“THE HIGHLANDER” FOODIE EXPERIENCE Parmigiano-Reggiano, Prosciutto di Parma & Traditional Balsamic Vinegar

DESCRIPTION:

08.45 am: Departure from Parma towards the so-called Highlands.

09.00 am: Meet the first local host directly on site and visit an authentic family-run producer of Parmigiano-Reggiano PDO: you’ll be a privileged witness of an out-an-out natural birth…a magical practice that has been repeated by the skillful hands of the cheese master makers every single day in the same way for at least 1.000 years now! Final tasting of 2-3 different ageings.

10:30 am: Back on board and head on to the panoramic hills of Parma.

11:15 am: Start your discovery tour of a small, artisanal, family-run Prosciutto di Parma PDO producer: from the fresh meat trimming area to the drying rooms upstairs exposed to the sea breeze and the final ageing cellars, you will catch the secret of this true food icon. Rich final tasting: Prosciutto di Parma, other typical cured meats, Parmigiano Reggiano, homemade cakes, local wine and water.

1:00 pm: Head on to the province of Reggio-Emilia.

1.30 pm: Last but not least, the most mysterious product of the region, i.e. Traditional Balsamic Vinegar PDO, will be unveiled at a small top-notch family-run farm producing both Lambrusco wine and a full range of aceti: you'll learn the difference between the authentic product, aka "black gold", and the balsamic condiments that you usually find in the supermarkets. Final tasting: the 3 ageings of Traditional Balsamic Vinegar.

2.30 pm: End of activities and head back to Parma.  

PLEASE NOTE:
Program: the described program may undergo minor changes in the timings
Guide: there is no private guide on board. Explanations are given directly by the producers at each stop.
It is not guaranteed to see the craftsmen at work at every production: being artisanal and not industrial products, the working cycle is not repeated every day at the same time (eg. Traditional Balsamic Vinegar, Prosciutto di Parma)