Proposed by Food Valley Travel.
The Highlander tour is available from April 12th to October 2022 from Tuesday to Saturday.
For all the foodies out there who wish to share their experience with other passengers from all over the world! Find out what DOP means and get ready to become a food ambassador!
Departure time: 8.45am from Parma
Meeting Point: Piazza Garibaldi Parma
8.45am Departure from Parma towards the so-called Highlands.
9am 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.
10.30am Back on board and head on to the panoramic hills of Parma.
11.15am 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 tasting: Prosciutto di Parma, other typical cured meats, Parmigiano Reggiano, homemade cakes, local wine, water and coffee.
1.00pm Head on to the province of Reggio-Emilia.
1.30pm 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.
2.30pm End of activities and head back to Parma.
Adults: € 95,00
Children 4-11 years old € 41,00
Children 0-3 years old
THE PRICE INCLUDES:
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
Program: the described program may undergo minor changes in the timings
Guide: there is no private guide on board. Explications 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)
The reservation can be made at the Tourist Office up to 6.45pm the day before