Izinto ezingavamile ongazenza e-Province of Reggio Emilia

At the arrival I will offer you cofee break, and I will give you a lab coat for the access to the production area. I’ll bring you along a complete tour to discover all the steps of Parmigiano Reggiano’s production. We’ll see where the animals are bred and where the milk is mould. We’ll go into the cheese factory during milk processing and we'll witness in cooking and making cheese wheels. We’ll see then the process of salting and maturing up to enter the huge “caveau”, where thousands of cheeses wheels are guarded and laid out in long rows in the silent maturation rooms and where the scent of cheese will smell so nice and exciting that we won’t be able to resist till the final tasting of cheese and local typical products. Other things to note if the experience is full but you arrive by car, maybe I can add availability. please contact me and check

Parma is bike-friendly city! The bike is the ideal means of transport to discover the ducal city with its parks, monuments, history and charm. I want suggest you an half day bike tour to enjoy my city and our typical products! We start early morning (at 8:30) or in the afternoon (at 3pm) to visit a Parmigiano Reggiano cheese factory to see all production chain, the different rooms and the huge storage with inside a lot of wheels!!! There is also a tasting of 3 different Parmigiano Reggiano ages. The cost for the tasting is not included in the experience: 8€ per person in the morning and 6€ per person in the afternoon. Free for kids under 12 years. After, we ride the bike in the countryside to see our crops and our nature! We come back in the city through a bike lane near the river and visit the city center with our bikes through its restricted traffic zones. In the afternoon the production is not seen but don't worry that I will explain everything to you in detail. Bike Food Stories I have also electric bikes

We will discover together all the secrets of this ancient production. We will see the rooms where for decades the vinegar barrels rest and as still today this precious gold food is prepared according to an ancient family tradition that is handed down from generation to generation. We will taste 3 different seasonings of vinegar of 8/15/25 years .and we will taste the balsamic vinegar with a vanilla ice cream I will teach you how to use this precious vinegar, to make wonderful delicious and unique recipes that everyone will envy you. NOTE: Round trip transportation by the train station of Reggio Emilia with air-conditioned minivan and professional driver, can be added on request 2 days befor

Nonantola (Campazzo) in The province of Modena,(Maranello FERRARI CAR -20 min) about half an hour in the Northwest of Bologna,(DUCATI MOTORBIKE,35 min, LAMBORGHINI CAR 10 min) is the only and exclusive area in the world where Aceto Balsamico Tradizionale di Modena (ABTM D.O.P.) is produced, a traditional Emilian cuisine made with Cooked grape must, naturally fermented and vinegarizated, nothing is added and then aged for at least twelve(12) years or Twenty five (25) and until fifty years or more. You will be immersed in a tasting experience (10 different kinds of aged vinegar) and understanding of the aging process of this Masterpiece of Italian culinary tradition. On Request IN ADVANCE (2 days at least) at the end of the visit you could taste the flavours of traditional balsamic vinegar of Modena in typical dishes (crescentine, prosciutto, salame, formaggio, Parmigiano Reggiano, vino, frittata, fragole, caffè, liquore) and you could buy a Giugiaro bottle of 100 ml of 12 or 25 years old vinegar, both at a special price Other things to note The aging process requires cold temperatures in winter and hot in summer so be prepared with the appropriate equipment. Don't forget the photo/video camera.

We will meet in our workshop in the centre of Modena. During the 2 hours of activity You will learn the secret recipe to make the famous Tortellino keychain and finally bring it at home as a souvenir of Your visit to Modena. We will do what a "Rezdora" (Modena typical housewife) does to prepare a good dish of tortellini but we will do it using leather! You will go through various steps of the craft making , from cutting to manual shaping, sewing and using tools of leather craft tradition. You will experience the atmosphere and the smells of an old time leather workshop (bottega). Other things to note We plan to do this workshop on the first floor and there are stairs to reach it but on request we can do it on the ground floor. For different dates or times please contact us!

Benvenuti presso l'Acetaia Gambigliani Zoccoli, una fra le poche acetaie rimaste che produce SOLO ed ESCLUSIVAMENTE Aceto Balsamico Tradizionale di Modena D.O.P. Proponiamo una visita con spiegazione presso l’Antica Acetaia, seguita da una ricca degustazione del nostro amato prodotto inserito all’interno di un vero e proprio pranzo. Verrete accolti da Mario e Giorgio Gambigliani Zoccoli, che vi presenteranno la storia della famiglia, dell’azienda agricola, dell'Aceto Balsamico Tradizionale di Modena D.O.P. e le sue tecniche produttive. Proseguirete con la visita all’Acetaia presente nel sottotetto della Villa dove vi verranno svelati alcuni segreti sulla degustazione e l’uso gastronomico dell’ABTM D.O.P. A questo punto sarete pronti per la ricca degustazione di ABTM in abbinamento ai prodotti che hanno reso l'Emilia- Romagna famosa nel mondo. Menù: • 3 stagionature di Parmigiano Reggiano (18 mesi, 24 mesi e oltre 30 mesi) • 2 tipologie di ricotta (di mucca e di pecora) • 2 tipologie di frittata con verdure (zucchine; peperoni e cipolla) • 3 tipologie di gnocco al forno (all’olio, con formaggio e funghi, con formaggio e prosciutto) • 8 tipologie di salumi (es. Prosciutto Crudo di Parma D.O.P., Mortadella “Bologna”, salame, ciccioli, coppa, pancetta, coppa di testa, lardo) • Risotto alla parmigiana • Dolce • Caffè • Amari della casa Saluti balsamici! Mario e Giorgio

Benvenuti presso l'Acetaia Gambigliani Zoccoli una fra le poche acetaie rimaste che produce SOLO ed ESCLUSIVAMENTE Aceto Balsamico Tradizionale di Modena D.O.P. La nostra proposta prevede una visita con spiegazione presso l’Antica Acetaia seguita dalla degustazione in purezza dei nostri due prodotti: Aceto Balsamico Tradizionale di Modena D.O.P. minimo 12 anni d'invecchiamento e Aceto Balsamico Tradizionale di Modena D.O.P. oltre 25 anni d'invecchiamento. Verrete accolti da Mario e Giorgio Gambigliani Zoccoli che vi presenteranno la storia della famiglia, dell’azienda Agricola, dell'Aceto Balsamico Tradizionale di Modena D.O.P. e le sue tecniche produttive. Proseguirete con la visita all’Acetaia presente nel sottotetto della Villa dove vi verranno svelati alcuni segreti sulla degustazione e l’uso gastronomico. A questo punto sarete pronti per degustare l'ABTM in abbinamento ad 1 stagionatura di Parmigiano Reggiano, una ricotta ed un dolce della casa. (Realizzando tutto in casa, gli abbinamenti proposti potrebbero variare a seconda della disponibilità). Saluti balsamici Mario e Giorgio

Reggio Emilia is one of the food capitals of the Emilia Romagna region. Beyond the king of cheeses, Parmigiano Reggiano, our land and its culinary tradition have much more to offer. From handmade pasta, sparkling wines and delicious cured meats, Emilian cuisine is attached to its humble origins, keeping alive a farm-to-fork philosophy even within the new generations. Through this tour, you'll discover and taste the most iconic Emilian products, that throughout the centuries have maintained their authenticity and quality. The tour will include a visit to local producers of Parmigiano Reggiano, balsamic vinegar, wines and cured meats, with a small tasting of their products and the opportunity of buying them. During the visits, you'll taste a good selection of products guided by the local producers. The itinerary includes the visit of three local producers in the provinces of Reggio Emilia, Parma and Modena. The tour starts around 8.30 am (the preferable pickup point is the train station of Reggio Emilia and will end around 12:30 pm. If you'd like and have the time, I'll be happy to share a meal with you in a local tavern. In any case, I'll be delighted to share some tips on where to eat. At the end of our experience, I'll be able to leave you in the most suitable location for your next stop.

Have you ever wondered how the King of Italian cheeses is made? What is the feeding of Parmigiano-Reggiano dairy cows, how much milk do they produce, how is it stored and delivered to the dairy? We will follow the cheese production process step by step, side by side with the expert master cheesemaker. We will see the master cheesemaker’s deft movements during the breaking of the curd with the “spino” and the delicate cooking phase during which the heat is skillfully controlled to expel water from the granules. We will discover ancient tools and modern materials, method and passion, a magical combination that leads to the creation of Parmigiano-Reggiano every morning. We will observe the light yellow reflections on the water in the silent salting room and the infinite shades of yellow in the fragrant warehouse! Visiting a Parmigiano cheese dairy is a joy for all the senses and a memory that can last a lifetime. At the end of this experience, Parmigiano-Reggiano taste will always bring back memories of the passion and the marvels encountered along the way. We will discover the secrets of Traditional Balsamic Vinegar, one of the hidden and still little-known jewels of the Reggio Emilia and Modena area. We are waiting for you to live a truly unforgettable experience! Transportation is not included, but we can arrange it at an extra cost. Dogs are not allowed inside the dairy.

L'azienda agricola Cleto Chiarli, è una relatà nata su solide e antiche radici, riuscita in pochi anni a esprimere la migliore sintesi tra avanguardia e rispetto della tradizione vinicola emiliana. Il coronamento di una storia d'impreditoria vinicola nata nel 1860, quando il fondatore, Cleto Chiarli, avvia per primo a Modena la produzione di Lambrusco. Il servizio di accoglienza offerto dalla storica azienda CHIARLI, propone tour guidati ai vigneti, alla cantina e degustazione vini, presso la prestigiosa Tenuta Villa Cialdini a Castelvetro di Modena. La durata della visita è di un’ora e mezza circa, prevede l’osservazione dei vigneti, la spiegazione delle fasi di vinificazione e la degustazione di quattro etichette della linea d’eccellenza Cleto Chiarli Tenute Agricole, fiore all’occhiello dell’Azienda.

Come discover the secrets of making the exceptional Parmigiano Reggiano cheese through a guided tour of our dairy farm and tasting. See and learn about the traditional processing techniques. Guided tours are provided Monday to Sunday throughout the year. The complete visit will last 2 hours in duration. Arrive early and ensure to follow the entire processing cycle. Available in Italian or English*. * On sundays the visit is carried out only in italian. It is possible to follow the entire visit in language by downloading the Parmigiano Reggiano Audioguide app for Apple or Android devices on the relative stores. For organizational reasons, the start time of the tour may change, in which case we will contact you in advance. Other things to note Tour & tasting includes dairy products. Halal options are available. At the end of the experience you can buy the products at a discounted price.

Discover the secrets of two worldwide famous produce of Made in Italy with a local expert: Parmigiano Reggiano and Prosciutto di Parma ( Parma Ham ) Visit a traditional Parmigiano Reggiano cheese factory and learn the secrets of one of the most celebrated ingredients of Italy. Watch the cheese makers at work and taste some cheese with honey and local wine. Hear how the cheese – protected by the EU – is still produced following traditional methods. Exclusively made in the Zona Tipica of Parma, Reggio Emilia, Modena and parts of Bologna and Mantova, parmesan cheese dates back over 9 centuries. Watch the cheese makers pull the product from the milk vats and visit the shaping and salting rooms before going to the stagionatura where the cheese is aged. Savor the sight and smell of thousands of wheels of cheese. Then, taste the delicious cheese with some honey and local wine! After the cheese factory proceed ( after few minutes driving ) to the Parma ham factory. Go to the cellar branding area. See where the meat is cooled, salted and rested. Taste some cold cuts with local wines and more. Visit organic farm that produces the famous Parma ham and meet the producer to discover the process of making a gourmet Parma ham. Follow the process and Enjoy access to areas such as the cooling, salting and "resting" rooms. Finally Taste delicious Parma ham paired with a glass of Malvasia

[PER ALTRE DATE E ORARI CONTATTATEMI] Ti verremo a prendere e ti riporteremo a Parma (punto d'incontro: Viale Mentana 140: Hotel Maria Luigia) per poi spostarci a Calestano, un borgo medievale molto caratteristico. Una volta arrivati, prima di iniziare a "impastare", ti faremo visitare il paese. Io, mia mamma e la nostra gatta ti metteremo a tuo agio sulla nostra terrazza panoramica la quale vanta una vista spettacolare sui colli parmensi. Bene, è arrivato il momento di preparare la pasta (noi abbiamo già fame). Ti insegneremo due tipologie di pasta: tagliatelle e ravioli ripieni. Ogni porzione sarà abbinata ad un sugo tipico italiano. Mentre la pasta riposa, un fantastico aperitivo, accompagnato da vini locali, ti aspetta sul balcone. Assaggerai Parmigiano Reggiano, Salumi tipici e altri stuzzichini preparati da me. Una volta preparata la pasta possiamo iniziare a mangiare, ma è per la fine del pasto che abbiamo tenuto da parte il nostro pezzo forte: un ottimo tiramisù fatto in casa. Alla fine di questa esperienza avrai imparato i segreti della cucina emiliana. Potrai replicare a casa tua un'ottima pasta fatta in casa condita con un eccellente sugo italiano. Siamo sicuri che riuscirai a stupire i tuoi amici e a fargli conoscere la vera cultura gastronomica italiana.

The experience takes place at "Acetaia Malagoli Daniele and B&B" in the emilian countryside between Modena and Bologna. Daniele is Sofia's dad and at the age of 22 she turned his hobby for Traditional Balsamic Vinegar of Modena into a business. The house is based in the emilian countryside, between of Modena and Bologna. What to expect? Well, first of all a warm welcome, but also a professional explanation - surrounded by ancient barrels - on the black gold of Modena. The Malagolis are always glad to welcome tourists at their family’s Acetaia and B&B and to share their knowledge and passion with them. This is an educational experience where you'll learn a lot about the traditions of Modena, but especially on authentic products and how to recognize them. You'll learn the differences between the IGP Balsamic Vinegar of Modena and the DOP Traditional Balsamic Vinegar of Modena. They sound similar, they both are good products, but they are at the same time, different products, born for different reasons and it means that they should be also used differently. Moreover, you'll understand how to recognize them on the market. Last but not least: you can chose to come at 2:30 - as scheduled - or at 10:30 am or 4:30 pm. Chose the time that works better for you and tell it to us!

Experience Parma’s rich culture and fascinating history the best way possible – through its cuisine! We are parmesans who are wildly passionate about all the delicious food found around this world-famous and historical town. During this Parma Food walking tour you will discover the history, art and culture of the “Little Capital” and will experience parmesan lifestyle, visiting the places that locals love and immersing yourself in the street life. Booking this tour you will experience our passion by eating traditional Parmesan food! You will discover the secrets of the worldwide famous typical products of this area and taste them: Parmigiano Reggiano, Parma Ham, Traditional Balsamic Vinegar of Modena, Culatello of Zibello, Spalla, Salame, Lambrusco and Gelato. These are just some of the protagonists of this exciting walk! Discover Parma old town, learn how to make the perfect espresso and cappuccino, savor mouth-watering pastries, pies and homemade pasta. Once concluded the Parma Food walking tour, you will leave with a stomach full of traditional food, plus local knowledge and sightseeing tips, to enhance the pleasure of your trip that will last for a lifetime! Tasting cost is not included. We stop at 5 different eateries. Guests simply purchase which ever food samples they wish and pay for them directly. If one does all the tastings the total cost is 40-50 euro per person.

At the arrival I will offer you cofee break, and I will give you a lab coat for the access to the production area. I’ll bring you along a complete tour to discover all the steps of Parmigiano Reggiano’s production. We’ll see where the animals are bred and where the milk is mould. We’ll go into the cheese factory during milk processing and we'll witness in cooking and making cheese wheels. We’ll see then the process of salting and maturing up to enter the huge “caveau”, where thousands of cheeses wheels are guarded and laid out in long rows in the silent maturation rooms and where the scent of cheese will smell so nice and exciting that we won’t be able to resist till the final tasting of cheese and local typical products. Other things to note if the experience is full but you arrive by car, maybe I can add availability. please contact me and check

Come discover the secrets of making the exceptional Parmigiano Reggiano cheese through a guided tour of our dairy farm and tasting. See and learn about the traditional processing techniques. Guided tours are provided Monday to Sunday throughout the year. The complete visit will last 2 hours in duration. Arrive early and ensure to follow the entire processing cycle. Available in Italian or English*. * On sundays the visit is carried out only in italian. It is possible to follow the entire visit in language by downloading the Parmigiano Reggiano Audioguide app for Apple or Android devices on the relative stores. For organizational reasons, the start time of the tour may change, in which case we will contact you in advance. Other things to note Tour & tasting includes dairy products. Halal options are available. At the end of the experience you can buy the products at a discounted price.

Discover the secrets of two worldwide famous produce of Made in Italy with a local expert: Parmigiano Reggiano and Prosciutto di Parma ( Parma Ham ) Visit a traditional Parmigiano Reggiano cheese factory and learn the secrets of one of the most celebrated ingredients of Italy. Watch the cheese makers at work and taste some cheese with honey and local wine. Hear how the cheese – protected by the EU – is still produced following traditional methods. Exclusively made in the Zona Tipica of Parma, Reggio Emilia, Modena and parts of Bologna and Mantova, parmesan cheese dates back over 9 centuries. Watch the cheese makers pull the product from the milk vats and visit the shaping and salting rooms before going to the stagionatura where the cheese is aged. Savor the sight and smell of thousands of wheels of cheese. Then, taste the delicious cheese with some honey and local wine! After the cheese factory proceed ( after few minutes driving ) to the Parma ham factory. Go to the cellar branding area. See where the meat is cooled, salted and rested. Taste some cold cuts with local wines and more. Visit organic farm that produces the famous Parma ham and meet the producer to discover the process of making a gourmet Parma ham. Follow the process and Enjoy access to areas such as the cooling, salting and "resting" rooms. Finally Taste delicious Parma ham paired with a glass of Malvasia

Parma is bike-friendly city! The bike is the ideal means of transport to discover the ducal city with its parks, monuments, history and charm. I want suggest you an half day bike tour to enjoy my city and our typical products! We start early morning (at 8:30) or in the afternoon (at 3pm) to visit a Parmigiano Reggiano cheese factory to see all production chain, the different rooms and the huge storage with inside a lot of wheels!!! There is also a tasting of 3 different Parmigiano Reggiano ages. The cost for the tasting is not included in the experience: 8€ per person in the morning and 6€ per person in the afternoon. Free for kids under 12 years. After, we ride the bike in the countryside to see our crops and our nature! We come back in the city through a bike lane near the river and visit the city center with our bikes through its restricted traffic zones. In the afternoon the production is not seen but don't worry that I will explain everything to you in detail. Bike Food Stories I have also electric bikes

Benvenuti presso l'Acetaia Gambigliani Zoccoli, una fra le poche acetaie rimaste che produce SOLO ed ESCLUSIVAMENTE Aceto Balsamico Tradizionale di Modena D.O.P. Proponiamo una visita con spiegazione presso l’Antica Acetaia, seguita da una ricca degustazione del nostro amato prodotto inserito all’interno di un vero e proprio pranzo. Verrete accolti da Mario e Giorgio Gambigliani Zoccoli, che vi presenteranno la storia della famiglia, dell’azienda agricola, dell'Aceto Balsamico Tradizionale di Modena D.O.P. e le sue tecniche produttive. Proseguirete con la visita all’Acetaia presente nel sottotetto della Villa dove vi verranno svelati alcuni segreti sulla degustazione e l’uso gastronomico dell’ABTM D.O.P. A questo punto sarete pronti per la ricca degustazione di ABTM in abbinamento ai prodotti che hanno reso l'Emilia- Romagna famosa nel mondo. Menù: • 3 stagionature di Parmigiano Reggiano (18 mesi, 24 mesi e oltre 30 mesi) • 2 tipologie di ricotta (di mucca e di pecora) • 2 tipologie di frittata con verdure (zucchine; peperoni e cipolla) • 3 tipologie di gnocco al forno (all’olio, con formaggio e funghi, con formaggio e prosciutto) • 8 tipologie di salumi (es. Prosciutto Crudo di Parma D.O.P., Mortadella “Bologna”, salame, ciccioli, coppa, pancetta, coppa di testa, lardo) • Risotto alla parmigiana • Dolce • Caffè • Amari della casa Saluti balsamici! Mario e Giorgio

We will discover together all the secrets of this ancient production. We will see the rooms where for decades the vinegar barrels rest and as still today this precious gold food is prepared according to an ancient family tradition that is handed down from generation to generation. We will taste 3 different seasonings of vinegar of 8/15/25 years .and we will taste the balsamic vinegar with a vanilla ice cream I will teach you how to use this precious vinegar, to make wonderful delicious and unique recipes that everyone will envy you. NOTE: Round trip transportation by the train station of Reggio Emilia with air-conditioned minivan and professional driver, can be added on request 2 days befor

[PER ALTRE DATE E ORARI CONTATTATEMI] Ti verremo a prendere e ti riporteremo a Parma (punto d'incontro: Viale Mentana 140: Hotel Maria Luigia) per poi spostarci a Calestano, un borgo medievale molto caratteristico. Una volta arrivati, prima di iniziare a "impastare", ti faremo visitare il paese. Io, mia mamma e la nostra gatta ti metteremo a tuo agio sulla nostra terrazza panoramica la quale vanta una vista spettacolare sui colli parmensi. Bene, è arrivato il momento di preparare la pasta (noi abbiamo già fame). Ti insegneremo due tipologie di pasta: tagliatelle e ravioli ripieni. Ogni porzione sarà abbinata ad un sugo tipico italiano. Mentre la pasta riposa, un fantastico aperitivo, accompagnato da vini locali, ti aspetta sul balcone. Assaggerai Parmigiano Reggiano, Salumi tipici e altri stuzzichini preparati da me. Una volta preparata la pasta possiamo iniziare a mangiare, ma è per la fine del pasto che abbiamo tenuto da parte il nostro pezzo forte: un ottimo tiramisù fatto in casa. Alla fine di questa esperienza avrai imparato i segreti della cucina emiliana. Potrai replicare a casa tua un'ottima pasta fatta in casa condita con un eccellente sugo italiano. Siamo sicuri che riuscirai a stupire i tuoi amici e a fargli conoscere la vera cultura gastronomica italiana.

Benvenuti presso l'Acetaia Gambigliani Zoccoli una fra le poche acetaie rimaste che produce SOLO ed ESCLUSIVAMENTE Aceto Balsamico Tradizionale di Modena D.O.P. La nostra proposta prevede una visita con spiegazione presso l’Antica Acetaia seguita dalla degustazione in purezza dei nostri due prodotti: Aceto Balsamico Tradizionale di Modena D.O.P. minimo 12 anni d'invecchiamento e Aceto Balsamico Tradizionale di Modena D.O.P. oltre 25 anni d'invecchiamento. Verrete accolti da Mario e Giorgio Gambigliani Zoccoli che vi presenteranno la storia della famiglia, dell’azienda Agricola, dell'Aceto Balsamico Tradizionale di Modena D.O.P. e le sue tecniche produttive. Proseguirete con la visita all’Acetaia presente nel sottotetto della Villa dove vi verranno svelati alcuni segreti sulla degustazione e l’uso gastronomico. A questo punto sarete pronti per degustare l'ABTM in abbinamento ad 1 stagionatura di Parmigiano Reggiano, una ricotta ed un dolce della casa. (Realizzando tutto in casa, gli abbinamenti proposti potrebbero variare a seconda della disponibilità). Saluti balsamici Mario e Giorgio

Reggio Emilia is one of the food capitals of the Emilia Romagna region. Beyond the king of cheeses, Parmigiano Reggiano, our land and its culinary tradition have much more to offer. From handmade pasta, sparkling wines and delicious cured meats, Emilian cuisine is attached to its humble origins, keeping alive a farm-to-fork philosophy even within the new generations. Through this tour, you'll discover and taste the most iconic Emilian products, that throughout the centuries have maintained their authenticity and quality. The tour will include a visit to local producers of Parmigiano Reggiano, balsamic vinegar, wines and cured meats, with a small tasting of their products and the opportunity of buying them. During the visits, you'll taste a good selection of products guided by the local producers. The itinerary includes the visit of three local producers in the provinces of Reggio Emilia, Parma and Modena. The tour starts around 8.30 am (the preferable pickup point is the train station of Reggio Emilia and will end around 12:30 pm. If you'd like and have the time, I'll be happy to share a meal with you in a local tavern. In any case, I'll be delighted to share some tips on where to eat. At the end of our experience, I'll be able to leave you in the most suitable location for your next stop.

Nonantola (Campazzo) in The province of Modena,(Maranello FERRARI CAR -20 min) about half an hour in the Northwest of Bologna,(DUCATI MOTORBIKE,35 min, LAMBORGHINI CAR 10 min) is the only and exclusive area in the world where Aceto Balsamico Tradizionale di Modena (ABTM D.O.P.) is produced, a traditional Emilian cuisine made with Cooked grape must, naturally fermented and vinegarizated, nothing is added and then aged for at least twelve(12) years or Twenty five (25) and until fifty years or more. You will be immersed in a tasting experience (10 different kinds of aged vinegar) and understanding of the aging process of this Masterpiece of Italian culinary tradition. On Request IN ADVANCE (2 days at least) at the end of the visit you could taste the flavours of traditional balsamic vinegar of Modena in typical dishes (crescentine, prosciutto, salame, formaggio, Parmigiano Reggiano, vino, frittata, fragole, caffè, liquore) and you could buy a Giugiaro bottle of 100 ml of 12 or 25 years old vinegar, both at a special price Other things to note The aging process requires cold temperatures in winter and hot in summer so be prepared with the appropriate equipment. Don't forget the photo/video camera.

Have you ever wondered how the King of Italian cheeses is made? What is the feeding of Parmigiano-Reggiano dairy cows, how much milk do they produce, how is it stored and delivered to the dairy? We will follow the cheese production process step by step, side by side with the expert master cheesemaker. We will see the master cheesemaker’s deft movements during the breaking of the curd with the “spino” and the delicate cooking phase during which the heat is skillfully controlled to expel water from the granules. We will discover ancient tools and modern materials, method and passion, a magical combination that leads to the creation of Parmigiano-Reggiano every morning. We will observe the light yellow reflections on the water in the silent salting room and the infinite shades of yellow in the fragrant warehouse! Visiting a Parmigiano cheese dairy is a joy for all the senses and a memory that can last a lifetime. At the end of this experience, Parmigiano-Reggiano taste will always bring back memories of the passion and the marvels encountered along the way. We will discover the secrets of Traditional Balsamic Vinegar, one of the hidden and still little-known jewels of the Reggio Emilia and Modena area. We are waiting for you to live a truly unforgettable experience! Transportation is not included, but we can arrange it at an extra cost. Dogs are not allowed inside the dairy.

GUARANTEED SOCIAL DISTANCING OF 1 METER BETWEEN GUESTS, SANITIZED LABORATORY Visit a traditional Parmigiano Reggiano cheese factory and learn the secrets of one of the most celebrated ingredients of Italy. Watch the cheese makers at work and taste some cheese with honey and local wine. Learn the origins of Parmigiano Reggiano cheese on a visit to a cheese factory in Parma. Hear how the cheese – protected by the EU – is still produced following traditional methods. Exclusively made in the Zona Tipica of Parma, Reggio Emilia, Modena and parts of Bologna and Mantova, parmesan cheese dates back over 9 centuries. Watch the cheese makers pull the product from the milk vats, and get a behind-the-scenes look at the process of cooking and separating the whey. Visit the shaping and salting rooms before going to the stagionatura where the cheese is aged. Savor the sight and smell of thousands of wheels of cheese. Learn about the strict tests performed by the Consorzio, such as hammering the cheeses before the fire branding ritual. Then, taste the delicious cheese with some honey and local wine! Other things to note The cheese factory is 15 min. driving form Parma city center. We can meet at Parma train station if you are coming to Parma by train and then we will take you to the Parmigiano cheese factory for free

L'azienda agricola Cleto Chiarli, è una relatà nata su solide e antiche radici, riuscita in pochi anni a esprimere la migliore sintesi tra avanguardia e rispetto della tradizione vinicola emiliana. Il coronamento di una storia d'impreditoria vinicola nata nel 1860, quando il fondatore, Cleto Chiarli, avvia per primo a Modena la produzione di Lambrusco. Il servizio di accoglienza offerto dalla storica azienda CHIARLI, propone tour guidati ai vigneti, alla cantina e degustazione vini, presso la prestigiosa Tenuta Villa Cialdini a Castelvetro di Modena. La durata della visita è di un’ora e mezza circa, prevede l’osservazione dei vigneti, la spiegazione delle fasi di vinificazione e la degustazione di quattro etichette della linea d’eccellenza Cleto Chiarli Tenute Agricole, fiore all’occhiello dell’Azienda.

Crea insieme ad un vero Napoletano la tua pizza: scopri tutti i trucchi e segreti di un vero esperto originario della patria della pizza! Cosa c'è di meglio di mangiare la pizza dopo averla preparata tu? Nessuna macchina, solo le tue mani, con gli ingredienti locali più freschi e tanto amore. Ecco cosa faremo: - Ti spiegherò tutti i passaggi e trucchi segreti per replicare la pizza napoletana a casa tua - Stenderemo e farciremo la pizza con i nostri ingredienti preferiti - Cuoceremo la nostra pizza napoletana nel forno - Assaggeremo la pizza gustandoci ogni morso! Perché in fondo, non importa se ti trovi all'estero oppure in Italia, la pizza è sempre buona se fatta nel modo giusto, e poi.... unisce tutti i palati!

We will meet in our workshop in the centre of Modena. During the 2 hours of activity You will learn the secret recipe to make the famous Tortellino keychain and finally bring it at home as a souvenir of Your visit to Modena. We will do what a "Rezdora" (Modena typical housewife) does to prepare a good dish of tortellini but we will do it using leather! You will go through various steps of the craft making , from cutting to manual shaping, sewing and using tools of leather craft tradition. You will experience the atmosphere and the smells of an old time leather workshop (bottega). Other things to note We plan to do this workshop on the first floor and there are stairs to reach it but on request we can do it on the ground floor. For different dates or times please contact us!