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The tranquility of the farmhouse

Where tranquility meets hospitality: your corner of paradise is called Agriturismo Ciato.

Nature on the farm.

Leave the chaos behind: at Agriturismo Ciato, only the rhythm of nature awaits you.

I stay in Val Parma

The authentic flavor of the land, just a stone's throw away. We look forward to seeing you at Agriturismo Ciato.

In the green heart of Emilia, Agriturismo Ciato welcomes you like family.

Knowledge and flavors on the farm

My valley, Val Parma, preserves a knowledge built on slow gestures, expert hands, and respect for the land. Stay at the Ciato farm. Among the ripples of stone that tell our story.

Ciato, a farmhouse in Val Parma

A corner of paradise, the gateway to the valley. Enjoy a unique experience at Agriturismo Ciato.

Farmhouse stay

The taste of home, the scent of the Parma Valley. We look forward to seeing you at Agriturismo Ciato.

Parma, agriturismo Ciato.

Ciato, a farmhouse in Parma

Parma Valley, authentic flavors, sincere hospitality. Agriturismo Ciato.

Stay at the Ciato farmhouse

Let nature embrace you: discover the true hospitality of Agriturismo Ciato, where tradition meets the breath-taking countryside. Welcome to the agriturismo, your retreat in the Parma Valley.

33 A holiday among the simple things.

Turn off the noise of the city and escape to a valley of flavors, the Parma Valley. Come and seek silence, fresh air, hills, mountains, nature, and simple things.

Parma, the tomato farm.

Agriturismo Ciato: your regenerating break in the heart of the Parma Valley.

The scent of the earth, the flavor of authentic food, the silence, the experience of picking a tomato.

You can't bring this to a Milan fair or a museum stand; it's only here.

Agriturismo Ciato Parma

Discover the beauty of the Parma Valley, savor the flavors of Agriturismo Ciato

La gentilezza dell'agriturismo.

Qui all’agriturismo Ciato le pietre hanno ancora le rughe, l’accesso non è asfaltato e la gente non ti sorride perché sei un cliente, ma solo se ha voglia di farlo. C'è un'onestà brutale anche nel accomodare l’ospite.

La campagna insegna.

Qui al Ciato il tempo non si è fermato: è scappato via lasciando dietro di sé una bellezza distratta, quella che si nota solo se smetti di cercare il posto perfetto per il selfie e inizi a guardare dove gli altri passano oltre. È un agriturismo che non deve convincerti di niente. Ed è esattamente per questo che resta l'unica cosa vera in un mondo di filtri.

valparma

Everyone seeks the perfection of restored fortresses, but I prefer the Parma Valley, which doesn't ask for permission. Its narrow streets, its bell towers defying the fog, and its silence that isn't "touristy," but simply empty.

Stay at the Ciato farmhouse.

Soggiornare all'agriturismo Ciato di Parma vuol dire essere al centro della valle dell'omonimo torrente, guardati a vista dal Castello di Torrecchiara, si da essere accarezzati dal vento Marino. Quel vento che proviene dal mare della Liguria, sale verso il Malpasso e dopo avere asciugato i prosciutti di Langhirano, si spegne lentamente raggiungendo la pianura padana.

23 Travel and stay

Travel is never an end in itself.

Those who travel to return, and those who travel to find their farmhouse for the first time.

before and after

Before and after the storm, Agriturismo Ciato remains an oasis of peace.

Explore the valleys.

Experience the best of the Parma foothills: alone or with an expert guide, hiking tours and experiences throughout the valley.

Book your stay here and let us know your needs.

Get inspired and set off to discover the Parma, Baganza, and Enza valleys. Your next adventure awaits.

Staying in nature

Panocchia, silent and generous clods of earth, dispensers of noble and sublime products, the heart of the land, witnesses to the knowledge and courage of its inhabitants.

Staying here at the Ciato farmhouse means staying in harmony with nature.

A conscious choice to live in contact with the Parma agricultural environment.

Agriturismo Ciato, a story.

This is where the story of the "tomachi" begins with Rognoni and Pagani, the Fereolis and their cured meats, and mine too, with a father, a sharecropper, the first to import a Holstein bull from Holland, and who, together with Pagani, introduced durum wheat cultivation to the Parma foothills.

History, traditions, and flavors of products from an authentic land, where quality and lifestyle are key.

Agriturismo. Panocchia, a whole story.

Agriturismo Ciato, Panocchia, piccolo ameno paese della pedemontana, dove natura, storia e tradizioni si incontrano.

Qui nasce la storia del pomodoro del nord Italia, ideale per creare iconiche salse, contorni, piatti unici e condimenti.

Getting lost on vacation. Ciato farm

Stay at Ciato – a farmhouse in Parma – before you, the Torrechiara Castle gazes down on the hill, and further up, the Tuscan-Emilian Apennines.

Behind you, the city of Parma, the Teatro Regio, Verdi, and Toscanini. Don't plan everything down to the smallest detail. Sometimes unexpected paths lead to the most beautiful places.

Ciato Flavor always has a knowledge.

Flavor always has a sense of purpose. The Panocini know this well, those who remember the three smoking chimneys of the Ugolotti, Pagani, and Pulli tomato factories, the two chimneys of the Camorali and Cattellani dairies, as well as the two wheels of the mill above and below, as we at the Ciato farmhouse in Panocchia di Parma know well.

Ciato Agriturismo a Panocchia

La Fodriga [Federica] from Panocia is the title of the oldest dialectal almanac of Parma, widespread in our countryside for almost two centuries; the first known copy is from 1725, the last one was published in 1906. A small-format booklet (12x16 cm), produced over the course of its long history by various illustrious printers, starting from Giuseppe Dall'Aglio and Filippo Carmignani up to the Donati family, the almanac is written in peasant dialect (leingua paisana), because La Fodriga is from the countryside and the aim of the work, which is urban, is to satirize the peasants, while maintaining a little fear for their proverbial malice.