Hotel Arte

3 out of 5 stars3 Stars

3 Mansfield St, Parma, Emilia-Romagna, 43100, Italy
Hotel Arte Parma
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82%

Satisfaction Very Good
Excellent
8%
1
Very Good
41%
5
Average
33%
4
Poor
8%
1
Terrible
8%
1

Value Score Poor Value

Rated 12% lower than similarly priced 3 star hotels

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Good For Couples
  • Families60
  • Couples62
  • Solo57
  • Business29

More about Parma

Photos

Bell Tower of San Ludovico, Parma, June 2010Bell Tower of San Ludovico, Parma, June 2010

Santa Maria della Steccata, High Altar, ParmaSanta Maria della Steccata, High Altar, Parma

Cloisters, San Giovanni Evangelista, Parma, 6/2010Cloisters, San Giovanni Evangelista, Parma, 6/2010

Garibaldi Monument, Pamra, June 2010Garibaldi Monument, Pamra, June 2010

Forum Posts

parma tours

by rio123456

I would like to tour both a cheese factory and a prosciutto factory in Parma. Do you have any suggestions? Also I'm looking for a restuarant called Polipo. Can't seem to find it?
Mario

Re: parma tours

by cgf

the restaurant here
http://maps.google.com/maps?rls=com.microsoft:en-us&oe=UTF-8&um=1&ie=UTF-8&q=polipo+parma&fb=1&split=1&view=text&latlng=11523640900170685342

For cheese and posciutto factories I do not think it could be possible, when I've been there public was not allowed for igenic reasons.
[I've been for job and I had also to wear a sort of plastic boot so my shoes could not make any contamination]

probably someone could make a dimostration but ít's not a real factory.

Re: parma tours

by leics

There are some tours available:

http://www.parmaitaly.com/parmagolosa/inglese.html

Pizzeria Ristorante Polipo Marino is at

Via La Spezia 61

and the phone number is

+39 0521 253545

No website.

Re: parma tours

by rio123456

Thanks for the information. Do you happen to know if reservations are required or can we just show up for the tours?
Mario

Re: parma tours

by leics

From the information on the website I suggest that booking in advance is a good idea.

Re: parma tours

by cgf

I had a look at whole http://www.parmaitaly.com site
I saw it is produced by PARMAITALY-SHOP
the site http://www.parmashop.it/ seems to have prices a little bit expensive for being prices in Parma, I would not trust them and that's just my opinion.

Re: parma tours

by Manara

I don't know about ham, but with the cheese it is possible to visit factories and see the whole process, at no charge. You will need to book the visit well in advance. Alla the information can be found in thihttp://www.parmigiano-reggiano.it/info_caseifici/21062/Guided_visit.aspxs page:

Re: parma tours

by Manara

Sorry, theres's a typo in my previous posting. The correct URL is this

http://www.parmigiano-reggiano.it/info_caseifici/21062/Guided_visit.aspx

Re: parma tours

by cgf

this link
http://www.parmigiano-reggiano.it/info_caseifici/21062/Guided_visit.aspx
sounds much better, it's not only official from "consorzio", it's also free!

Travel Tips for Parma

Arriving there

by Manara

If you arrive by train, just outside the station you will find a large leafy square, with a pond and a monument in the middle.
The man celebrated by this monument is Vittorio Bottego, one of those explorers who in the XIX century wanted to eliminate all the blank areas from the maps of Africa and went exploring those regions that were still unknown to the white man.
There are two other human figures in this monument, representing two rivers Bottego explored: the Omo and the Juba.
Bottego was also a naturalist and there is a small museum in town where one can see things he brought back from his explorations.

Cover charges and tipping

by Bunsch

When you are seated at an Italian restaurant, you should anticipate paying "coperto" or a cover charge, assessed on a per person basis. This ranges from something minimal to several euros, presumably depending upon the restaurant although I never analyzed this during our trip. Since the cover charge is intended to compensate the restaurant for the cost of doing business, including the employment of the wait staff, I was told not to apply the American standard of tipping 15% or more of the bill. Rather, the tradition seemed to be to put one's excess change on top of the credit card slip or cash to cover the meal. That sometimes resulted in several euros' "tip" but it would still be a fraction of what I'd pay at home, even if one included the coperto.

Innovative and trendy

by Manara about Parizzi

This restaurant has been famous in Parma since 1946. In the most recent years its style and reputation have been revamped after a younger member of the dynasty has become chef. The cuisine has become more sophisticated and experimental. Apparently the change has been appreciated by restaurant critics, so now Parizzi has gained its own place in the Michelin guide as well as in the best Italian guides.
The furniture and decoration of the restaurant have been changed a couple of years ago, so the place is now more in line with the stylish presentation of the dishes. The wine list is very rich and interesting.
The servings are not very generous, but this means that at the end of the meal one may still have appetite enough for one of the delicious desserts. As a primo piatto Tortellini di fagiano (green pasta with a filling of pheasant), as a main course Stracotto (slowly cooked beef), and as a dessert, the most delicious Tortino al Cioccolato, a soft chocolate cake with a filling of hot chocolate and grappa, counterbalanced by some citrus sorbet served by the side.

Parma ham (prosciutto)

by matcrazy1

.
In my opinion there are two kinds of famous ham: Polish and Italian just from Parma. Polish ham tastes better but Parma ham looks better, I can imagine a 7kg (16 lbs) ham hanging in my kitchen hehe.

The hams of Parma are seasoned on Parma Apennine. The real Parma cured ham goes through at least 14/18 months of maturing; the slice, being neither thinnor thick is pink in the non-fat and white part in the fat part. Take note: you must never throw away thefat part of Parma cured ham in fact you are only able to find its real flavour when you taste every part of it.

It's expensive: boneless whole (15,5 lb. - 7 Kg approx.), vacuum packaged delivered via courier (bought in the net) costs 161 Euro or 173 US$.

BTW despite the ban on import of European meat (since 2001), U.S.A. allow the export of Prosciutto di Parma haha, I wander why?
.

Do not miss the world reknown...

by mauro_pd

Do not miss the world reknown Prosciutto di Parma; you can find it in almost every restaurant in Parma !!!
If you feel keen about 'Prosciutto then check the dedicated travelogue: you'll find details and a little bit of history about it ... but for sure you cannot taste it from the web ;-))

Comments

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 Hotel Arte

We've found that other people looking for this hotel also know it by these names:

My One Parma

Address: 3 Mansfield St, Parma, Emilia-Romagna, 43100, Italy