This tour is a fantastic opportunity to discover ITALIAN FOOD EXCELLENCES. It's very interesting to learn all the phases of the Parmigiano Reggiano production: from the cows to the tasting, passing by the creation of the curd and of a wheel and the aging storage, where thousands of wheels sleep! Amazing is also the guided tour of the Prosciutto producer with a very generous tasting served at the end!
The Balsamic Vinegar is called here "Black Gold, because it needs a long and patience process of min. 12 years to be ready! A tasting of three different aged balsamic vinegar finishes this tour.
The wine production in this area is very important: the visit starts with a guided tour inside the private Museum of Wine Traditions, and it continues into the cellars where bottles today stay and finishes with a tasting of 3 different wines.
MIN. PEOPLE REQUESTED FOR THE TOUR: 2
From 2 to 3/4 pp car
From 4 to 7 pp minivan
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Musement
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