HIGHLIGHTS

Visits & tastings at authentic family-run productions of Parmigiano-Reggiano and Culatello di Zibello, off-the-beaten-paths, tasting lunch 

 

 

PR BO MO RE PC MI CO FI VR (Parma)

 

AVAILABLE: Monday to Sunday

WHERE: Province of Parma (up to 40 km north)

 FROM: Parma, Reggio-Emilia, Bologna, Modena, Piacenza, Milan, Como, Firenze, Forte dei Marmi

DURATION: 4 hours + transfer times

TYPE OF TOUR: Slow-pace, in-depth, niche

TOUR TIME: 9:15 am in the Fidenza area (18 km from Parma)

MEETING: Directly at the dairy (if self-drive); Your hotel downtown / train station (if car&driver selected)

 

  09:15 am: Meet the guide directly at the dairy and start your visit to an authentic producer of Parmigiano-Reggiano PDO: you’ll discover how the King of all cheeses has been literally made by hand in the same way since the Benedictine monks invented it 10 centuries ago! From the curdling into the typical copper heaters to the salting and the final ageing in the so-called wheel cathedrals, you will be a privileged witness of almost all the steps of production of this out-and-out food icon. Tasting at the end.

To follow: Transfer to the very lowlands of Parma, where the river Po gradually unveils its meandering lines, and head on to learn about one of the most artisanal and prestigious cured pork meats of the world that can only be aged in this extra-ordinarily humid microclimate: Culatello di Zibello PDO. VIPs like Prince Charles of England and Prince Albert of Monaco use to top their cellars up with this incredible product…no doubt why!

  For lunch: Tasting lunch including the whole range of cold cuts together with focaccia, a fresh pasta dish, homemade cake and a glass of one of the local Fortana wine.

02:00 pm: End of services and back to your hotel or head on to your next destination. 

Inclusions:    

  • Guided visit & tasting at a Parmigiano-Reggiano dairy
  • Guided visit & tasting lunch at a Culatello di Zibello di Parma producer’s

Exclusions: 

  • Everything not mentioned in the inclusions

Optionals:

  • Hands-on cooking class at 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 via separate request, not on Sat and Sun.)
  • Private guide for an all-round dedicated assistance during the tour: + Eur 180,00 tot

 

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.

 

Please note: 

  • Program: the described program may undergo minor changes in the timings
  • Pick-ups: If you choose the car+driver option the price is calculated considering a pick-up from Parma or immediate surroundings (max 15 Km). Pick-ups from other locations can be purchased with a surcharge to be agreed upon by email request.
  • Our drivers are NOT driver-guides, since this kind of professional profile is forbidden by the Italian law.
  • Guide: the tour does not include a private guide: each visit is run directly by the producers
  • It is not guaranteed to see the craftsmen at work at every production: being artisanal and not industrial products, the working cycle is not repeated every day at the same time (eg. Traditional Balsamic Vinegar DOP, wine making, Prosciutto di Parma)
  • Once on site, on rare occasions, other few participants might join the tour.
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