An experience that goes beyond the classic visit

A real deep discovery of the secrets of one of the best producers of Prosciutto di Parma in the world

Possibility to end at the rooftop restaurant Autem,

destined to be the next Michelin Star of the Food Valley 

City of departure: Half day
Departures from: Parma
Experience performed in: Parma

This customized experience, our special exclusive, will let you discover the secrets of one of the best producers of Prosciutto di Parma in the world.

The owners will led you into their production facility that has been, untill now, secluded to the public.

The classic experience will end with a beautiful tasting at the rooftop restaurant created recently upon the roof of the facility. A real surprise when you'll see it.. surrounded by hills, pools and aromatic herbs.

Autem by the young chef Luca Natalini is the real new star of the Food Valley cuisine. Menus can be upgraded up to his "A mano libera" tasting menù that will bring you into an amazing journey of flavours.

The VIP option can include a tasting directly at the secret cellar of the Galloni family, with a dedicated professional hand-cutter that will cut the highest selected ham: the "Barrique" paired with the best Classic Method sparkling wines.

Galloni in Barrique dry-cured hams are placed in barrels at the 18th month of maturation and left for at least 4 months. The gradual refining in this particular chamber, rich in the aromatic yeasts of wine, completes the maturation process and yields a delicate fruity fragrance that enhances the organoleptic characteristics of the Galloni prosciutto.
The result is a dry cured ham with a sweet aroma and light floral and underwood notes, a special experience for the most sophisticated and demanding palates in search of new harmonies of fragrances and flavours.


Feel free to ask for a personalized quotation of this unique experience that you'll be able to live only through us. 

For different n° of participants, groups or more details: fill the form

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