About 6 hour tour that will lead you to discover the magic of Parmigiano Reggiano cheese, Traditional Balsamic Vinegar (TBV) and Prosciutto di Parma production. The visit usually starts at 8.30/9,00 at the cheese factory and end after lunch at around 1/1,30 pm Tour schedule :
8,30 - 10.00 Meeting with the guide by the Parmigiano Cheese producer and visit. The cheese factory is located in Parma’s surrounding. You will watch behind the scenes the master cooking, separating the rich whey and lifting this magnificent DOP product and gain sight into the particular methodology he uses. The shaping and salting rooms are equally enthralling as we begin to realise the enormous amount of care and daily toil this product requires. Moving on from the salting vaults we enter the ageing room: the stagionatura. Here among 2000 wheels. Final tasting of more cheese.
10.00 – 11.30 drive to TBV area and visit
The Balsamic tour takes us into the unchanging world of the wine and balsamico maker. Firstly you will see the splendid 40 acre vineyards and be guest of this supplier of top outlets across the world… including Harrods of Knightsbridge London. You will visit the Must maturing room and the batteria lofts and taste 15 year old, 22 and 28 year old Balsamico from the antique barrels. Final tastings of 15 year old, 22 and 28 year old Balsamico
h. 11.30 – 12,30 drive to Culatello di Zibello Area and visit
The producers undertake to guarantee its origin from the strip of land (Busseto, Parma Polesine, Zibello Soragna Roccabianca, San Secondo, Colorno) that runs along the banks of the Po River. You will visit the production and the aging rooms, and the cellars, so suggestive. You will have a lunch afterward, mandatory and included in the price of the visit, where you will taste this excellent cured meat. Please note: Culatello tour is not available on Monday and Tuesday