Traditional foods & wines roads
A varied world of traditional product
Parmesan cheese, Reggian Lambrusco and the traditional balsamic vinegar of Reggio Emilia are the best-known ambassador in the world of the Emilian food valley, which extends into the province of Reggio Emilia, from the river Po to the mountains.
I will not describe their unique characteristics, if you want to no more about them follow their links, but I would rather prefer to drive you throught a real visit to the respective farming business.
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A traditional cuisine .
Reggio Emilia owes a large parts of its renown to its traditional cuisine. While boasting an excellent selection of all types of dishes from starters to desserts, the originality of its cookery lies mainly an its first course pasta dishes, influenced by various traditions from farmhouse cookery to that of the landed gentry, with elements reminiscent of Renaissance banquets
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Tour guide to the " Acetaia"(Traditional aromatic vinegar farm) and reservation rules.
We have different types of tours of the last of about 1hour and 30 ' each (available in English, Franch and German language). Within few minutes there is an interesting vinegar farm, as known as terradeltuono, that we raccomend as follow:
1) Simple tour: vinegar tasting € 3,00 per person.
2) Tasting tour: Tasting of Traditional aromatic vinegar dressed with some specialities as: Parmesan cheese, Chantilly cream or Omlettes. Available at the least of 15-20 partecipants. Cost of € 5,00 per partecipant.
3)Tasting tour at the table: Special occasion reserved to the partecipants who are willing to try tipycal cuisine improved by Traditional aromatic vinegar. Cost of € 35,00 per partecipant.
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Ask for a tour guide
Tour to the "Caseifici" of the Parmesan cheese and reservation rulesGuided visits take place from Mondays to Fridays. It is necessary to send a request via fax or e-mail to the competent provincial office at least 15 days before the requested tour date. Visits last approximately 3 hours; it is recommended to be at the dairy at about 8.00-8.15 a.m. to be able to follow the entire processing.
During the visit, all the processing phases for the production of Parmigiano-Reggiano cheese are explained: processing of milk in the vats, moulding of the curd, salting and maturation of cheese wheels.
Visits are held in Italian, but visits may (at discretion of the individual provincial offices concerned) be guided by specialized interpreters. Guided visits are free of charge.
It is possible to buy Parmigiano-Reggiano cheese directly on the dairy.
The provinces making up the production area are: Parma, Reggio Emilia, Modena, Mantova (right bank ofthe river Po) and Bologna (left bank of the river Reno).
Ask for a tour guide
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