The Bluegaribaldi is located in a late 19th century farmhouse, in the countryside of the lower Parma area. The farmhouse was inside an agricultural farm, so in addition to the owner’s and the workers’ house it was composed of a stable for the cows that produced milk for Parmigiano Reggiano, a small sty for the pigs that were kept for production salami, coppa, shoulder, bacon and his majesty the Culatello.
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