Try our NEW Foodie’s Delight Food Tour

The €99food tour (1)

 

The only 99 euros food tour departing from Bologna has arrived. Book now!

This is a full inclusive food tour with transport, tasting and English speaking guide departing from Bologna Central Station or your hotel at 8.00 am. Available 7 days a week most days of the year. The tour ends back in Bologna at 12 noon.

Pricing is intended per person.

It includes 3 stops:

You can use the add to cart below and you you will able to choose the date at the check out. 

 

The best priced food tour you can find in Bologna. Minimum booking is for 2 people. The tour has several options, for example if you want to be picked up from hotel instead of Central Bologna station you can add to your tour. We also have a gourmet lunch option in Bologna to savour all the best form your day.

This tour includes transport by luxury Mercedes mini van. This tour is not a private event. But you can choose to book it just for your party, please enquiry for pricing.

99 euros price is valid when booked 2 weeks in advance

Options:

  1. You can get child discounted rate with 2 adults booking (priced per child)
  2. Saturday, Sunday and national holidays attract a supplement (priced per person)
  3. Hotel pick up available in Bologna (Prices per person)
  4. Gourmet lunch available in Bologna at the end of the tour (priced per person, not available on Mondays)
  5. Get picked up from Modena station
  6. Visit Modena option - get dropped off in Modena plus 3 hour spare time and we pick up later to take you back to Bologna.

 Please note that you can add the date of the tour at the check out.

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Price: from €25.00

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 lastminute

Musa – the First Charcuterie Museum in Italy.

The first charcuterie museum in Italy, “MUSA”, introduces its visitors to multiple aspects, stages and perspectives of traditional meat curing process. Founded in 2013, the three story building is located in Castelnuovo Rangone, Modena, Italy right next to the headquarters of Villani Salami plant – the oldest and biggest regional salami producing company, which has been sustaining the craft of charcuterie producing for over 120 years. Throughout the galleries of the museum building, its multimedia booths, glassy models and other thematic images visitors are brought into the atmosphere of gastronomic heritage and of meat gourmet preparation all across Italy. The itinerary incorporates ten major parts maintaining a balanced mix of the practical side of sliced-ham making along with the spirit and the pride artisans take in their work.

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A Tribute to the History of Charcuterie

With the opening of Museo della Salumeria the commune of Castelnuovo Rangone (MO) pays tribute to the Villani S.p.A – a family-owned charcuterie production business existing since 1886, currently exporting cured meat to over fifty countries around the world. The gallery hallways feature the memorable images of historical tools, techniques and artifacts used in the old times for curing salami, mortadella and many other renowned culinary delights. As time shows, the salami-making process cannot be fully replaced by advanced technologies and modern equipment. The successful combination of novelty coordinated with manual approach and professional human skills is what makes the Italian-made charcuterie a one-of-a-kind delicacy.

Inside the Museum: Aesthetical and Educational Value

The visit course is divided into ten different sections each covering a particular aspect of the meat preparation process: curing, braising, trussing, slicing and more. The 3D crystal mock-ups of trussed meat on display, hanging platters of flowery cold cuts and other descriptive imagery convey the concept and culture of the multistage cooking course. Apart from getting impressed by the appetizing interior design, guests can gain knowledge about the various phases of the famous salami making. Throughout the course of years evolution of the product can be traced; the global tendency of healthy lifestyle in today’s world has imprinted itself in the manufacturing of the cold cuts as well: sliced ham contains less salt and fat complying with international food standards. By following the historical thread of the charcuterie evolution one gets the impression of what stands behind the legendary gastronomic delight: technique and precision side-by-side with passionate appreciation and dedication to work. Visitors expressing real-time interest to the cooking details may be armed with practical knowledge by gaining it from videos, textbooks and other visual aids available in respective halls – guidelines and old recipes are offered for public use.

Tastings and Social Events

Besides getting acquainted with the museum itinerary through texts and films, guests are welcome to take action by participating in guided tours, tastings and social themed gatherings. Gastronomic workshops are available upon request and the production department of salami Villani factory is open for visits as well for groups of at least 10 visitors

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Small Group Tour

1) Orginal 3 gourmet food tour

From Modena: 165 euros per person at least 3 people booking (departure at approx 8.15 am return at 3 pm)

From Bologna: 185 euros per person for at least 3 people & 165 per person for at least 4 people (departure at approx 7.30 am return at 4 pm)

From Parma: 185 euros per person for at least 3 people & 165 per person for at least 4 people (departure at approx 8.15 am return at 3 pm)

Coming to Modena? It takes only 20 minutes from Bologna by train.

Are you driving your own car?
Escorted tour with your own car 125 euros per person
http://www.emiliadelizia.com/bolognaparma-food-tour-car/


2) Organic winery 2 gourmet foods + farmer gourmet brunch

Available from Modena or Bologna 2 best gourmet food plus a delicious cheese and ham brunch – taste all in one morning

http://www.emiliadelizia.com/2-gourmet-food-tour-farmer-brunch/

If we provide transport:

From Modena: 165 euros per person at least 3 people booking (departure at approx 8.15 am return at 3 pm)
From Bologna: 180 euros per person for at least 3 people & 165 per person for at least 4 people (departure at approx 7.30 am return at 4 pm)

If we do not provide transport:

Escorted tour with your own car 145 euros per person
http://www.emiliadelizia.com/bolognaparma-food-tour-car/

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This tour is shorter and panoramic tour with less distance involved compared to the Parma Tour.
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3) Cookery classes at the organic farm with 2 gourmet food tour
A Tour to the 2 gourmet food (Balsamic and Parmesan) plus a pasta making class + organic farmer’s brunch

From Modena: group of 3 People 240 euros per person – 2 gourmet food tour + cooking class at the organic farm or 200 per person for a group of 4 people.


 

Fast track and last minute booking:

Our tours get booked up quickly If you want to reserve a spot on a tour, please buy a voucher for 100 euros from the site.

Pay here to reserve your tour (this is a deposit and not the full price)

Emilia Delizia  gourmet food tour reservation, please add this product to your shopping cart and pay securely with your card on the next page. This product is a deposit for a tour with Emilia Delizia. Vouchers are generic and can be used to book any food and wine tour that has been discussed between the company and the client.

Product Options
Combination of product variants is not available

Price: €100.00

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Food Fours Prices for 2

Booking: min 2 people

 

New: Foodie delight food tour in a small group.

We are now launching our new group food tour starting at only 99 euros per person. Best quality tour at a new lower prices for small groups. Book for 2 people now.

 


 

Private tours

1) Original – Parmesan, balsamic, Parma ham tour and Lunch

Monday to Friday

Our most popular gourmet tour – full day exploring the best of the foodie destinations.

Saturday and Sunday booking might attract a supplement for small groups.

If we provide transport:

From Modena: 185 euros per person (departure at approx 8.15 am return at 3 pm)
From Bologna: 225 euros per person (departure at approx 7.30 am return at 4 pm)
From Parma: 220 euros per person (departure at approx 8.15 am return at 3 pm)
Coming to Modena? It takes only 20 minutes from Bologna by train.

If we do not provide transport:

Escorted tour with your own car 155 euros per person
we strongly encourage clients to have their own transport for maximum flexibility and savings
http://www.emiliadelizia.com/bolognaparma-food-tour-car/


2) Organic winery 2 gourmet foods + farmer gourmet brunch.

Available from Modena or Bologna 2 best gourmet food plus a delicious cheese and ham brunch – taste all in one morning

If we provide transport:

From Modena: 185 euros per person (departure at approx 8.15 am return at 3 pm)
From Bologna: 215 euros per person (departure at approx 7.30 am return at 4 pm)

If we do not provide transport:
Escorted tour with your own car 155 euros per person
http://www.emiliadelizia.com/bolognaparma-food-tour-car/


 

3) Cookery classes at the organic farm with 2 gourmet food tour

A Tour to the 2 gourmet food (Balsamic and Parmesan) plus a pasta making class + organic farmer’s brunch

From Modena: 280 euros per person – 2 gourmet food tour + cooking class at the organic farm


 

Fast track and last minute booking:

Our tours get booked up quickly If you want to reserve a spot on a tour, please buy a voucher for 100 euros from the site.

Pay here to reserve your tour (this is a deposit and not the full price)

Emilia Delizia  gourmet food tour reservation, please add this product to your shopping cart and pay securely with your card on the next page. This product is a deposit for a tour with Emilia Delizia. Vouchers are generic and can be used to book any food and wine tour that has been discussed between the company and the client.

Product Options
Combination of product variants is not available

Price: €100.00

Loading Updating cart...

 

 

 

 

 

 

 

 

 

 

 

How to Visit a Balsamic Vinegar Producer in Maranello

Guided visits at Acetaia Clara in Maranello, Emilia Romagna Italy.

If it happens to be in Maranello visiting the Ferrari Museums remember that we also conduct balsamic vinegar tour there. Specifically we visit acetaia clara an artisan producer with a passion for quality vinegar. The acetaia has more than 300 caks holding the precious liquid. The owners have been running the place for over 30 years. Beside being certified producers of balsamic vinegar of Modena DOP they offer very competitive prices for their excellent products, so it is indeed a place for shopping for some bargain souvenirs.  The visit is in the language of tour choice and it lats about 1 hours, it also include tasting of Saba (cookeed grape must) a vinegar aged for 15 years, a second one aged for 25, and a reserve vinegar aged in juniper casks only. The tasting include ricotta topped with saba, Parmesan cheese topped with 25 years old balsamic, Balsamic and chocolate. And to finish some Nocino liquour  that is a speciality of Modena.20140614-174029-63629326.jpg

 

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What to do in MODENA in three hours

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Visit the perimeter of Maserati factory, you can spot many Maserati super cars running around, and see them test driven.

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The Maserati factory has a small showroom where you can see the cars but you can also buy Maserati gadgets, T-shirt and so on. You do not need any appointment to go to the showroom, you can just turn up. However factory tours are harder to get.

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This is the Maserati tower it is the headquarter of the company, note the Trident which is the symbol of the Maserati and it is sitting on top of the building, the Trident  was chosen as it was also represented in the Piazza Maggiore fountain in Bologna.

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Nearby you can find another supercar Museum. It is just five minutes away, it is Casa Natale Enzo Ferrari, and it is located at his house where the car maker was born, now it is a museum with plenty to see.

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This is the main building of the Ferrari Museum and host many super car collection that are changed regularly. From here you can also take a shuttle bus and go to Marenello, where the other Ferrari Museum is.

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This is the oldest delicatessen in the world it was open in 1605, it belonged to the GIUSTI family for a very long time. They were salami and ham makers in Modena and their products were exported all over Europe. Now is still a deli but also a renowned restaurant, featuring traditional fare but make sure that you book well in advance. It is open only for lunch.

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In Modena people eat your gnocco fritto, it is a local speciality, it is simply a fried dumpling but is very tasty as it is fried in pork fat. You can order it for breakfast with your espresso. Or have it for dinner with slices of Parma ham.

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This mercato Albinelli, here are you can buy many local specialties and super fresh meat, fish vegetables and fruits. It is in liberty style and built at the beginning of the 19th century. It is a focal point of the city, if you want to see the locals and what they eat, mercato Albinelli is the right place.

Grappa! What is it and why Italians love it?

Grappa is the perfect ending to yet another delicious Italian meal! This venerable digestive has been produced and enjoyed in Italy for centuries; it was mentioned in 14th Century documents and by the end of the 15th Century it was already licensed, taxed and exported – yes, even way back then the Tax Man was quick to recognise the potential and grab his share! Although Grappa had humble origins – it was widely produced in home stills by just about every wine farmer and grape producer in the North of Italy – it has come a long way since it’s rather rough-and-ready high potency origins and today Grappa is enjoyed all over the world and some of the better Grappa can be a most sophisticated ending to an enjoyable meal.

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Grappa and espresso – so Italian! – source

 What is Grappa?

Grappa is made from pomace, the left-over skins, seeds, and stems that remain after grapes have been crushed for wine. Sometimes fruit or other aromatics such as fresh herbs and spices are added to this raw material before it is distilled using either the old fashioned direct-fired stills or more modern methods utilizing steam heating. The distillate is a clear liquid with a hefty alcohol content of around 37% to 40% (and often higher, especially home-made varieties that are not subject to control). A similar product is also produced in France, called Marc, but the name “Grappa” may only be used for those spirits originating in Italy, and there are various regulations controlling the alcohol content (it cannot be less than 40%), distillation process and the grapes used. The resulting distillate is crystal clear and completely colourless.

The big players in the grappa business.

Today there are several enterprising Italian producers, among them some big names like Nardini (Bassano del Grappa) and Nonino in the Friuli Region, who have started to promote and refine the end product. Instead of using whatever grapes are available, (traditionally the old Grappa was made from a mixture of wine-grape remnants) they have started to produce single variety Grappa (cru monovitigno) and Grappa made from the grapes of particular denominated areas. In addition, some producers are aging the distillate in oak, ash or chestnut barrels, which imparts subtle flavours of vanilla, tobacco and sweet spices as well as changing the colour to anything from a light straw to a deeper amber hue. Most of the larger wineries now have their own “house brand” grappa specially distilled for them to sell alongside their wine.
Further innovations to improve the image and desirability of Grappa include the wide-spread use of beautiful hand-blown glass bottles, some embellished with beautiful stoppers, a variety of seals, gold caps, ribbons and lace reminiscent of the more gracious Renaissance era.

How to enjoy grappa.

The best way to enjoy Grappa in the traditional way is to serve it in a small tulip-shaped glass which will enhance the aroma. Young Grappa should be served cool (around 9 – 13C) while older Grappa would best be enjoyed at room temperature (17C). Many Italians enjoy sipping a Grappa alongside their Espresso, or even combining the two.
In the last decade there has been a big increase in the popularity of Grappa, leading it to become quite fashionable. A “Grappa Movement” – (i Grappisti) has been formed to promote the drink and there have been competitions where “mixologists” compete to produce the best cocktail containing Grappa as the primary ingredient. For your own modern take on Grappa try this suggestion from British celebrity chef Jamie Oliver as the finale to your next dinner party: Put a bottle of Grappa and 2-3 bunches of grapes in the freezer for about 2-3 hours. Serve the chilled grapes and Grappa on a large platter with a few bars of good black chocolate – superb!

Grappa tours.

Emilia Delizia would be very happy to organise tours for those interested in the process of making this famous Italian Spirit. Typically produced in the North West of Italy, the producers are easily reached from Venice, Verona, Bologna and Milan. Our company can organise transport, visits and lunches. A minimum of 10 people is required.

 

Lardo di Colonnata….a taste of the Good Fat

What is Lardo di Colonnata?

Lardo di Colonnata is a true Italian heritage food; (it is very unfortunate that non-Italians will generally confuse the name with simple lard, which is far from the truth). This product is a deliciously seasoned, cured slab of pure fat from the back of the pig, which has been cured in a particular way, and it is a delicacy in Italy where it can often be seen on a platter of Salumi (Italian cured meats). Lardo di Colonnata is a superior product and it is protected by an IGP designation, meaning that production is restricted to the region around the little village of Colonnata. In addition, the IGP brings with it certain regulations regarding the production, and ensures that the product is matured in a particular way in the Marble caves near Colonnata.

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Lardo di Colonnata – Source

The Marble Caves of Carrara and the Apuan alps

The magnificent mountains that surround the town of Carrara are a sight to behold! In the height of summer they appear to be covered in snow, but it is not snow but precious white marble that is gleaming in the sun. The marble from Carrara has been known since Roman times, and is where the huge block that was the basis of Michelangelo’s famed “David” was hewn. The town of Carrara is a monument to marble, and you will see marble wherever you look – marble benches, marble statues, marble steps and a gleaming marble Duomo (cathedral). Today you can go on a quarry tour to get an idea of how incredibly difficult it must have been to produce the marble here all those years ago, with no equipment! Above the town of Carrara, in the village of Colonnata, you can learn how the marble caves of the area are essential today in the production of Lardo di Colonnata, just as they have been for centuries.
Legend has it that the original Lardo was produced by the Roman quarry workers who needed a nutritious meal to sustain them during their labours in the quarries.

How Lardo di Colonnata Is Made.

Thick slabs of trimmed pork back fat are seasoned with salt, pepper, rosemary, garlic (and sometimes other herbs such as star anise, oregano, coriander, cloves, etc) and packed into specially carved Carrara marble containers, which are porous and allow for the curing process to take place. Production only takes place in winter, and the vats of seasoned fat are aged and matured entirely naturally in the Marble Caves, where the micro-climate is perfect for the job of curing the meat without any additives or preservatives.
The resultant Lardo di Colonnata, shaved into delicate thin ribbons, is a delicate, creamy textured sliver, full of the rich flavours of the herbs, which perfectly complements a slice of grilled Italian bread – crostini. It tastes a little like the fatty part of a slice of perfect prosciutto, but with a lot more flavour! It is generally eaten just as described above, and forms part of an antipasti platter, along with other cured meats (salumi). It can also be used to impart flavour and moisture to roast game birds or other dishes that require a little extra fat.

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The Marble containers where the lardo is cured – source

How Many Kinds of Parmigiano Reggiano are out there?

There are really stringent laws governing what kind of cheese can be called Parmigiano Reggiano, so in fact the answer to the question should be: Only one kind – Parmesan cheeses produced in the regions which are covered by the Parmigiano Reggiano PDO (protected designation of origin). In reality, however, it is a little more complicated! Let me try to explain about the variations that can be found amongst cheeses that all proudly bear the PDO stamp which proclaims to the world that they are genuine Parmesan cheeses from the PDO region, which includes Parma, Reggio Emilia, Modena, Mantua and Bologna.

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It may surprise you to know that there are about 420 creameries within this designated region, and these “parmesan factories” receive their milk from over four thousand farms every day. Inevitably, there will be a large variation in the end product from all these dairies, due to the season, altitude, breed of cattle and expertise of the cheese-maker. Another factor that hugely influences the final cheese is the period of maturation; the minimum time required for a cheese to fulfil the stringent appellation requirements is 12months, but some cheese wheels spend up to 36 months in the maturation cellars, during which time there is a very noticeable change in the taste and character of the cheese.

Factors which influence the final product are:

Maturation: at 12 months this medium-fat semi-hard cheese will have a pale cream colour, taste slightly salty, slightly acid and slightly sweet, and have a wonderful nutty fragrance – Parmigiano is never a smelly cheese! There is a slight grainy texture, one of the distinctive characteristics of this King of Cheeses. At 18 months, the texture has changed as more crystals develop and the straw colour of the cheese is a shade darker; the flavour is becoming more savoury and the fragrance has become a little fruity. The flavours and aroma of the cheese continue to deepen and mature, and the colour gets progressively darker. By 30+ months the cheese is fully mature, a golden straw colour with many crystals and can have woody, spicy, and dried-fruit flavours on your palate. The rind will be really hard at this stage.

Altitude: At higher altitudes, the dairy herd has access to sweeter, greener grass (Parmigiano herds are never fed anything other than grass!) and purer water, resulting in the cheese from the mountains (Parmigiano di Montagna) having a subtly deeper flavour. Many cheese connoisseurs also believe that cheeses made in Spring and Autumn are also superior due to the improved feed at these times of the year. Since each wheel is date-stamped, it is easy for cheese buyers to select cheeses made at these time of the year.

The Herd: if you are faming cattle for the meat market you choose good beef producing breeds, and likewise milk producers for the famous Parmigiano cheese production rely on superior milk-producing cows. In this region the most favoured breed is the Alpine Brown, bred exclusively in the mountainous areas. Recently “red cows” as they are locally known are making a coming back. The Rossa di Parma is native cow of the area and it produces a superior milk. These animals produce the very best balance of quality and quantity of milk – a really superior product just perfect for the production of a really superior cheese.

So, to get back to the original question – there is only one type of cheese that may be called Parmigiano Reggiano, produced in the areas covered by the PDO, but within the parameters set there can be fairly wide variations in the appearance, aroma and taste (and price!) of your slice of Parmigiano.

Supercars, Super Foods of Modena

Connoisseurs of wonderful cars and superb cuisine will find a holiday in the delightful medieval town of Modena in northern Italy most rewarding.  Modena and near-by Parma are the home of Italy’s greatest exports, Parma Ham, Parmesan Cheese, Balsamic vinegar and, of course, Ferrari and Maserati.  Plan your next holiday to include enough time in this region to get a true taste of some of the best that Italy has to offer.  Here are some of the attractions that you must include in your holiday plans.

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Cathedral of Modena

Hombre Farm – Motorvalley Panini Collection Tour.

Matteo Panini is a young farmer in the region, one of many Parmesan cheese producers, who also happens to  have an amazing collection of motor vehicles which have been passed down to him from his illustrious family which included his father Umberto, who together with his brothers Benito, Franco and Guiseppe, invented the famous Panini stickers.

The motor collection started with tractors, which all farmers needed, and one of the exhibits is a 1934 Landini, still in perfect working order.  After tractors came motorcycles, the most common mode of transport after WWII, and after that came the wonderful cars, featuring examples from Maserati that are thought to be the most important collection of these super cars in the world.  In addition to Italian motor vehicles, there are also many examples from other countries such as British motorbikes from Norton, and even a Messerschmitt car and a Lotus!

A visit to the Hombre farm is an excellent family day trip.  First visit the dairy, where 12 wheels of Parmesan are produced daily, and then enjoy the motor museum.

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The Maserati Eldorado at the Panini Museum

Osteria Francescana

No culinary visit to Modena would be complete without having a meal at this wonderful restaurant, the brain-child of world-renowned chef Massimo Bottura, who grew up in Modena and developed his love of cooking by watching his mother prepare food.  Massimo has come a long way since then!  His food is a modern interpretation of classic Italian cuisine, but this chef, who has worked with some of the big names of the culinary world, such as Alain Ducasse and Ferran Adrio (of El Bulli) is forever pushing the boundaries.  He won his first Michelin star in 2002, a second in 2006 and a third in 2011, as well as numerous other awards and distinctions.  This year, 2013, La Francescana came in 3rd of the 50 best restaurants in the world.  Of course you have to book well in advance, and of course it is expensive, but it is worth it!  His signature dish for 2013 is called Camouflage – a hare in the woods; it is made up of a thin layer of foie gras decorated with various powders composed of hare blood, chestnut and several herbs – perhaps this dish is not for everyone, but it is an example of the chefs’ innovation.  Of course, there are more conventional dishes to suit all palates.

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Chef Massimo Bottura at his restaurant La Francescana in Modena – Source

Traditional Balsamic Vinegar of Modena

Genuine Balsamic Vinegar has been produced in Modena for centuries, and is a unique artisanal product, completely unlike regular vinegar.  The basic ingredient is grape Must (juice) from predominantly Trebbiano grapes (sometimes with the addition of Lambrusco grapes).  The must is simmered (never boiled!) for a lengthy period to reduce and concentrate the liquid.  This liquid is then allowed to ferment and mature for a minimum of 12 years in the case on a “true” Balsamic.  This wonderful product, known as Black Gold, can sometimes be matured as long as 25 years and a new batch is traditionally started to mark the birth of a baby girl, and treasured to become a part of her dowry!  Balsamic vinegar should be used sparingly – just a drop or two to enhance a sliver of Parmesan or a slice of Parma Ham.  Make sure to visit one of the Balsamic producers of Modena during your visit to learn the process of the production, learn how to use it, taste the wonderful nectar and, of course, buy some to take home with you to remind you of Modena.

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