PARMIGIANO REGGIANO

Meet me at 9:00 am
Our gastronomic day begins early in the morning with the first visit at the Parmigiano Reggiano cheese dairy. A family owned business like all the other locations in my food tour. I'll be guiding you through all the steps of the making process, from raw milk to aged wheels of the absolute king of cheeses, Parmigiano Reggiano. My visit allows you to be very close to the cheese makers, it's very detailed and  lasts around 90 minutes, followed by a special tasting of different ages of Parmigiano Reggiano DOP. 

PROSCIUTTO DI PARMA

Langhirano 11:30 am
​A scenic drive in the countryside takes us to Langhirano, the capital of Prosciutto di Parma producers. It's here, at the foothills of the Appennini mountain range, that all the right micro-climate elements have provided for centuries the perfect conditions for the curing and ageing of the worldwide renowned Parma Ham. With me You'll have exclusive access to a curing house run by the same family for three generations. After the visit, which  lasts around 60 minutes from salting to ageing, we'll have the opportunity to taste their special Reserve Prosciutto di Parma DOP, very thinly sliced, paired with local Spumante Malvasia wine.​

LUNCH

Agriturismo/Trattoria 1:00 pm
​A great way to end a half day tour or unwind on a full day tour, is enjoying our time a the lunch table. In retrospect, I have found that sharing this quality time with you is just as important as the visits. 
Without rushing, we can get to know each other on a more personal level, while tasting fresh homemade pasta and some culinary delights prepared by the chef, accompanied by local wines, either sparkling whites or still reds.

BALSAMICO TRADIZIONALE

Traditional Balsamic 3:00 pm
The international success of Balsamic Vinegar of Modena has made this kind of dressing very popular all over the world, but there is much more to discover than meets the eye. It's an incredible condiment called Traditional Balsamic Vinegar DOP, made in little quantity over many years of ageing in small barrels in attics. We'll be visiting an estate in the countryside were they've been making this niche product for four generations and tasting their samples, aged from 12 to 25 years. A truly special way to end the day.