The Flavors of Parma

It is that territory that includes the provinces of Modena, Reggio Emilia and above all Parma, elected as the "capital" of a territory that the whole world envies us for its gastronomic excellence. First of all, let's talk about Parmigiano Reggiano and Parma Ham.

Descrizione

Let's start with Parmigiano Reggiano, which embodies a unique and extraordinary journey along nine centuries. Even today, Parmigiano Reggiano is made with the same ingredients, in the same places, with the same skilful ritual gestures of nine centuries ago. It is not manufactured, it is done! It is not a publicity stunt, because in truth Parmigiano Reggiano is made every day by many cheesemakers who transform milk into cheese, influencing the quality of the product with their decisions. It is they who decide how long the evening milk must skim, how much whey and how much rennet should be used, it is they who follow the cooking and it is always they who take care of the cheese from the first hours until it is completely ripe.

And finally, what are the boundaries of the Parma Ham production area? The boundaries are the fragrant air of the Parma hills south of the city, where the sea air more easily overcomes the barrier of the Apennines, where the habit of slowness, almost maniacal, waiting for the seasoning has been preserved until today.

Participation fee: €85 for adults, €35 for children aged 6 to 12. Including: ltransfer from Parma, visit to the production of Parmigiano Reggiano in the dairy, visit to the production of Parma Ham, final tasting.

Terms of sale: Guaranteed departure for a minimum of 4 people, confirmed at least 2 days before departure. Maximum 15 people.

Reservation required. The tour includes an entrance fee already included in the participation fee. Arrival on site by own means.

Cancellation penalties: 100% penalty for cancellation from 2 days before departure.