Itinerary
This is a typical itinerary for this product

Stop At: Caseificio San Pier Damiani, Parma, Province of Parma, Emilia-Romagna

09:15 am Departure from Parma towards the “Highlands”.
09:30 am Meeting on site with a local host and visit to an authentic cheese dairy of Parmigiano-Reggiano. We have selected an historical producer that started the activity back in 1846, one of the few of the Consortium that has the full production cycle : grass  cows  milk  cheese.
Discover how "the King of all cheeses" is made in the same way since centuries ago like the Monks who invented it... You'll see first hand the "making of" it, the salt pools and the "wheel cathedrals", real walls of cheese up to 20.000 in the same place!..


Duration: 1 hour

Stop At: Medici Ermete & Figli, Gaida, Reggio Emilia, Province of Reggio Emilia, Emilia-Romagna

10:30 am Transfer to the Province of Reggio-Emilia to admire a real “Acetaia” with its ancient barrels of Traditional Balsamic Vinegar. You'll learn the difference between the "black gold" and the balsamic condiments that you usually find in the supermarkets... Tasting session at the end of the visit of balsamic vinegar with 3 different seasonings.

Duration: 1 hour

Stop At: Salumificio La Perla, Parma, Province of Parma, Emilia-Romagna

12:30 pm back to Parma Province, visit to a real Prosciutto di Parma producer :
" Opportunity to see operators hand salting the hams;
" Visit to the maturation rooms and cellars ;
" Final tasting-lunch” including: Prosciutto di Parma, other typical local cured meats, homemade cakes, local wine, water and coffee.
02:15  02:45 pm Return to Parma after lunch and end of the experience.


Duration: 2 hours