• Tutto Food a Parma

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Parma ham, Parmesan cheese, Balsamic Vinegar

Flavours and fragrances are the essential ingredients of this experience. Discover the delicacies of Parma and its surrounding area. Visit their production factories, learn their fascinating history and taste them directly from their producers. 

  

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Your journey to discover Parma and its traditions starts by leaving the city behind us to get to know the places where the excellences for which this land is famous are born. During our first stop, you will visit a cheese factory and see how milk is transformed into Parmigiano Reggiano and you will discover how this cheese, devoid of any chemical additive, can be kept for years still improving its quality. You will learn to recognize the various agings thanks to the tasting lead by an expert.
Your journey will then proceed to discover another excellence of this land: the Parma Ham. In the ham factory, you will see every phase of the curing of the meat and its meticulous aging.
The tour will end in a typical restaurant where you will enjoy a traditional meal with all the products of the territory and taste some of our local wines such as Lambrusco and Malvasia.


For those who wish to, during the afternoon, you will discover another culinary delight of our region, the balsamic vinegar. You will go to a traditional vinegar factory where an expert will explain to you how the Black Nectar is produced. He will also show you the most extraordinary and savory matches which you will taste afterwards.

 


 

IF YOU LIKE OUR PROPOSAL CONTACT US FOR MORE INFORMATION

 

 


 


 

Departure from the hotel at 8:30 am in Parma

 

Return to the hotel at 4.00 pm in Parma

 

ALL INCLUSIVE FORMULA

  • Transport and foreign language speaking guide Maestro Travel Experience throughout the day
  • Entrance to the indicated factories
  • tasting of products
  • Traditional lunch (drinks included)
  • Maestro Travel Experience gift

 

Minimum departure: 2 persons

 

Length: 1 day

 

Variable cost depending on the n. of partecipants

 

 

 

 

DID YOU KNOW THAT...

 

THAT FOR THE PARMIGIANO, YOU NEED A GOOD HEARING?

Yes, a trained ear can assess the internal structure and the consistency of the form. In fact, if the sound is dry, it means that the cheese is homogeneous and compact, while if the sound is deep and boomy, it is very likely that there are swellings and blank spaces. One can also grasp the cheese “health” thanks to a close examination of its form and the “spillatura” which reveals the aroma of the product.

WHERE THE NAME OF OUR HAM COMES FROM?

It is said that originally the ham (prosciutto) was called “pàr-sùt", which comes from the dialect "sembra asciutto" (looks dry), as during the aging the meat looses a lot of water and dries, therefore “pèra sùta”: it looks dry. Another theory, ufficialy supported by the Parma Ham Consortium, is that his name comes from the latin “perex uctum” which means pumped, dried up. This one seems more plausible as most assuredly the Parma dialect is more recent compared to the origin of the product.

 

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