Parmigiano Cheese, Balsamic Vinegar, Prosciutto and Culatello

A Parmigiano Reggiano Cheese, Traditional Balsamic Vinegar of Reggio Emilia Culatello di Zibello and Prosciutto di Parma tour combination is a complete experience, a food marathon for your senses, a lifetime experience that will explain you the importance of traditional food on local culture.

Be prepared for a tour that will show you a selection of the best food products from our land. Guided by hand by a local expert, you will enjoy the art of the Parmigiano Reggiano cheese producer, that everyday transform fresh cows milk into this fantastic cheese.

Take a step into maturation and aging rooms is a truly experience! Than the acetaia, traditionally placed under the roof in a country home in the middle of a wineyard, with balsamic vinegar aging in wooden barrels, older than 100 years.

In Parma hillside, you will have the chance to see a family owned Prosciutto di Parma maker, with the carachteristic underground cellars full of prosciutto in maturation and aging.

Infine the Culatello di Zibello producer, with cellars no air conditioned and 5.000 “super hams” hang on to mature/age. At the end a full gourmet lunch will please your senses!

Destination
Parmigiano Reggiano cheese Traditional Balsamic Vinegar of Reggio Emilia, Prosciutto di Parma and Culatello producer

Departure
From Caseificio (dairy): this is a self driving tour so you must have your car, or use a driver service. In this case pick up can be done in Parma train station if you planned to come to Parma by train, in hotel, b&b, Airbnb, if you planned to sleep in Parma or wherever you are

Departure Time
Please arrive by 09:00 AM to see Parmigiano Reggiano production, traditionally done ONLY in the morning. We can organize tailor made tour in other schedule cut on your exigenses

Return Time
Approximately 15:00 PM

Dress Code
Casual. Comfortable athletic clothing, hiking shoes, hat, light jacket

Included
Entry Fees
Private guide service
Tastings
Lunch

Not Included
Transport