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

A partir de EUR 95

For all foodies out there wishing to share their how-is-it-made experience with other passengers from all over the world! Discover what PDO means and get ready to become a food ambassador! Departing from Parma.

Informations supplémentaires


A partir de EUR 95

Réservez !


08.45 amDeparture 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 tastingProsciutto 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.  

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)

Points forts

AVAILABLE:     Every day from Tuesday to Saturday, from April to October
NOT AVAIL.:    April 25th, May 1st, June 2nd, mid-August week
WHERE:            Province of Parma and Reggio Emilia
FROM:             Parma
DURATION:      5 hours + transfer times
TYPE OF TOUR: shared, bus & driver included, regular departures, experiential
TOUR TIME:      08:45 am in Parma 
MEETING:         Parma town square



Transportation by private Minibus 30 seats (max 20 seats occupation)

Guided visit & tasting at a Parmigiano-Reggiano dairy
Guided visit & tasting at a Prosciutto di Parma producer
Guided visit & tasting at a Traditional Balsamic Vinegar producer

Private guide on board
​Everything not mentioned in the inclusions

No fee up to 8 days before the starting day
From 7 days to 3 days before the tour starting date: 50% penalty
48 hours' notice: 70% penalty
24 hours' notice: 100% penalty