The highlands of Parma: Parmigiano Reggiano, Balsamic vinegar and Prosciutto di Parma tasting
- Parmigiano-Reggiano Cheese dairy with tasting
- Traditional Balsamic Vinegar with tasting
- Local producer of “hidden” typical cured meats with tasting/lunch
Departure at 08:30am in front of the Tourist Office where you will meet your guide. From there, you'll head to an authentic cheese dairy of Parmigiano-Reggiano where you'll have the opportunity to taste some of it. You'll discover everything on how "the King of all cheeses" is made, exactly the same way as the Monks who invented it centuries ago... You'll see its production first hand; the salt pools and the "wheel cathedrals", real walls of cheese up to 20.000 gathered in the same place!
After Parma, you'll reach the Province of Reggio-Emilia to admire a real “Acetaia” with its barrels of traditional Balsamic Vinegar. You'll learn the difference between the "real thing" and the balsamic condiments that you usually find in the supermarkets. A tasting session will be offered at the end of the visit.
To follow, back to Parma Province, to visit a local historical cured meats producer. Here you'll have the opportunity to see an operator hand stuffing and sewing one of their deli meat specialties, then you'll visit the maturation rooms and cellars.
At the end of the visit, you'll enjoy a final tasting-lunch with Prosciutto di Parma and other typical local cured meats.
At 02:30pm after lunch you will return to Parma.
- Local expert authorized guide
- Private transportation with minivan and driver
- Tastings at the cheese dairy and at the Balsamic Vinegar producer
- Tasting/lunch (including a typical filled pasta dish) at the Prosciutto di Parma producer
- Hotel pick-up/drop-off
- Food and drinks not mentioned
- Child (4-10): reduced
- Infant (0-3): free of charge
Piazza Giuseppe Garibaldi, 1, Parma, PR, Italia
In front of the Tourist Office of Parma
- The tour runs with a minimum of 2 partecipants
- Tuesdays and Thursdays
- Departure at 08:30am
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