Parmigiano-Reggiano cheese and Culatello di Zibello

Possibility to have a Michelin starred pasta hands-on cooking class

Rich tasting of cold cuts and wines of the farm 


Duration: Full day
Departures from: Bologna , Como , Firenze , Milano , Modena , Parma , Piacenza , Reggio Emilia , Verona
Experience performed in: Polesine Parmense (40 min far from Parma)


  • 9:00 am: meeting with the guide at this exclusive location and start your visit at an authentic cheese dairy of Parmigiano-Reggiano PDO of the Lowlands of Parma. 
  • To follow: visit to a unique farm in Italy where you’ll be able to admire local fruit and vegetable cultivations, black pigs and much more.

*due to the current health emergency, for now, this visit is not available anymore

  • Finally: back to a medieval court where you’ll admire the aging cellars dating back to the XIII century where the “king of the cold cuts” Culatello di Zibello PDO rests for years. People like Prince Charles of England and Prince Alberto of Monaco have discovered this “hidden secret”.
  • For lunch: rich tasting of all the production of cold cuts of the farm together with their wines.
  • Early afternoon: end of services.


Type of tour: walking, slow-pace, exclusive location

Availability: Monday to Sunday

Duration: 5 hrs.

Departure time9:00 am in Polesine Parmense (selfdrive option) OR 8:15 in Parma (car&driver option)

Meeting point: Polesine parmense (selfdrive option, 40 min from Parma) OR your hotel in Parma or Parma train station (car&driver option)

Cancellation policy: 

  • No fee up to 8 days before the starting day;
  • From 7 days to 3 days before the tour starting date: 50% penalty;
  • 48 hours' notice: 70% penalty;
  • 24 hours' notice: 100% penalty.


  • guided visit to: Parmigiano-Reggiano cheese dairy
  • local farm and aging cellars of Culatello di Zibello
  • lunch/tasting session (drinks included)


  • Everything not mentioned in the inclusions

Additional info:

  • From Monday to Friday possibility to participate to a unique hands-on cooking class in a Michelin starred kitchen learning the secrets of the local pasta like Anolini, Tortelli, Ravioli, Tagliolini, Tagliatelle, Stringoni and Pasta Rasa (+ € 100,00 per person) - to be booked separately by email
  • On Saturday and on Sunday it's not always available the visit at the ageing rooms, but you will be able to see the production. 
  • Once on site, on rare occasions, other few participants might join the tour

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

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