THE HIGHLANDER

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THE HIGHLANDER

Departure Date

Every Tuesday, Thursday, Saturday

Duration

1 day

Views

1008

Maximum Seats

8

Proposed by Food Valley Travel.

The tour will be available from september 2020.

THE EXPERIENCE:

-Historical family owned Parmigiano-Reggiano Cheese dairy with tasting
-Traditional family owned Balsamic Vinegar producer with tasting
-Local family owned producer of Prosciutto di Parma with tasting/lunch
-All the visits made directly by the producers for a deeper experience
-English speaking professional driver with comfortable 9 seats minivan

PRICES: PARTICIPANTS

PRICES

 1 person

 190,00 €

 from 2 to 8  people

 95,00 € per person

THE PRICE INCLUDES:

-Private transportation by 8 seats minivan with English speaking driver,
-Owners as guides on site at the different locations,
-Tastings at the cheese dairy and at the Balsamic Vinegar producer,
-Tasting/lunch at the ham producer,
-Special “Food Valley” gift.

DESCRIPTION OF THE EXPERIENCE

08.45am Departure from Parma towards the “Highlands”.

09:00 am Meeting on site with a local host and visit to an authentic cheese dairy of Parmigiano-Reggiano. Food Valley has selected an historical producer that started the activity back in 1846, one of the few of the Consortium that has the full production cycle: grass, cows, milk, cheese.
Discover how “the King of all cheeses” is made in the same way since centuries ago like the Monks who invented it did. You’ll see first hand the “making of” it, the salt pools and the “wheel cathedrals”, real walls of cheese up to 20.000 pieces in the same place.

10:30 am Transfer to the Province of Reggio-Emilia to admire a real “Acetaia” with its ancient barrels of Traditional Balsamic Vinegar. You’ll learn the difference between the “black gold” and the balsamic condiments that you usually find in the supermarkets. Tasting session at the end of the visit of balsamic vinegar with 3 different seasonings.

12:30 pm back to Parma Province, visit to a real Prosciutto di Parma producer:
-Opportunity to see operators hand salting the hams;
-Visit to the maturation rooms and cellars ;
-Final tasting-lunch” including: Prosciutto di Parma, other typical local cured meats, homemade cakes, local wine, water and coffee.

02:00 pm Return to Parma after lunch and end of the experience

Tuesday, Thursday and Saturday

Min 1– Max 8 participants

Departure from Parma in front of the tourist office
8:45 am – 02:00 pm
Available from March 3 to November 28 2020

INFO AND RESERVATION IAT PARMA
www.turismo.comune.parma.it
turismo@comune.parma.it
+39 0521 218889

The reservation can be made at the Tourist Office up to 6.45pm the day before departure or 3 days in advance with booking online at www.foodvalleytravel.com