May 6, Alta Langa
In the morning we visited the sheep cheese farm of Silvio Pistone, who keeps tradition alive by raising the near-extinct Langan sheep for his cheeses. We got to visit the sheep (in an upstairs barn!), and then had cheese and wine in a delightfully decorated small cabin.
We then went to Cascina Barroero, a family-run hazelnut farm. (Hazelnuts are a big business in this part of Italy, and Ferrero, the creator of Nutella, is a major employer.) After touring the production facility where they clean, sort and roast hazelnuts, we got to try a variety of treats. Our favorite was "Brutti Ma Buoni" (Ugly But Good), a traditional Italian cookie. We bought a couple of bags to take home (but recipes for making them are online.)
May 7, Polesine Parmense
We checked out of Corte Gondina and traveled to the Parma region, where our one stop of the day was Antica Corte Pallavicina in Polesine Parmense, makers of the famous Culatello di Zibello. This was the same place we visited the previous fall. After the walkthrough of the curing rooms and a video about the process, we had lunch in their restaurant, with Culatello, Parma ham and other cured meats.
Then it was on to our next lodgings, Antico Borgo di Tabiano Castello (Castle Tabiano).