A Parmigiano Reggiano Cheese, Traditional Balsamic Vinegar of Reggio Emilia and Culatello di Zibello tour combination is an experience that let you jump back in the history in this part of Italy showing the unbrekables connection between food, land and carachter of local inhabitants, all devoted to their marvelous food products.
From hillside to the Bassa Parmense, the flat lowlands on the southern shores of Po river. Just a few kilometers between those areas but a large difference in food culture and products, something related with identity of the local communities.
From hard, muscular job done daily by the cheesemakers transforming raw cows milk into Parmigiano Reggiano everyday, to the patience of the balsamic vinegar producer who waits more than 30 years to bottle his dressing to the culatello maker, a super ham still handmade from a company open from 230 years and owned by the same family!
This tour is ended by a gourmet lunch to try the fantastic Culatello di Zibello.
Parmigiano Reggiano cheese Traditional Balsamic Vinegar of Reggio Emilia and Culatello di Zibello producer
Departure From Caseificio (dairy): this is a self driving tour so you must have your car, or use a driver service. In this case pick up can be done in Parma train station if you planned to come to Parma by train, in hotel, b&b, Airbnb, if you planned to sleep in Parma or wherever you are
Please arrive by 09:00 AM to see Parmigiano Reggiano production, traditionally done ONLY in the morning. We can organize tailor made tour in other schedule cut on your exigenses