დროის გატარების უნიკალური ვარიანტები: Province of Modena

We will discover together all the secrets of this ancient production. We will see the rooms where for decades the vinegar barrels rest and as still today this precious gold food is prepared according to an ancient family tradition that is handed down from generation to generation. We will taste 3 different seasonings of vinegar of 8/15/25 years .and we will taste the balsamic vinegar with a vanilla ice cream I will teach you how to use this precious vinegar, to make wonderful delicious and unique recipes that everyone will envy you. NOTE: Round trip transportation by the train station of Reggio Emilia with air-conditioned minivan and professional driver, can be added on request 2 days befor

At the arrival I will offer you cofee break, and I will give you a lab coat for the access to the production area. I’ll bring you along a complete tour to discover all the steps of Parmigiano Reggiano’s production. We’ll see where the animals are bred and where the milk is mould. We’ll go into the cheese factory during milk processing and we'll witness in cooking and making cheese wheels. We’ll see then the process of salting and maturing up to enter the huge “caveau”, where thousands of cheeses wheels are guarded and laid out in long rows in the silent maturation rooms and where the scent of cheese will smell so nice and exciting that we won’t be able to resist till the final tasting of cheese and local typical products. Other things to note if the experience is full but you arrive by car, maybe I can add availability. please contact me and check

This experience will offer you the opportunity to approach the “sacred stone” that  accompanies our work and our lives, shape the Marble by involving all 5 senses: observe the matter, recognize its facets, follow its evolution and enjoy its final transformation, caress it, let it talk to you and guide you in the process, smell its aromas of sun and rain moss. Moisten your lips at the end of the day: you will discover that it will taste new. We'll find us at the meeting point, a place really close to the lab, we'll reach togheter the workshop's area where you'll meet the master sculptor Marco. After the introduction by the master sculptor, who will accompany each participant in the activity, we will proceed to a brief but complete sculpture experience: you will try to work a piece of marble with manual and pneumatic tools. we will have breaks during class hours where you can drink coffee, water or tea, use the toilets, take pictures. Once you become familiar with the subject, you will dedicate the last minutes to the engraving of a marble scale that you can take away as a souvenir of the experience! After the lesson we will take you back to the meeting point. Other things to note If it rains, the experience will be canceled. Please remember that we are on the mountain, the ground is rocky. We have kitchen and toilet. Dangerous behaviors will not be tolerated

The experience takes place at "Acetaia Malagoli Daniele and B&B" in the emilian countryside between Modena and Bologna. Daniele is Sofia's dad and at the age of 22 she turned his hobby for Traditional Balsamic Vinegar of Modena into a business. The house is based in the emilian countryside, between of Modena and Bologna. What to expect? Well, first of all a warm welcome, but also a professional explanation - surrounded by ancient barrels - on the black gold of Modena. The Malagolis are always glad to welcome tourists at their family’s Acetaia and B&B and to share their knowledge and passion with them. This is an educational experience where you'll learn a lot about the traditions of Modena, but especially on authentic products and how to recognize them. You'll learn the differences between the IGP Balsamic Vinegar of Modena and the DOP Traditional Balsamic Vinegar of Modena. They sound similar, they both are good products, but they are at the same time, different products, born for different reasons and it means that they should be also used differently. Moreover, you'll understand how to recognize them on the market. Last but not least: you can chose to come at 2:30 - as scheduled - or at 10:30 am or 4:30 pm. Chose the time that works better for you and tell it to us!

Parma is bike-friendly city! The bike is the ideal means of transport to discover the ducal city with its parks, monuments, history and charm. I want suggest you an half day bike tour to enjoy my city and our typical products! We start early morning (at 8:30) or in the afternoon (at 3pm) to visit a Parmigiano Reggiano cheese factory to see all production chain, the different rooms and the huge storage with inside a lot of wheels!!! There is also a tasting of 3 different Parmigiano Reggiano ages. The cost for the tasting is not included in the experience: 8€ per person in the morning and 6€ per person in the afternoon. Free for kids under 12 years. After, we ride the bike in the countryside to see our crops and our nature! We come back in the city through a bike lane near the river and visit the city center with our bikes through its restricted traffic zones. In the afternoon the production is not seen but don't worry that I will explain everything to you in detail. Bike Food Stories I have also electric bikes

Visit and follow my IG Delicious_Bologna to check all our activities! ALL FOOD IS INCLUDED A walking food tour in Bologna from a local perspective visiting spots that you probably wouldn't find by yourself. We stop at some historical places of Bologna for tasting some delicious local food : - Italian breakfast cappuccino e cornetto - Brief visit to an artisanal pasta workshop - Regional cold meat, parmigiano cheese and local wine - Tasting of Aceto Balsamico di Modena (12 yrs - 25yrs old) - 3 homemade pasta dishes for lunch - Artisanal Italian gelato With my food tour you discover why Bologna has been considered the food capital in the world : Mortadella , Parmigiano, Aceto Balsamico, Tagliatelle al ragu, Tortellini in Broth are just few products you will taste during my food tour in Bologna. 4 Hours wandering the streets of the city centre, the food market, learning about the secrets of Bologna, legends, stories and culture. The tour is for max 9 people , a small group with a local guide to make the experience more personal. I have some co-hosts who lead tours, Riccardo and Gabriele are locals very passionate and knowleadgeable about food. At the end of the tour we provide you a big list with some tips to better enjoy your stay in Bologna. I also run an evening tour at 4.30pm, few stops are different, you can find availability on Delicious Bologna, or contact me for more info.

Nonantola (Campazzo) in The province of Modena,(Maranello FERRARI CAR -20 min) about half an hour in the Northwest of Bologna,(DUCATI MOTORBIKE,35 min, LAMBORGHINI CAR 10 min) is the only and exclusive area in the world where Aceto Balsamico Tradizionale di Modena (ABTM D.O.P.) is produced, a traditional Emilian cuisine made with Cooked grape must, naturally fermented and vinegarizated, nothing is added and then aged for at least twelve(12) years or Twenty five (25) and until fifty years or more. You will be immersed in a tasting experience (10 different kinds of aged vinegar) and understanding of the aging process of this Masterpiece of Italian culinary tradition. On Request IN ADVANCE (2 days at least) at the end of the visit you could taste the flavours of traditional balsamic vinegar of Modena in typical dishes(ask for Menu and cost)You could also purchase Giugiaro bottle of 100 ml of 12 or 25 years old vinegar, as a memory or gift. Other things to note The aging process requires cold temperatures in winter and hot in summer so be prepared with the appropriate equipment. Don't forget the photo/video camera.

Dopo avervi illustrato la mia attività inizieremo la fase 1 cominceremo a preparare il brodo e il ragù bolognese che useremo per condire i tortellini e le tagliatelle bolognesi. Fase 2 preparazione dell'impasto per tortellini e della sfoglia per tagliatelle e tortellini. Fase 3 degustazione di vini del territorio emiliano . Fase 4 cottura tortellini e tagliatelle, impiattamento e assaggio . Fase 5 rilascio taccuini con ricette effettuate nel corso. Altre cose da tenere a mente Lasciatevi trasportare da un vero oste Bolognese che vi farà mangiare bere e divertire nella sua amata Bologna ... Infatti parlerò in italiano / bolognese per rendere la vostra esperienza unica

Hello and Welcome from Chef Dennis in one of the first and most recommended Home Food Class in town! Feel like home in our real Bolognese house in the very center of Bologna, 7 minutes walking from the main square. In our cozy and 100% safe environment, we'll feel how Pasta is an experience of Love and Tradition, made with the Fresh ingredients our Italian Mum would choose for us on a Sunday Morning :) I Promise it to you as I did to all the 4200+ (updated Feb 2024) happy people who took this class (*ALWAYS* write me before booking here) Starting from scratch, YOU'll make the dough manually, I'll tell you how to play with it and we'll make our own meal through - both - a traditional and a creative process. While YOU'll create all the different fillings, the proper sauce(and a surprise one, made right at the moment!). Then we'll have a break to taste 5+ different kind of cheeses and local aged ham. Guided and unlimited tasting it's necessary to learn a way to get a proper result that you will be happy to replicate back home. In this cooking class you'lI learn how to make filled and traditional pasta: Tortelloni, Tortellini, Ravioli, Agnolotti, Tagliatelle and Garganelli. So far just 3 classes finished eating all of them. It's not a challenge... A complete and "easy to reply back home" pasta class that wouldn't let you get lost in 1000 different superficials recipes :)

All'arrivo dopo una breve introduzone sulla storia del Parmigiano Reggiano, vi fornirò tutto il necessario per l'accesso alla lavorazione (camice, cuffia per capelli, copriscarpe, guanti ) . Vi condurrò attraverso un percorso completo alla scoperta di tutte le fasi della creazione del Parmigiano Reggiano. Entreremo all'interno del nostro caseficio durante la lavorazione del latte e assiteremo alla cottura e alla realizzazione delle forme di Formaggio. Vedremo poi il processo di salatura e di stagionatura fino ad entrare nel gigantesco caveau al cui interno sono custodite migliaia di forme di formaggio impilate su immensi scaffali a perdita d'occhio e dove il profumo del formaggio ci inebrierà fino a non poterci far resistere all'arrivo dell'assaggio dei formaggi e prodotti tipici locali . Visiteremo anche i luoghi in cui gli animali vengonno allevati e dove il latte viene munto. Altre cose da tenere a mente Se arrivate in treno posso fornirvi il trasporto da e per la stazione su minivan privato dotato di aria condizionata. Contattatemi prima della prenotazione per info e costi

You'll be able to experience the local way of eating and drinking in Bologna thanks to this experience. We'll take you through a gastronomic journey which will make you discover what are the hidden places that only the locals knows and that you must try! The goal is to share with you what exactly our typical day would be, the classic outing we do with our friends and family, surprising your appetite and taste buds with + 15 foods and wine tastings! We'll start with the most versatile and iconic local dishes served as a pre-aperitivo, La Tigella! Then we will move on directly purchasing and tasting cold cuts, cheeses and breads, many different types but all belonging to the Area of Bologna, always accompanied by local wine in the oldest Osteria of the City Then walking through the old town centre, we'll try two iconic homemade pasta (Tortellini and Tagliatelle) in a classical Osteria Bolognese, always paired with another local wine. We will conclude with the best gelato in town!

We'll start off with the cheeky secret hidden in the Fountain of Neptune! Then, I'll tell you all about the biggest church in Bologna, Saint Petronius. I'll take you to a historical, Bolognese chocolate shop on our way as well. You'll see exactly why we call Bologna "La Dotta" when I tell you about the Archiginnasio. After all that, of course we have to see The Fat part of Bologna, and we'll go through the market You can't visit Bologna without going to the Two Towers! I'll take you there and let you know the particular story that's behind its construction. After showing you some of my favorite spots, we'll go to Via delle Pescherie Vecchie, and enter into the world Bologna is famous for: food! Situated in the center, this street is filled with restaurants and markets. By now, you'll probably be hungry so I'll recommend the best Italian restaurants! Of course, we can't miss the university district as well, where we'll also head into the ex-Jewish Ghetto of Bologna. Don't forget I'll be your personal photographer as well, and I'll follow your pace the whole time! ** This is NOT a professional tour guide! It is Bologna, from my point of view!

Si parte dall’azienda Gess Ranch, accompagnati dalla nostra Guida Equituristica e dai nostri cavalli esperti anche nel portare persone principianti. Le nostre passeggiate si articolano lungo gli innumerevoli percorsi naturalistici della zona. Le ore di passeggiata sono cumulabili, prenotando più sessioni vicine è possibile fare passeggiate di più ore. La passeggiata di 1ora è adatta a tutti e consiste in un giro attorno alle proprietà di Palazzo de’ Rossi, mentre per chi ha un po’ più di esperienza suggeriamo le 2ore per immergersi maggiormente nella natura!

I will bring you to the typical and local food markets. We will go shopping in the best food shops of Bologna, where usually locals go. We will taste local salumi, local cheese and home-made pasta, and local wine of course! We will go also to a special ancient indoor market, where you can buy specialities of the town to bring home! I will suggest you what to but and how to cook it. We Will also have amazing gelato! You will enjoy the special atmosphere that makes the district so special, lively and energetic while learning more about things you can’t miss when visiting Bologna. For DISCOUNT contact me also on my instagram: @my.bologna IMPORTANT: the price of the food and the drinks are not included, everyone will pay for himself, i will suggest you what to buy, to taste, and where, i will be your "food guide" ! (If you want to try all that i suggest, you will spend not more than €17/18 each person, so cheaper than a food tour with "all included"!). The tour will be different on Sundays because not all the markets will be open. Other things to note More dates and times avaible, just ask! For private groups, personalized tours, or dates not on my calendar please make a request. (my instagram: @my.bologna)

Hai qualche ora da trascorrere a Bologna e vuoi scoprire l’essenziale del centro storico? Desideri essere accompagnato da una guida esperta, per svelare in poco tempo i segreti di una città medievale? Questo tour è quello che fa per voi! Portici, monumenti, torri di quello che l’UNESCO ha definito il centro storico più grande e meglio conservato del mondo, in sole due ore.

Hello Guys, thanks to this experience we are going to discover how the authentic DOP Traditional Balsamic Vinegar of Modena & Parmigiano Reggiano cheese are made! An authentic opportunity to learn, also, how to recognize the original ones in the market! After the tour, you’ll taste the products to discover their typical flavor! This experiences takes place in 2 different places, 2 farms in the heart of the Emilian countryside where you’ll have the opportunity to taste the traditions of the area! Note: if you won’t have any car, no problem! We will support you arranging the transfer with a professional driver! IMPORTANT TO KNOW: The experience starts at the cheese factory and its address is Via Baracca 6/A, Castelfranco Emilia. When you arrive, enter and go to the end of the road!. Then, we will move to the Acetaia and its address is Via Celeste 9, Castelfranco Emilia. AGAIN, the best way to arrive is taking a train to Castelfranco Emilia. At the station there are no public taxis, so as soon as you book the experience, I'll share with you a couple of numbers of the drivers we use to work with. ! Comfortable clothing is recommended !

We'll start off with the cheeky secret hidden in the Fountain of Neptune! Then, I'll tell you all about the biggest church in Bologna, Saint Petronius. I'll take you to a historical, Bolognese chocolate shop on our way as well. You'll see exactly why we call Bologna "La Dotta" when I tell you about the Archiginnasio. After all that, of course we have to see The Fat part of Bologna, and we'll go through the market You can't visit Bologna without going to the Two Towers! I'll take you there and let you know the particular story that's behind its construction. After showing you some of my favorite spots, we'll go to Via delle Pescherie Vecchie, and enter into the world Bologna is famous for: food! Situated in the center, this street is filled with restaurants and markets. By now, you'll probably be hungry so I'll recommend the best Italian restaurants! Of course, we can't miss the university district as well, where we'll also head into the ex-Jewish Ghetto of Bologna. Don't forget I'll be your personal photographer as well, and I'll follow your pace the whole time! ** This is NOT a professional tour guide! It is Bologna, from my point of view!

I will bring you to the typical and local food markets. We will go shopping in the best food shops of Bologna, where usually locals go. We will taste local salumi, local cheese and home-made pasta, and local wine of course! We will go also to a special ancient indoor market, where you can buy specialities of the town to bring home! I will suggest you what to but and how to cook it. We Will also have amazing gelato! You will enjoy the special atmosphere that makes the district so special, lively and energetic while learning more about things you can’t miss when visiting Bologna. For DISCOUNT contact me also on my instagram: @my.bologna IMPORTANT: the price of the food and the drinks are not included, everyone will pay for himself, i will suggest you what to buy, to taste, and where, i will be your "food guide" ! (If you want to try all that i suggest, you will spend not more than €17/18 each person, so cheaper than a food tour with "all included"!). The tour will be different on Sundays because not all the markets will be open. Other things to note More dates and times avaible, just ask! For private groups, personalized tours, or dates not on my calendar please make a request. (my instagram: @my.bologna)

Discover the secrets of two worldwide famous produce of Made in Italy with a local expert: Parmigiano Reggiano and Prosciutto di Parma ( Parma Ham ) Visit a traditional Parmigiano Reggiano cheese factory and learn the secrets of one of the most celebrated ingredients of Italy. Watch the cheese makers at work and taste some cheese with honey and local wine. Hear how the cheese – protected by the EU – is still produced following traditional methods. Exclusively made in the Zona Tipica of Parma, Reggio Emilia, Modena and parts of Bologna and Mantova, parmesan cheese dates back over 9 centuries. Watch the cheese makers pull the product from the milk vats and visit the shaping and salting rooms before going to the stagionatura where the cheese is aged. Savor the sight and smell of thousands of wheels of cheese. Then, taste the delicious cheese with some honey and local wine! After the cheese factory proceed ( after few minutes driving ) to the Parma ham factory. Go to the cellar branding area. See where the meat is cooled, salted and rested. Taste some cold cuts with local wines and more. Visit organic farm that produces the famous Parma ham and meet the producer to discover the process of making a gourmet Parma ham. Follow the process and Enjoy access to areas such as the cooling, salting and "resting" rooms. Finally Taste delicious Parma ham paired with a glass of Malvasia

Have you ever wondered how the King of Italian cheeses is made? What is the feeding of Parmigiano-Reggiano dairy cows, how much milk do they produce, how is it stored and delivered to the dairy? We will follow the cheese production process step by step, side by side with the expert master cheesemaker. We will see the master cheesemaker’s deft movements during the breaking of the curd with the “spino” and the delicate cooking phase during which the heat is skillfully controlled to expel water from the granules. We will discover ancient tools and modern materials, method and passion, a magical combination that leads to the creation of Parmigiano-Reggiano every morning. We will observe the light yellow reflections on the water in the silent salting room and the infinite shades of yellow in the fragrant warehouse! Visiting a Parmigiano cheese dairy is a joy for all the senses and a memory that can last a lifetime. At the end of this experience, Parmigiano-Reggiano taste will always bring back memories of the passion and the marvels encountered along the way. We will discover the secrets of Traditional Balsamic Vinegar, one of the hidden and still little-known jewels of the Reggio Emilia and Modena area. We are waiting for you to live a truly unforgettable experience! Transportation is not included, but we can arrange it at an extra cost. Dogs are not allowed inside the dairy.

Learn how to make homemade pasta easily and successfully. We will meet in Florence at our cooking school located in the historic center, in front of the Arno river. We are a team of professionals chefs, we are pleased to meet you and let you spend a nice time with us for a fun and unique lesson. We will teach the secrets how to make RAVIOLI, FETTUCCINE or SPAGHETTI & TORTELLI in different shape. We will provide you with the tools useful for the preparation: kitchen gown, rolling pin and pasta cutter, eggs and flour. After the preparation, we will cook together the pasta with the relatives sauces. Each participant will prepare their own pasta, then we will cook it in the same pot to share it, then with the rest of the group like an italian family. The experience lasts about 3 hours, It will also be an opportunity to socialize with other travelers and with your host in an Italian atmosphere. During the meal will be served delicious organic Tuscan wine, that we produce on our farm called "Dalle Nostre Mani”, wines produced with natural methods. If you want to drink during the lesson you can buy some bottles at our shop before the lesson. We hope that this experience can be useful to increase your culinary knowledge and make sure that you can do our secrets at your home and leaving your diners amazed! Every participant will receive english instructions.

Percorso di gusto attraverso i piatti della tradizione Made in Italy. Vi apriremo le porte della nostra casa per farvi degustare un menú completo della tradizione. Pranzo o cena, sarete accolti nel cuore medioevale della città al di sopra del più antico mercato , in una delle vie più tradizionali d'Italia, presso la nostra dimora che si affaccia sulle due torri , su palazzo Re Enzo e sulla grande cupola della chiesa della Vita. In questo caratteristico appartamento potrete godervi un esclusivo pranzo oppure una serata magica fatta di ottimi piatti cucinati come da tradizione, di buon vino, di buona musica , di chiacchiere con noi e gli altri commensali , di tramonti sui tetti e, perché no , di un pó di "pet therapy" gentilmente offerta dai nostri due dolcissimi cani Cavalier King Charles ... Durante tutto il periodo estivo , o quando il tempo lo permette, pranzi e cene si faranno in terrazza, circondati da fiori , con vista su una Bologna tutta da scoprire . In inverno sarete avvolti dal calore di un autentico interno bolognese con vista sulle due torri. Benvenuti a casa nostra! Ogni cliente che entra è un amico che esce. Altre cose da tenere a mente Il nostro appartamento, trovandosi nel pieno centro medioevale della città , è sprovvisto di ascensore e si trova la quinto piano. Insieme a noi, anche i nostri due dolcissimi cani saranno lieti di conoscervi!

We will discover together all the secrets of this ancient production. We will see the rooms where for decades the vinegar barrels rest and as still today this precious gold food is prepared according to an ancient family tradition that is handed down from generation to generation. We will taste 3 different seasonings of vinegar of 8/15/25 years .and we will taste the balsamic vinegar with a vanilla ice cream I will teach you how to use this precious vinegar, to make wonderful delicious and unique recipes that everyone will envy you. NOTE: Round trip transportation by the train station of Reggio Emilia with air-conditioned minivan and professional driver, can be added on request 2 days befor

Si parte dall’azienda Gess Ranch, accompagnati dalla nostra Guida Equituristica e dai nostri cavalli esperti anche nel portare persone principianti. Le nostre passeggiate si articolano lungo gli innumerevoli percorsi naturalistici della zona. Le ore di passeggiata sono cumulabili, prenotando più sessioni vicine è possibile fare passeggiate di più ore. La passeggiata di 1ora è adatta a tutti e consiste in un giro attorno alle proprietà di Palazzo de’ Rossi, mentre per chi ha un po’ più di esperienza suggeriamo le 2ore per immergersi maggiormente nella natura!

Benvenuti presso l'Acetaia Gambigliani Zoccoli, una fra le poche acetaie rimaste che produce SOLO ed ESCLUSIVAMENTE Aceto Balsamico Tradizionale di Modena D.O.P. Proponiamo una visita con spiegazione presso l’Antica Acetaia, seguita da una ricca degustazione del nostro amato prodotto inserito all’interno di un vero e proprio pranzo. Verrete accolti da Mario e Giorgio Gambigliani Zoccoli, che vi presenteranno la storia della famiglia, dell’azienda agricola, dell'Aceto Balsamico Tradizionale di Modena D.O.P. e le sue tecniche produttive. Proseguirete con la visita all’Acetaia presente nel sottotetto della Villa dove vi verranno svelati alcuni segreti sulla degustazione e l’uso gastronomico dell’ABTM D.O.P. A questo punto sarete pronti per la ricca degustazione di ABTM in abbinamento ai prodotti che hanno reso l'Emilia- Romagna famosa nel mondo. Menù: • 3 stagionature di Parmigiano Reggiano (18 mesi, 24 mesi e oltre 30 mesi) • 2 tipologie di ricotta (di mucca e di pecora) • 2 tipologie di frittata con verdure (zucchine; peperoni e cipolla) • 3 tipologie di gnocco al forno (all’olio, con formaggio e funghi, con formaggio e prosciutto) • 8 tipologie di salumi (es. Prosciutto Crudo di Parma D.O.P., Mortadella “Bologna”, salame, ciccioli, coppa, pancetta, coppa di testa, lardo) • Risotto alla parmigiana • Dolce • Caffè • Amari della casa Saluti balsamici! Mario e Giorgio

How much do you know about Balsamic Vinegar of Modena? As I represent the 4th generation of my family business, I'd love to share all my knowledge about Balsamic with you. Our company was founded in 1891 and we are one of the most ancient producers of Balsamic Vinegar of Modena. When you are about to enter our acetaia (i.e. vinegar cellar), you will be captured by the Balsamic scent and, during your tour, you will see the actual production site of such a precious and estimated product. I'll introduce my family to you, starting from the 1st generation until the 5th. I'll narrate the milestones that my family achieved across the years and I'll teach you the differences between the Traditional Balsamic Vinegar of Modena (DOP) and the Balsamic Vinegar of Modena (IGP). During the guided tour you will learn the phases of the production process of both products and you will see the wood barrels of different sizes in which the products mature and age. Have you ever seen a wood barrel from XIX century still in use? Have you ever tasted a Balsamic Vinegar aged more than 25 years? At the end of the tour, you'll taste five varieties of Balsamic Vinegar and you'll be guided for discovering all the organoleptic features of our ‘black gold’. Before going home, you could also have the chance to buy a bottle of authentic Balsamic Vinegar of Modena!

Questo è workshop artigianale di pelletteria per realizzare insieme una borsa in pelle. Sarà possibile scegliere tra cinque diversi modelli di borse in pelle. Potrai scegliere il giorno stesso quale creare. Inizieremo con una breve spiegazione sul nostro lavoro di artigiane, il materiale e gli strumenti del mestiere. Dopodiché ci metteremo al lavoro: sceglieremo il pellame da usare, lo taglieremo e cuciremo per realizzare l'accessorio scelto. Infine termineremo con un buon caffè per fare due chiacchiere e conoscerci meglio. Ps: Non è richiesta nessuna esperienza! Vi chiediamo cortesemente di arrivare in orario all'appuntamento ma non in anticipo. Avremo infatti tutto il tempo di lavorare alle borse nell'orario concordato. Grazie per la comprensione

At the arrival I will offer you cofee break, and I will give you a lab coat for the access to the production area. I’ll bring you along a complete tour to discover all the steps of Parmigiano Reggiano’s production. We’ll see where the animals are bred and where the milk is mould. We’ll go into the cheese factory during milk processing and we'll witness in cooking and making cheese wheels. We’ll see then the process of salting and maturing up to enter the huge “caveau”, where thousands of cheeses wheels are guarded and laid out in long rows in the silent maturation rooms and where the scent of cheese will smell so nice and exciting that we won’t be able to resist till the final tasting of cheese and local typical products. Other things to note if the experience is full but you arrive by car, maybe I can add availability. please contact me and check

Emilia Foodie Experience is an extraordinary journey through a landscape of rivers, plains and hills and the jewels of the Italian gastronomic tradition! We will discover the secrets of Parmigiano Reggiano and Prosciutto di Parma, their ancient origins and unparalleled balance of knowledge, man’s passion and nature’s bounty. We will be able to follow the whole Parmigiano Reggiano production chain, starting from the feeding of milking cows. We will see the cheese production process in full swing and we will visit all the rooms of the dairy: the production, the shaping and the salting rooms and the amazing warehouse! The dairy experience will end with a guided vertical tasting of delicious Parmigiano Reggiano cheese. You will learn how to taste it like a cheese sommelier, analyzing it through the sense of sight, smell and taste. On our way to the Prosciutto di Parma Plant, we will stop at the foot of the Castle of Torrechiara to take some pictures. During the visit to the plant we will be able to observe the production process of this delicacy and learn about its important history and all the standards which must be complied with, to fully understand the the origins of the unique character of Parma ham: the sweetness! Transportation is not included, but we can arrange it at an extra cost. Dogs are not allowed inside the production facilities.

This experience will offer you the opportunity to approach the “sacred stone” that  accompanies our work and our lives, shape the Marble by involving all 5 senses: observe the matter, recognize its facets, follow its evolution and enjoy its final transformation, caress it, let it talk to you and guide you in the process, smell its aromas of sun and rain moss. Moisten your lips at the end of the day: you will discover that it will taste new. We'll find us at the meeting point, a place really close to the lab, we'll reach togheter the workshop's area where you'll meet the master sculptor Marco. After the introduction by the master sculptor, who will accompany each participant in the activity, we will proceed to a brief but complete sculpture experience: you will try to work a piece of marble with manual and pneumatic tools. we will have breaks during class hours where you can drink coffee, water or tea, use the toilets, take pictures. Once you become familiar with the subject, you will dedicate the last minutes to the engraving of a marble scale that you can take away as a souvenir of the experience! After the lesson we will take you back to the meeting point. Other things to note If it rains, the experience will be canceled. Please remember that we are on the mountain, the ground is rocky. We have kitchen and toilet. Dangerous behaviors will not be tolerated