Privat Emilia Romagna madtur hel dag

We enjoyed a great day! The driver was prompt and friendly. Our guide was amazing! She took us to local factories for Parmesan and Prosciutto followed by a wonderful lunch. Two of our party are gluten free and they were able to accommodate without issues. Our last stop at a family run balsamic maker was special.

Excellent tour of cheese making facility, ham curing plant and balsamic vinegar producer. We learned a great deal about the importance of these key products and their significance in the local culture.

Being a part of a learning experience and actual footage of production of this king of all foods. Parmigiano reggiano cheese, prosciutto and balsamic vinegar. Immersive and exciting.

May not be handicap accessible so please double check. Driver was right on time to pick us up in the morning. Seeing how the Parmigiana was made was fascinating for a “cheese nerd”. The Parma ham producer was top notch and I had no idea how labor intensive it is to produce. The balsamic vinegar producer was also top notch. Our driver and guides’ English were great and they were very informative of the various productions and products. My wife and I really enjoyed the day.

This trip was a mixed bag. Our favorite parts of the tour were the Parmigiana Reggiano and Acetaia. Our guide was knowledgeable and informative. The reason I say it is a mixed bag is that it is an all day tour that is not cheap (€440.00/pp), but not even lunch was provided or given as an option for us to pay for! While we were given cured meats, cheeses, and wine to taste throughout the day, it was very rich and never a proper meal. Even our tour guide got a salad for herself at the Culatello stop to provide some balanced food. We inquired about ordering our own food but were told this was not possible. I cannot recommend this tour until a proper meal is included. The tastings should just be that; tastings.

This is a long day and starts early. Observing the process for making Parmisino was very interesting. Our tour guide Sara stepped in to walk us through the factory b/c of an illness of the factory’s guide. Sara has a history with the process through her grandfather, so she knew exactly what went on throughout the process. We then went to see the process for making prosciutto. Also, very interesting. Both processes have a very strong odor associated with them. Lunch at the farm-to-table restaurant was a different experience for our group.

Our family of 5 people thoroughly enjoyed our Full Day Immersion Food Valley Gourmet Tour- The Big Fives of Parma. It was the highlight of our trip to Emilia-Romagna! Our driver (Renada?) picked us up at the hotel in a spacious and comfortable van. We spent the day with him and our guide Giulia Muratori who is the most charming person. Her love of her home city of Parma just radiated from her beautiful smile and bright eyes whenever she spoke of the Parma -Emilia-Romagna area. She was a wealth of knowledge of all of the producers of the products we tasted. We began our day with Parmigiano-Reggiano at the Caseificio Sociale Coduro- lovely family owned producers of Parmigiano-Reggiano, pristine facilities, delicious cheese! We then moved on to taste and witness the production of Culatello di Zibello DOP at the Salumificio Dallatana facility and were given a tour by the patriarch of the family. He was an unpretentious gentleman, despite the superior product his family produces. He is kind and warm with an easy smile. He walked us through the facility describing in detail the process of creating this spectacular product and their other salumi, while Giulia translated for us. We lunched at his family restaurant Ristorante Osteria Vecchio Mulino Dallatana. The restaurant was delightful! Charming and beautiful! The Culatello was sublime. We were served 2 ages of culatello along with salumi. Each of us chose our favorites, but both culatellos and the salumi were delicious! The meats were served with the fried puffy bread of Emilia-Romagna and some italian baguette. We washed them down with a glass of an amazing local Fortana red wine. Then off we went to taste more wine! It was a beautiful drive to La Bandina winery for tastings of 6 delicious wines and a short tour with the charming winery owner Mattia. It was plain to see that he loved his vocation and was very good at it. Delicious wines in a stunning area near the Torrechiara Castle. The vistas were beautiful. The wines were refreshing and delish! We bought bottles of all 6 wines. Mattia arranged for shipment back to the states via a QR code on site! Then off we went to visit a traditional Proscuitto di Parma producer at Salumificio Conti. The facilities were pristine. Hundreds and hundreds (thousands?) of legs of proscuitto and many floors of production area were viewed, followed by a tasting of 6 different meats with breadsticks. All were tender and amazing! Then off to our final destination Tenuta Medici Ermete to taste 3 ageings of traditional balsamic vinegar. Our guide Alessandra Medici showed us through their family Acetaia where barrels of vinegar are stored to honor family members old and young. The vinegars were thick as molasses and perfectly balanced deliciousness! The perfect ending to the perfect day. The foods of Parma and Emilia-Romagna are spectacular! It was plain to see why our guide Giulia was in love with her birthplace and home.

Great experience. Our guide Guilin was very knowledgeable and proud and made it an awesome day. Highlight of our trip to the Parma area

We visited a parmigiano reggiano factory, a prosciutto di Parma factory and a balsamic vinegar house. The guide was very knowledgeable and pleasant. Lunch was spectacular! We all enjoyed the day!

Wonderful experience on this private tour of the production of the main food products of Parma (prosciutto, parmigiana, and balsamic). The lunch was fabulous with great food served in a very scenic castle. Our guide (Federico) was excellent and very knowledgeable. Highly recommend this tour.