, a suitable action to eliminate the salt in access, then transfer it to cold water and boil it for three hours over low heat so thatit does not burst by checking the optimal cooking using a toothpick by piercing the fleshy tissue.

Time for your lunch to remanin in the local cuisine tradition I suggest an appetizer based on Parma Ham, Coppa, Cooked Shoulder and Fried Cake, first courses to choose between Tagliatelle with Sausages and Mushrooms or Tortelli with Herbs, among the second courses option between Veal Fillet with Pepper or Mixed Boiled Meat.

Visiting San Secondo Parmense is highly interesting, pleasant landscapes, history, art, excellent gastronomy, a jovial atmosphere typical of Emilia, a very pleasant mix that always inspires you to return to see these places in the province of Parma.

Link : https://emiliaromagnaturismo.it/en/towns/san-secondo-parmense

Where to Stay | Recommended Accomodation in the area

La Fossetta B&B

B&B Il Gelsomino