First, we’ll reach the Parmigiano Reggiano factory where, after the guide has briefly introduced the Parmigiano Reggiano historical outline we start our visit in the local “casello”. Here is where the milk is cooked inside “caldere” and the Parmigiano Reggiano comes out. You’ll have the chance to visit the brine room and the aging room where it will be possible to “beat” the cheese as a Parmigiano Reggiano Consortium experts does. At the end of the visit will be offered a tasting of three different aging of Parmigiano Reggiano with local red wine and and other typical Parmesan products. From here we’ll reach the Parma Ham factory. The guide will introduce the tour talking briefly about the history and visiting the “cold stage”, where the fresh meats are processed. Here are chosen only the best meats to be processed as “Prosciutto di Parma” You’ll see the salting machine and the refrigeration cells. From here we move through the seasoning rooms where you’ll smell the typical ham scent, and with the “spillatura” system they are branded with the famous “Corona di Parma”. The visit of the farm end with a tasting of Parma Ham and the typical Malvasia wine from this area. The tour continues with the visit of Torrechiara Castle, one of the most beautiful castles of the north of Italy.
The tour starts at
