From Florence: Balsamic Vinegar, Parmigiano Reggiano & Prosciutto

08:00AM: Meet our English speaking driver and let's the tour begin

10:30AM: At the local Parmigiano Reggiano tour of 1,5h. in a local dairy you will learn all the secrets about the production of Parmesan and at the end you will be able to taste the differences between the 12, 24 and 36 month Parmesan with the tasting.

12:45PM: Here you'll learn about the Prosciutto crudo di Parma. The prosciutto di Parma is famous all over the world and stands out not only for its nutritional peculiarities (the only ingredients are pork and salt, without additives or preservatives) but also for the "crown", the brand that is branded only on the original. Only thighs of great weight are used. It is also called sweet ham as a low amount of salt is added during processing. The salting is accompanied by a short period of rest in cold rooms and followed by the sprinkling of a valuable fat, which takes the name of sugna, obtained from the pig. Here you'll have a light lunch enjoy many different kind of prosciutto, salami, local bread, wine.

3:15PM: You will arrive at Modena, and you will have the opportunity to discover the 1,5 hour Aceto Balsamico tour: Italian Acetaia offers a limited and high quality selection of products, the result of a refined knowledge acquired over the years. The Traditional Balsamic Vinegar of Modena embodies important values such as dedication to working the land, the transmission of knowledge and the maintenance of traditions, which have always distinguished the Modena culture.