We would like to invite you to enjoy a wonderful experience in the culture of our land, visiting the production sites of Parma ham, traditional balsamic vinegar from Modena, parmesan cheese and getting directly in touch with the ancestral tradition of Parma and its typical products

PARMIGIANO REGGIANO CHEESE TOUR

Parma Golosa parmigiano reggiano cheese factory visitVisiting a "Caseificio" is like going back in time. The "King of the cheeses" actually has very old origins and today, like 7 centuries ago, Parmigiano Reggiano cheese is still made following the same traditional and genuine methods. Parmigiano Reggiano cheese is protected by the European Union and can only be produced in a restricted area, the so called "zona tipica", which includes the provinces of Parma, Reggio Emilia, Modena, and a part of Bologna (left of the Reno river) and Mantova (right of the Po river). It takes about 2 hours to see the whole production, preferably early in the morning.

PARMA HAM TOUR

Parma Golosa parma ham factory visit. The production area of Prosciutto di Parma or Parma ham is located in the southern part of Parma province. Here, and only here, can genuine Parma Ham be produced. Using very heavy and selected Italian pigs and following the traditional and genuine method, Prosciutto di Parma is still produced like it was about 2000 years ago. Only four ingredients are necessary to produce Parma ham: a pork leg, a minimum quantity of salt to preserve the meat, the air to dry it out, and time, a lot of time, at least 12 months to get a perfect flavor. The plant opens on Sunday only for groups.

TRADITIONAL BALSAMIC VINEGAR TOUR

Traditional Balsamic Vinegar of Reggio Emilia and of Modena is a real jewel for all gourmets. It is a unique vinegar based condiment as it is produced directly from grape juice. The liquid is then placed in wooden barrels and through an oxidation process over several years it is transformed into vinegar.

CULATELLO TOUR

This excellent product is strictly tied to the Po River and real Culatello is actually produced in 12 small villages of the so-called "Bassa Parmense" all located along the right side of the Po River. Culatello is made from the best part of a pork leg, carefully salted and cured in the humidity of the caves, where the Culatello rests for at least 11 months and bears all the flavor, the smells and the history of the river.