Parmigiano Reggiano is a hard-paste, long-aged cheese. Its ingredients are natural and simple: real cow's milk, rennet, the producers' professional experience and natural ageing. The Caseificio Boiardo produces on average about 30,000 wheels of Parmigiano Reggiano per year, together with other fresh cheeses such as ricotta, mozzarella and other dairy products, all made following the ancient traditions. During this first stop, you'll have the unique opportunity to see the Parmigiano Reggiano production in every single step, from the milk collection to the ageing process. After the visit, you'll have the opportunity to taste some exquisite samples directly from the production.

The Traditional Balsamic Vinegar of Reggio Emilia is obtained thanks to a very long ageing (minimum twelve years) of the boiled must of local grapes, in a series of small barrels made from different woods with graduated sizes, according to annual decanting and periodical refilling. The Acetaia Picci is situated in a 17th-century courtyard in Cavriago, near Reggio Emilia, a place of unforgettable charm. During the visit, you'll have the chance to understand the ancient process of making traditional balsamic vinegar. After the visit, you'll savour the intense, delicious aromas of the balsamic through a very detailed tasting experience.