- Borgo Ognissanti, 70 - Check-in and departure.
- Caseificio Bio Reggiani - At this caseificio (cheese factory) you will be introduced to the universe of parmesan cheese and get to know its secrets. Behind every roll of Parmigiano Reggiano is more than meets the eye, due to the intricate traditional recipe behind and the controlled conditions of the entire process.
You will watch cheese makers at work and witness the entire process. The tour of the factory will eventually lead to the aging room (
stagionatura
in Italian), where you will admire rows and columns of cheese wheels perfuming the air. The factory produces more types of cheese, all organic.
The caseificio tour will end with a tasting of different types of Parmesan Cheese and ricotta accompanied by local products.
- Acetaia Sereni - Today Acetaia Sereni is a leader in the production of traditional balsamic vinegar of Modena and a vast range of sweet and sour condiments. Here you will have a traditional lunch at the property’s restaurant that is overlooking a breathtaking scenery. Lunch is centered around dishes typical of the Emilia-Romagna region that are best paired with different types of balsamic vinegar.
Afterwards, you will have a private tour of the cellars, receiving a full explanation of the balsamic vinegar
s manufacturing process: from the pressing of the grapes and the wort boiling, to the filtration and mixing steps. The visit will end with a balsamic vinegar tasting.
-
Marano sul Panaro - Prosciuttificio Leonardi was born in 1988 from a vast experience in in the pork slaughtering and processing sector. 1988 is also the year in which the company joins Modena’s
D.O.P.
Prosciutto Consortium, which makes all their products labeled according to the PDO (Protected Designation of Origin) EU product quality scheme. This factory prides itself with upholding high production biological standards and producing exquisite dry-cured hams. It is a reliable supplier for Gucci restaurant in Florence and Massimo Bottura’s top class restaurants.
You will tour the factory, visit the production rooms, and understand how ham processing works, from the receipt of the meat to the final product. Your visit will finish off with the tasting of a wide range of their products: hams both raw and cooked, such as culatta, lardo, salami, prosciutto cotto, prosciutto al tartufo. The cold-cuts will be accompanied by crescentine, also known as tigelle, which is a typical bread of the area.
- Florence - Drop-off. The tour will generally end where it started.
- Tasting of Parmesan, prosciutto, and Modena balsamic vinegar
- Exclusive 100% private tour
- Expert certified sommelier/guide throughout the day
- Enjoy a delightful light lunch
- Tour Parmigiano Reggiano, prosciutto, and balsamic vinegar factories
- Comfortable private transportation included
- Convenient pickup from your accommodation
- Gratuities
Embark on a gastronomic adventure to the epicenter of Italy’s renowned culinary province on this Emilia-Romagna expedition from Florence. This journey allows you to witness first-hand the creation of globally celebrated products, lauded for their flavour and premium quality.
Emilia-Romagna is globally known for Parmigiano Reggiano, Balsamic Vinegar, and Prosciutto. You may already be acquainted with these products, but did you know that their authentic variants hail only from Emilia-Romagna? Discover the age-old production techniques that have earned these delights prime status across the globe.
Throughout the day, you will participate in three diverse tastings: Parmesan cheese, Prosciutto ham, and Balsamic Vinegar. At the vinegar-producing estate, you’ll be treated to a lunch that is traditionally representative of Emilia-Romagna. The culinary venture further includes exploring balsamic vinegar food-pairing, with dishes complemented with varied balsamic vinegars to accentuate the unique taste of each plate.
- Children must be accompanied by an adult
- Minimum drinking age is 18 years
- If you have any special dietary requirements, please inform us in advance
For a full refund, cancel at least 24 hours before the scheduled departure time.
