First you will visit a Parmigiano‐Reggiano PDO producer. The secret of its unique taste resides in the place of origin, in the natural feed, and in the high-quality milk with no additives. During the long aging process, natural fermenting agents in the milk give the cheese its particular flavor and texture, in other words, its typicality. The verb “to make” is absolutely correct in this case because Parmigiano‐Reggiano is not just manufactured, but it is “made” today as it was made eight centuries ago, using the same typical and genuine ingredients: the precious milk from the area of origin, fire, rennet, the expertise of old methods and the skill and the secular knowledge that cheese masters have handed down, generation after generation. Then, it is aged naturally for two years or more; however, this implies a great deal of effort because cheese wheels must be brushed and turned continually, they must be taken care of, supervised and inspected day after day to assure their compliance with the rigorous maturation standards. The visit to the dairy production will be followed by a tasting.

Then you will visit a Prosciutto PDO producer. One of the earliest references to ham production in our region appeared in about 100 BC in the writings of Cato, who described the practice of burying pork legs in barrels filled with salt. The meat was then dried and smoked. As the process of making air‐cured Prosciutto was refined, the smoking step was discontinued. During classical times, hams from this region were one of the delicacies featured on banquet tables. The visit to the producer will conclude with a delicious Prosciutto tasting!

Have you ever heard about Italy’s black gold? We are talking about the traditional balsamic vinegar which is only produced in the areas of Modena and Reggio-Emilia. The families of the area have always been very proud of their production of Balsamic Vinegar, and have a set of barrels in the attic as a seal of ancient family traditions, if not a confirmation of noble family roots. Born centuries ago as a medicinal of exclusive use of kings and emperors, it has found its place in the kitchen as a product of excellence, it heightens the flavors and enriches every dish on the Emilian table, from the most simple ones, such as salads and raw vegetables, to the most refined dishes, such as filled pastas or meats. Welcomed in a private property, we will taste this special traditional balsamic vinegar and learn family recipes and secrets!

Our day will conclude with a delicious traditional lunch accompanied by a selection of local wines served in a family-run restaurant on the hills.

After lunch, you will be transferred back to your accommodation in Bologna.