Text by Alexandre Mazas

Cheese and ham may be the region's two most famous specialities, but Parma's reputation as Italy's gastronomic centre has not been built solely on parmigiano reggiano and prosciutto di Parma. In what is now known as Europe's Food Valley, the right blend of air, land and know-how has created a special alchemy that has produced culatello, spada cruda, culatta emilia, salame felino, aceto balsamico, pastasciutta and the tastiest pomodori on the peninsula. Prepared in a thousand and one ways, these incomparable dishes give rise to a gastronomy that is famous the world over, but never better than in its region of origin.

And just as well: that's what players visiting the Golf del Ducato, ten kilometres south of the ducal town, will find on their plates when they finish their round! But before enjoying his reward at the club's restaurant, housed in a former hunting lodge belonging to Empress Marie-Louise of Austria (the Bois de Carrega regional nature park is right next door), he will have to earn his reward. There's nothing too complicated about that, however, as the 18 holes of the La Rocca course are not characterised by extreme length, diabolical technicality or excessive gradients: on the contrary, the layout designed by Italian architect Marco Croze in 1985 is a pleasant stroll over wooded, gently undulating terrain dotted with elegant water hazards. An ideal way to whet your appetite, clubs in hand, before savouring the true taste of Italy!

Golf Del Ducato
8 Via Campi
43038 Sala Baganza
larocca@parmagolf.it
+39 0521 834037
www.parmagolf.it