First, stop at 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 there will be a tasting of three different aging of Parmigiano Reggiano with local red wine and and other typical Parmesan products.
Then, we’ll reach a winery that produces white and red wine from this area. While visiting the cellar the guide will explain to you the wine process from the vineyard to the table. After you’ll also have a red and wine local tasting.
The tour starts at
