Acid Trip and Parmigiano Experiences
For Italians, the Emilia-Romagna region is synonymous with good food. In 2015, the American magazine Forbes conferred an international award to the region for its gastronomic excellence, further confirmation that Parmigiano Reggiano, Parma ham, balsamic vinegar and tortellini are gastronomic treasures. Reggio Emilia is one of the most important cities of the region and is located 150 km from Milano, 120 km from Verona, 220 km from Venice and 160 km from Florence.
WalkItaly believes that “less is best”, so our tasting tour focuses on two gems: Parmigiano and traditional balsamic vinegar and walking between two places where they are produced!
One day guided Tour: discovering traditional balsamic vinegar and Parmigiano Reggiano
This walking and tasting tour takes place in an area not far from Reggio Emilia and includes a visit to a top-rated acetaia (a place where vinegar is produced and aged) and a Parmigiano Reggiano dairy founded in 1900 and member of Slow Food Presidia.
Parmigiano. The concept of naming foods after their place of origin dates back to the Roman Empire. Even after the fall of Rome in 476 AD, people on the Italian peninsula continued to follow that practice. During the middle ages, monks in the area around Parma were the first to produce a distinctive hard cheese. ‘Casaro’ is the name of the head of the team in charge of Parmigiano making, the origins of the word probably being related to the name ‘Caesar’. A visit to a Parmigiano dairy is a serious matter: operations start at 8 am and the temperature inside the dairy is between 21 and 23 °C; disposable gowns will be provided.