Our experience starts in the early morning with a visit to a Parmigiano Reggiano dairy, a small company between Parma and Reggio Emilia that handles the entire supply chain. It takes 20 minutes to get to the dairy from the Parma city center. A private local guide will be dedicated to you and your family or group of friends throughout the day and will answer your questions, explaining what you are observing step by step. You’ll see the whole production process of the king of cheeses, from the feeding of milking cows to the aging of the cheese. You’ll be able to experience the scooping of the huge cheese mass out of the kettle side by side with the master cheesemaker, immersing yourself in the scents of the production room. The visit will end with a delicious vertical tasting of Parmigiano Reggiano cheese. You will learn how to taste it like a cheese sommelier, analyzing it through the sense of sight, smell, and taste.

We will discover the secrets of Traditional Balsamic Vinegar, one of the hidden and still little-known jewels of the Reggio Emilia and Modena area. We will visit a Traditional Balsamic Vinegar producer and the visit will be followed by a tasting of 12 years old, 20 years old, and 25 years old Traditional Balsamic Vinegar and 3 years old and 10 years old balsamic condiments. It takes 10 minutes to get to the Traditional Balsamic Vinegar producer from the Parmigiano Reggiano cheese dairy.

Our morning experience ends with a visit to an organic winery followed by light lunch and wine tasting. You’ll get to know the traditional method of sparkling winemaking and the phases of production of the bottle-fermented wines and the still wines typical of this area. It takes 20 minutes to get to the winery from the Traditional Balsamic Vinegar producer.

We will have a photo stop at the medieval village and castle of Torrechiara. Admission is not included. It takes 30 minutes to get to the castle of Torrechiara from the winery.

We will head to a Prosciutto plant crossing the amazing Parma hills region. We will visit a plant where the famous Prosciutto di Parma is produced. We will discover the secrets of the sweetness of Prosciutto di Parma by visiting all the rooms used during the production process: the salting area and machines, the first and the second salting, the pretesting, the resting, the washing, the procuring, and the curing rooms. The visit will be followed by a tasting of Prosciutto di Parma and traditional cured meats with a glass of DOC Parma hills wine. It takes 15 minutes to get to the Parma Ham Plant from the Castle of Torrechiara and 40 minutes to get back to Parma at the end of the tour.