Visit an authentic cheese dairy of Parmigiano-Reggiano and 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 firsthand the making of it, the salt pools and the 'wheel cathedrals', real walls of cheese up to 20,000 in the same place!
Later, you’ll reach 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.
After that, you’ll go back to Parma Province, to visit a real Prosciutto di Parma producer, where you’ll have the opportunity to see operators hand salting the hams. Moreover, you’ll visit the maturation rooms and cellars, and then you’ll have lunch, tasting Prosciutto di Parma, other typical local cured meats, homemade cakes, local wine, water, and coffee. After lunch, you’ll go back to Parma.