Food Valley a Route through the Flavors of Parma

 

 

 

View this Tour!

Private Guide service
Transport
Tastings
Upon request lunch at a trattoria or at a traditional restaurant

 

mini bus tours

Parmigiano Reggiano

Prosciuttifici

Aceto Balsamico Tradizionale

PROSCIUTTO, PARMIGIANO-REGGIANO, BALSAMICO AND ART

With my food and wine tour I’ll take you by my 9 seater minivan to visit factories where my favourite Parmigiano-Reggiano cheese, Prosciutto di Parma (Parma Ham) and wines of excellence are made. During the tour we’ll have lunch at one of my preferred trattorias or locandas (local, simple restaurants) on the hills, where you will meet local people, and enjoy real traditional parmesan cuisine. You’ll also have the chance of discovering a traditional Emilian product I really like a lot: the Aceto Balsamico Tradizionale di Reggio Emilia (Traditional Balsamic Vinegar of Reggio Emilia). If you want, you will also have the chance of discovering some art treasure, because in Parma there are a lot of things that one can’t really miss!

We leave from Parma around 8.30 am and we return to Parma at about 3 pm. If you do not want to have lunch on the hills, we’ll return around 1.30 pm.

Pick up from hotels in Parma centre on request.

Our rich and savoury tour starts with the visit to a cheese plant, where we’ll witness some the final stages of the process, because the making of Parmigiano Reggiano cheese starts at 6.00 am. This is probably the most famous cheese in the world. We’ll also see the salting room and the ageing warehouse. At the end of the tour we’ll have a light tasting, and you’ll have the chance of buying some Parmigiano directly from the producer.

We’ll continue our itinerary by discovering how the Aceto Balsamico Tradizionale di Reggio Emilia is made and used. It’s a real nectar holding in its incredibly complex aroma and flavour all the knowledge and the skills of two thousand years of history. After the tasting of different Aceto Balsamico Tradizionale, you will have the chance of buying it direclty from the producer.

Our next step will lead us towards the Parmesan hills, where the Prosciutto di Parma (Parma ham) is made. We’ll understand why this unique product is made in a very small area, and with highly selected meats only.

We’ll have lunch at one of my favourite trattoria or traditional locanda on the hills, with real traditional parmesan cuisine. At the end we’ll have a wine tasting at a wine cellar or at a winehouse, because wines from Emilia are not as famous as other Italian wines, but they match absolutely perfectly with our traditional food products.

We’ll be back to Parma at 3.00 pm approximately, and those of you that want to really understand my town, will have the chance of visiting with me at least one of the several wonders that Parma offers you. The tour ends at 4.30 pm approximately.

%d bloggers like this: