Au départ de Parme, vous ferez d'abord un arrêt dans une fromagerie pour découvrir comment le lait est transformé en Parmigiano Reggiano. Vous découvrirez également comment ce fromage, exempt de tout additif chimique, peut être affiné pendant des années pour en améliorer la qualité. Vous apprendrez ensuite à reconnaître les différentes étapes d'affinage grâce à une dégustation animée par un expert.

Proceed to learn about Parma Ham. In the ham producing house, you will see every phase of the curing of the meat and then taste the final result, yielded by meticulous ageing. Move on to a local restaurant where you can enjoy all the delicious products of the area, including local wines such as Lambrusco and Malvasia. Your menu includes local cured meats, as well as the tortelli d’erbetta, a round shaped pasta stuffed with ricotta and herbs which is a local specialty. For dessert, you will try the famous sbrisolona and other dry cakes. Your lunch will also include water, wine and coffee.

After lunch, round your tour off with a visit of an "acetaia", where a member of the owner’s family will reveal all secrets of traditional balsamic vinegar of Modena and Reggio Emilia.