9.15am: Departure from Parma towards the Highlands.
9.30am: Meeting on site with a local host and visit to an authentic cheese dairy of Parmigiano-Reggiano. We have selected a historical producer that started the activity back in 1846, one of the few of the Consortium that has the full production cycle: grass - cows - milk - cheese.
Discover how 'the King of all cheeses' is made in the same way since centuries ago like the Monks who invented it. You'll get to see first hand the making of it, the salt pools and the 'wheel cathedrals', real walls of cheese up to 20,000 in the same place!
10.30am: Transfer to the Province of Reggio-Emilia to admire a real 'Acetaia' with its ancient barrels of Traditional Balsamic Vinegar. You'll learn the difference between the 'black gold' and the balsamic condiments that you usually find in the supermarkets. There will be a tasting session at the end of the visit where you can try balsamic vinegar with 3 different seasonings.
12.30pm: Trip back to Parma Province, visit to a real Prosciutto di Parma producer:
• Opportunity to see operators hand salting the hams;
• Visit to the maturation rooms and cellars;
• Final tasting lunch” including: Prosciutto di Parma, other typical local cured meats, homemade cakes, local wine, water and coffee.
2.15pm – 2.45pm: The experience will come to an end with the return to Parma after lunch.