Parmigiano Reggiano & Aceto Balsamico Tradizionale | La Vacanza Travel

Parmigiano Reggiano & Aceto Balsamico Tradizionale

Duration: 4 to 5 hours
Destination: Italy, Emilia-Romagna, Modena
from
108.12

Check Availability

  • 4 to 5 hours
  • Modena
  • E-Voucher
  • Lowest Price
  • Not-Cancellable

Overview

A journey to discover secrets and most authentic flavors of our land. We will start from the King of Cheeses, the Parmigiano Reggiano, visiting a family-run farm, where this excellence was born ten hundred years ago and it is still made with the same ingredients and techniques. It is a result of hand-made experience of one man: the “casaro” (the cheese maker) who creates the “wheel” of Parmigiano Reggiano, in a full-artisanal way. We will continue our gourmet experience visiting one of the best producers of Traditional Balsamic Vinegar of Reggio Emilia. Here, we will discover the secrets beyond this unique and sophisticated product. At the end of our journey we will have a tasting of both products in their different ageing, appreciating their characteristics, aromas and flavours.

What Can You Expect?

Itinerary
This is a typical itinerary for this product

Stop At: Emilia-Romagna, Emilia-Romagna

Partiremo dal Re dei Formaggi, il Parmigiano Reggiano, visitando un’azienda agricola nella zona di Reggio Emilia o Modena dove questo prodotto è nato otto secoli fa ed è ancora prodotto con gli stessi ingredienti e gli stessi metodi. Un prodotto nel quale la sensibilità e l’esperienza dell’uomo sono ancora fondamentali dato che è il “casaro”, in maniera del tutto artigianale, a creare la forma di Parmigiano Reggiano. Proseguiremo il nostro tour visitando uno dei migliori produttori di Aceto Balsamico Tradizionale di Reggio Emilia o Modena, nel quale si scopriranno i segreti che si celano dietro a questo unico e raffinato prodotto. Al termine della visita potrete degustare entrambi i prodotti nelle loro diverse stagionature potendo così apprezzarne caratteristiche, aromi e profumi.

Duration: 4 hours

Inclusions & Exclusions

Inclusions
  • Snacks - At the end of our tour you will have tastings of both products (Parmigiano Reggiano and Traditional Balsamic Vinegar) in their different ageing together with appetizers and mineral water.
  • Bottled water - still and sparkling water
  • Lunch - Light lunch with tastings of salty cakes, focaccia with tomato mozzarella and salad, bread and breadsticks (it may vary with seasons)
  • Private transportation

Exclusions
  • mance
  • Pernottamento
  • Assicurazione
  • Dinner
  • Breakfast
  • Tutto quello non indicato alla voce “Cosa è incluso”.

Additional Info

  • Not wheelchair accessible
  • Not recommended for pregnant travelers
  • Most travelers can participate
  • This experience requires a minimum number of travelers. If it’s canceled because the minimum isn’t met, you’ll be offered a different date/experience or a full refund
  • This is a private tour/activity. Only your group will participate
  • Confirmation will be received within 48 hours of booking, subject to availability

Departure Point

Departure Point

1: Red Cows Consortium, Via Fratelli Rosselli, 41/2, 42123 Reggio Emilia RE, Italy
2: Agriturismo Fattoria Marchesini, Via F.lli, Via Fratelli Gennaroli, 43, 42043 Praticello RE, Italy
3: Caseificio Bio Reggiani, Via Francesco Baracca, 6/a, 41013 Castelfranco Emilia MO, Italy
Traveler pickup is offered
L'orario di pick up potrebbe subire variazioni, a seconda del punto di prelievo. Verrà comunque specificato in fase di conferma prenotazione al cliente.


Departure Time

Tour con trasporto privato
2/28/2023 - 5/16/2025

Monday - Saturday : 09:00 AM - 12:30 PM
Tour senza trasporto privato
10/11/2023 - 5/16/2025
Monday - Saturday : 09:00 AM - 12:30 PM


Return Details

1: Medici Ermete & Figli srl, Via I. Newton, 13/A, 42124 Reggio nell'Emilia RE, Italy
2: Acetaia Terra del Tuono, Via Paolo Monzani, 5, 42122 Corticella RE, Italy
3: Acetaia Gambigliani Zoccoli, Via Mavora, 154, 41013 Castelfranco Emilia MO, Italy

Duration & Voucher Info

Voucher info

You can present either a paper or an electronic voucher for this activity.

Duration

4 to 5 hours

Cancellation Policy

User's Reviews

Louis_H

02 Sep, 2023

You’ll gain a working knowledge of Parmesan and balsamic origins, creations and enjoy two separate tastings while seeing the Regianno countryside between stops.

Lelah_S

23 May, 2022

The tour of the Parmesan dairy was very detailed and the guide took his time to explain all the steps in making cheese. He provided us with tastings of various ages of cheese. Our driver then took us to the Medici winery to learning about balsamic vinegar. We had a tour and wine tasting with snacks in the winery. The tour was on time and our driver reliable.

pollydoo

20 Feb, 2022

We had one of the best days of our holidays on this tour - so fascinating, so much fun and so delicious. The producers who are part of this tour are amazing and the tour guide was just great. Really, really recommend doing this tour.

cajunnan

30 Jun, 2020

Our day spent with Martina touring the Parmigiano Reggiano and Balsamic Vinegar facilities was a major highlight of our trip to Italy! Martina was simply a joy to be around and made our day so much fun in addition to making sure we learned about the traditional processes necessary to make these wonderful products. Martina met us when our train arrived from Florence and toured us around both facilities, as well as the city of Reggio Emilia. She got us access to buildings that were closed to the public, but were definitely worth seeing. We all highly recommend Martina's tour! Not to mention the delicious Parmigiano and Balsamic Vinegar you can purchase while on the tour!

Silvia27_33

04 Mar, 2019

Eccellente è dir poco. Il connubio Parmigiano Reggiano e Aceto Balsamico Tradizionale è divino, sublime. Il dolce dell'uno sovrasta il salato dell'altro, si scioglie in bocca in un unico e intenso sapore. Profumi unici che dichiarano l'originalità dei prodotti e la loro unicità.

User's Picture Gallery

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Parmesan Cheese Dairy and Balsamic Winery Tour was wonderful

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