Discover with us the 3 best-food-destination of Emilia Romagna: Modena for the Aceto Balsamico, Reggio Emilia for the famous Parmigiano Reggiano cheese and Parma for the incredible Prosciutto!

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The Traditional Balsamic Vinegar of Modena embodies important values such as dedication to working the land, the transmission of knowledge and the maintenance of traditions, which have always distinguished the Modena culture.

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Once you will arrive at Reggio Emilia, you will have a light lunch plus the Parmigiano Reggiano tour.

You will taste a wide range of products: raw and cooked hams, such as culatta, salami, cooked ham, truffle ham. 

You will Learn about the origins of Parmigiano-Reggiano during a visit to a Parma cheese factory. Hear how the cheese, protected by the EU, is made, still following traditional methods, made exclusively in the Typical Zone of Parma, Modena and Emilia Romagna.

You will watch the dairy technicians extract the product from the milk containers and get a behind-the-scenes look at the cooking and whey separation process. 

Visit the molding and salting rooms, before moving on to the maturing room where the cheese is aged.

You will understand how the processing of ham works, from the reception of the meat to the final product.

 

The prosciutto di Parma is famous all over the world and stands out not only for its nutritional peculiarities (the only ingredients are pork and salt, without additives or preservatives) but also for the "crown", the brand that is branded only on the original.

 

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