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 return back to Parma.
Itinereray is as follows:
08:45 am: Departure from Parma towards the so-called Highlands.
09:00 am: Meet the first local host directly on site and visit an authentic family-run producer of Parmigiano-Reggiano PDO: you'll be a privileged witness of an out-an-out natural birth…a magical practice that has been repeated by the skillful hands of the cheese master makers every single day in the same way for at least 1.000 years now! Final tasting of 2-3 different ageings.
10:30 am: Back on board and head on to the panoramic hills of Parma.
11:15 am: Start your discovery tour of a small, artisanal, family-run Prosciutto di Parma PDO producer: from the fresh meat trimming area to the drying rooms upstairs exposed to the sea breeze and the final ageing cellars, you will catch the secret of this true food icon. Rich final tasting: Prosciutto di Parma, other typical cured meats,Parmigiano Reggiano, homemade cakes, local wine, water and coffee.
01:00 pm: Head on to the province of Reggio-Emilia.
01:30 pm: Last but not least, the most mysterious product of the region, i.e. Traditional Balsamic Vinegar PDO, will be unveiled at a small top-notch family-run farm producing both Lambrusco wine and a full range of aceti: you'll learn the difference between the authentic product, aka "black gold", and the balsamic condiments that you usually find in the supermarkets. Final tasting: the 3 ageings of Traditional Balsamic Vinegar.
02:30 pm: End of activities and head back to Parma.
Hotel pick-up and drop-off
