Taste of Emilia-Romagna: Parmigiano, Prosciutto and Balsamic Vinegar of Modena

4.8(4)

Trajanje

11 sati

Jezici

Engleski, Italijanski, Španski

Prikaži više

Gosti

1-3

Follow your taste buds to the heart of Italys most famous foodie region on this delicious Emilia-Romagna day trip from Florence. This tour offers you the chance to discover first-hand how products renowned worldwide for their taste and high quality are made.

The Emilia-Romagna region is famous for Parmigiano Reggiano, Balsamic Vinegar and PDO Prosciutto of Modena . Most probably you are already familiar with these products, but did you know that the original ones are produced exclusively in Emilia-Romagna? Learn about centuries-old production methods that make these specialties prized around the world.

The entire day you will enjoy three different tastings: Parmesan cheese, Prosciutto ham and Balsamic Vinegar tasting. At the balsamic vinegar-producing estate, a traditional lunch typical of Emilia-Romagna will be served. This culinary experience will also be about balsamic vinegar-food pairing: dishes will be paired with different types of balsamic vinegar which will bring out the best flavours of each served plate.

Itinerary:

Cheese Factory

At this caseificio (cheese factory) you will be introduced to the universe of parmesan cheese and get to know its secrets. Behind every roll of Parmigiano Reggiano is more than meets the eye, due to the intricate traditional recipe behind and the controlled conditions of the entire process.

You will watch cheese makers at work and witness the entire process. The tour of the factory will eventually lead to the aging room (stagionatura in Italian), where you will admire rows and columns of cheese wheels perfuming the air. The factory produces more types of cheese, all organic.

The caseificio tour will end with a tasting of different types of Parmesan Cheese and ricotta accompanied by local products.

Balsamic Vinegar Factory

Today Acetaia Sereni is a leader in the production of traditional balsamic vinegar of Modena and a vast range of sweet and sour condiments. Here you will have a traditional lunch at the property's restaurant that overlooks breathtaking scenery. Lunch is centered around dishes typical of the Emilia-Romagna region that are best paired with different types of balsamic vinegar.

Afterwards, you will have a private tour of the cellars, receiving a full explanation of the balsamic vinegars manufacturing process: from the pressing of the grapes and the wort boiling, to the filtration and mixing steps. The visit will end with a balsamic vinegar tasting.

Prosciutto Factory

Prosciuttificio Leonardi was born in 1988 from a vast experience in the pork slaughtering and processing sector. 1988 is also the year in which the company joins Modena's D.O.P. Prosciutto Consortium, which makes all their products labeled according to the PDO (Protected Designation of Origin) EU product quality scheme. This factory prides itself with upholding high production biological standards and producing exquisite dry-cured hams. It is a reliable supplier for Gucci restaurants in Florence and Massimo Bottura's top class restaurants.

You will tour the factory, visit the production rooms, and understand how ham processing works, from the receipt of the meat to the final product. Your visit will finish off with the tasting of a wide range of their products: hams both raw and cooked, such as culatta, lardo, salami, prosciutto cotto, prosciutto al tartufo. The cold-cuts will be accompanied by crescentine, also known as tigelle, which is a typical bread of the area.

Highlights: