The monk Donizone, Matilda from Tuscany’s biographer, recounts an episode: the German Emperor-to-be Henry III asked to taste the famous “balm” he had heard about. So the Bonifacio Lord of Canossa (Reggio Emilia) – Matilda’s father - sent a little silver barrel with the precious product to Henry during his stopover in Piacenza. And this happened in 1046!
Visiting today a vinegar house (Traditional Balsamic Vinegar) is a unique experience. And it is a privilege to be able to tell about the patience, the passion and the bond with the land that this product carries with it. It is the magic of waiting that is released after decades in flavours thick of memories: woods, fruit, grapes, time…
You cannot say you know about Italian food if you have never visited a vinegar house. Our guides will be able to lead you into this world with their narration and a guided tasting of this magic product in its different grades of maturation (at least 12, 20 and 25 years!!).
The Reggio Emilia territory is a chest filled with a precious food treasure: Parmigiano Reggiano cheese, Traditional Balsamic Vinegar in the front line followed by a large number of other products.
Visiting a cheese dairy or a vinegar house opens the door to a marvelous world made up of ancient traditions and of a unique know how handed down from a generation to another during centuries.
Our guides know all the steps that lead to the creation of these local treasures and will be happy to share them with you
Moreover, to fully enjoy the tastes and flavors of the Reggio area, you cannot miss a snack or a meal based on these other specialties: erbazzone (sort of herb pie), scarpazzone (the mountain variant in which rice is added), salami with gnocco (local baked or fried focaccia), tortelli stuffed with herbs, pumpkin or potatoes, sweet and sour little onions from Boretto and a glass of local Lambrusco.
It is well known that Parma with its 3 extraordinary PDOs (Parmigiano-Reggiano, Prosciutto di Parma and Culatello di Zibello) is the heart of the foodvalley.
It is also known that since 2015 it has been named Unesco Creative City for Gastronomy. Therefore in the town cultural program for September an event related to food can not be missing.
"Gastronomic September" is a month of in-depth analysis on PDO Parmigiano Reggiano and Prosciutto di Parma, pasta, tomato, milk with dairy products and anchovies. A widespread event that will involve the restaurateurs of the city, challenged to propose and reinvent dishes based on these excellences.
The debut will be marked Cibus OFF, an off-site event and a natural introduction to CIBUS, the international agri-food fair that returns to open its doors to Italian and foreign operators.
This gastronomic event will intertwine with musical and theatrical ones.
Dinners - shows, dances, the reopening of the Verdi Festival and the Parma City of Music project will offer a worthy setting for a Gastronomic September.
For those curious about food, an opportunity to investigate the special link between this territory, its people and its products joining our personalized food and wine tours.
On the 7th of July at seven p.m. the challenge of FICO, the Italian Farming Factory born in 2017 on the outskirts of Bologna, is renewed.
Based on (obviously) seven thematic areas of agri-food, the new Disneyland for foodies was born with a mission: to help people appreciate Italian food and wine excellences while they’re having fun.
Multisensory experiences, food-centered attractions, farm animals, all managed by 60 operators in the sector, are ready to be enjoyed by FICO visitors.
Riding a Sicilian cannoli, taking a tour inside a wheel of cheese ... it doesn't happen often!
Along the four valleys that connect the Apennines to the plain, the three PDOs that make the local gastronomy famous are produced: coppa, pancetta and salami.
This fact alone would be enough to justify a visit to these lands, but that is not all.
The Piacenza hills are in fact producers of excellent D.O.C. wines that have their ancient roots in local history, from the Etruscans to the Romans.
Among the whites, Ortrugo stands out, among the reds, Gutturnio, while the sweet Vin Santo is produced in Vigoleno.
Our gourmet tours are journeys into flavours that are the result of old local traditions and could be combined with dedicated historical and artistic visits.
A visit suitable for groups and families that offers a glimpse of the quiet and placid landscape of the "Bassa", the area near the river Po, which is distinguished by the presence of beautiful castles and characteristic villages. Winter fog and summer heat are fundamental ingredients for some typical local products such as Culatello di Zibello and Spalla Cruda di Palasone and are part of the charm of this territory that has inspired musicians such as Giuseppe Verdi and writers such as Giovanni Guareschi.
A tour in close contact with nature, thanks to the presence of the main embankment that runs along the river bed and that is passable for long stretches.
Among the places not to be missed, included in our itineraries, are the Rocca di Fontanellato, the Rocca di Soragna, the Castle of Roccabianca, the Castle of San Secondo and the Labyrinth of Masone.
The “Prosciutto di Parma” (from the Latin perexsuctum, literally “dry”) is a tasty and authentic product whose origins date back to antiquity. It is produced only with pork and salt. It owes its characteristics to the skill of the salt Masters and the dry and delicate air of the fragrant hills around Parma. A tour of a "prosciuttificio" (ham facility) lets you see the salting, drying and refining of the ham and to discover its secrets.
Absolutely recommended the tasting: prosciutto, homemade bread and a glass of Malvasia!
The grape varieties of the Parma hills that accompany the dishes of traditional cuisine to perfection are the aromatic Malvasia di Candia, the Barbera, the Bonarda and, of course, the Lambrusco. Young and sparkling wines, combining lightness and cheerfulness. The tour of a wine cellar on the southern hills of the city lets them be tasted in association with typical local products, first of all the famous PDO (Parmigiano Reggiano, Prosciutto di Parma and Culatello di Zibello) that exalt their qualities.
Produced exclusively with fresh milk with no preservatives, it is the fruit of a thousand-year tradition. A tour of a cheese factory will let you discover Parmigiano Reggiano P.D.O., the creation, salting and spectacular refining of the wheels.
You cannot miss the final tasting. Our guides are A.P.R. ( Parmigiano Reggiano Certified Taster), thanks to their indications you will be able to appreciate the characteristics of the different maturing times and the use of the King of cheeses in cooking.
The Consortium of Traditional Balsamic Vinegar in Modena guarantees the quality and the use of the traditional method for the production of this magical condiment, which is a real panacea for the palate and the spirit.
Traditional balsamic vinegar comes only from cooked grape must which, year after year, is aged slowly in wooden barrels with decanting that give the product unique flavors: tasting the different degrees of ripeness is an experience for true gourmets.