Description
Program
The day begins with a morning excursion to a cheese factory where you will experience the entire production process of Parmigiano Reggiano D.O.P. – the KING of Cheese. You will have the rare opportunity to view each step of the process, including the heating of the fresh milk and the separation of the curds and whey, the crafting of the curds by the casaro – the master cheese maker, the formation of a single cheese mass, and the birth of “twins”. Your discovery of the ageing process will take you on an exploration of the impressive “cheese library”, which houses more that 6 million euros worth of Parmigiano Reggiano. At the end of the visit, you will be treated to a full tasting of Parmigiano Reggiano aged 13 and 25 months, as well as other delectable breakfast treats.
The Tour continues to one of the region’s historic acetaia, a family-owned farmhouse where the famous Traditional Balsamic Vinegar of Modena D.O.P. is made. Savor the distinct and delightful aroma of this certified “Black Gold” (aged for a minimum of 12 years) and learn about the methods and wood barrels used to produce this artisanal treasure. Another tasting opportunity allows you to compare different ages and varieties, including Balsamic Dressing aged 6 years, Traditional Balsamic Vinegar D.O.P. aged both 15 and 25 years.
From the acetaia we will take you off the beaten path to one of the best prosciutto factories in the region. Here you will meet a family that for over three generations has been committed to making one of the world’s most delicious pork products. At their factory in Modena, you will learn all about the strict regulations, the lengthy curing process, and the tremendous care that goes into ensuring that all D.O.P. prosciutto, including Prosciutto di Modena D.O.P. and Prosciutto di Parma D.O.P., meets exactly the same high standards. After the tour you will be treated to some freshly cut slices of Prosciutto di Modena D.O.P. together with some refreshing Lambrusco Grasparossa wine.
On a Saturday Tour we have selected a local Prosciutto in a small village in the hills of Bologna, here they also make Pancetta, Pork cheek, disossato (prosciutto with no bone), Lonzino( pork loin) all salt cured products always in respect with traditions. (please note that some rooms are cold storage!!!)
And now….. Next stop???AUTHENTIC ITALIAN Lunch at a countryside original Trattoria or in a Certified Organic winery, a perfect ending to a day filled with the very best of Italian food culture, here you’ll experience the famous Italian Days “LIGHT” Lunch ….Orgy Lunch : )) , EATING and DRINKING the best FOOD & WINE that our area has to offer!!!!!!!
Tour Included:
Pick up and drop off, transportation in a comfortable air conditioned Limo Mini Van, private driver for the day, Parmigiano Reggiano Factory Tour, kit visitors, breakfast of the Champions, Parmigiano Cheese tasting, Lambrusco wine and water + Balsamic Vinegar tour, tastings: 6 years old balsamic condiment , minim. 12 years old Balsamic D.O.P and min 25 years old Balsamic D.O.P. + Ham factory tour, fresh sliced prosciutto tasting with Lambrusco wine + Multi- course Lunch with WINE, taxes and Insurances . NO additional charges!
