Time has preserved a history of tradition, nobility and delicacy

Nobile di Parma's flavour is delicate and soft. It goes well with all aged cheeses, reaching a harmonious combination with its beloved Parmesan Cheese. It matches wonderfully with boiled meats, coming to the most intense notes with the fattest and most savory cuts. It tastes delicious as a filling for Tortelli, together with butter and Parmesan Cheese. The flavour can also be "sudden" with carpaccio and raw fish tartare.


Marie Louise of Austria’s Noble Pear

NOBILE DI PARMA is a delicate MUSTARD made with an ancient pear which has been cultivated since the 18th century in the area of ​​the Duchy of Parma and Piacenza: the Noble Pear. This fruit is so called because it is considered very valuable: it was a special dish which was served on noblemen’s tables in the past. in the 19th century, during the reign of the Duchess Marie Louise of Habsburg-Lorraine, the Noble Pear became very famous. Maria Luigia (the way she was called in Parma) worshipped this fruit. The Duchess was born in Vienna and she was used to the combination of sweet and savory foods, which was typical of the Austro-Hungarian cuisine. This was the reason why she wanted to introduce it as a filling for tortelli. Its flavor encloses the whole tradition of the local cuisine: a sweet and sour balance that recalls the ancient tastes coming from the Austrian contamination to the Parmesan culinary tradition. Nobile di Parma is ideal to be tasted with your eyes closed, while listening to “Zaira” by the composer Vincenzo Bellini. With this Opera the Duchess Maria Luigia inaugurated the Royal Theater of Parma in 1829, today known as “Teatro Regio”.

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Biodiversity Tradition Mountain

Nobile di Parma was born thanks to a project by Salti Del Diavolo Farm in Casaselvatica, which is located in the small municipality of Berceto, in the Province of Parma.The company has included the cultivation of the Noble Pear in an area where there are still old pear trees: here the elderly can remember how much this fruit was enjoyed on their tables and appreciated during the winters.Salti Del Diavolo Farm takes care of biodiversity: in addition to the Noble Pear, in its orchard are grown apples of ancient varieties, such as the Musona Apple, the Pink Apple, the Rust Apple and a native variety of Plum.The work in the orchard follows the organic principles: this aspect has an important influence on the yield of crops, together with the difficult conditions of the territory, which does not allow the mechanization of work and prevents entry into the field in many periods of the year.That’s why tasting Nobile di Parma signifies coming into contact with a small and rare fragment of history and culture.

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