Every tour is tailor made and organised upon request, so each one needs to be quoted accordingly.
Tours from Bologna starts a little earlier at around 7.15, Tours from Modena and Parma start at 8 or 8.30. The tours will finish at around 2 pm plus some time to return to your accommodation.
In most cases our tours are composed of 3 activities, joining us for 2 visits it is possible however we unable to offer you a discount for the activities that you are not going to take.
Parmesan production like most of the artisan cheeses happens once a day early in the morning, therefore clients who needs to see the production are required to leave early. It is also possible to arrive later and still visit the facility, the brine tanks, the ageing cellars, the visit will last about 45 minutes. The full visit lasts about 90 minutes.
In most cases we would take at least 2 people on each tour, however we suggest to make an enquiry to see if there is any opening for solo travellers.
Yes you can, all our tours are “open” and organised on demand, this means that we will organise them upon client’s request, and we reserve to add more travellers to the tour. If this is the case the price per person will be lower. Our tours will be always be small and personal, we do not organise scheduled tours on big coaches.
The concierge service is aimed to those who would like a personalised vacation in Italy. We can organise tours and activities to the client’s request.
Yes we do not store any details on our servers, nor on our computers, all details are passed directly to the processor to charge the fees from your card. We are PCI compliant and we received regular safety scans from Trustwave to make sure that our site does not have any flaws. The check out page is securely encrypted by COMODO SSL.
It is up to the guide to come with you on your vehicle or he or she will drive own car and the client is to follow. We strongly suggest the second option where the client follows the guide car.
We are open for tours 7 days a week, however when possible we suggest to avoid Sundays and national holidays. Nevertheless we have organised tours on any day of the year in the past.
We normally take a deposit by a 100 euro voucher by visa or Mastercard, the rest is payable on the day.
You will need to be 18 with a valid international driving licence, if you are below this age you can take a ride as a passenger, the instructor will drive for you.
Yes but the only model that take passenger is the Ferrari California which is a 2 + 2 car.
No all our test drives are accompanied by an instructor.
Yes it is possible to drive super cars on the Modena circuit, however most of our “normal” test drives are on the public roads.
We would not call them “factories”. We visit a selection of small scale producers, often family owned, where they still make artisan products. Most of our partners are POD producers of cheese, ham, vinegar, olive oil, and wine. When possible we visit organic producers.
As far we are concerned we can organise the food tour from any of these towns, it is worth considering that the producers are in the country site and you will need time to visit them at least one full day. It is recommended to arrive at least the night before and be able to leave the following morning to see the parmesan production. We leave from Modena at 8 am, Bologna 7.15/7.30 and from Parma at 8.30.
Sometimes we are required to wear protective clothing while visiting the producers, if this is the case Emilia Delizia will supply all the necessary gear. Otherwise just come dressed comfortably according to the season. Best to wear trainers or any comfortable food wear for the day.
Both Parma ham and culatello are produced in the Parma province. Parma ham is cured on the bone and it needs the drier climate of Langhirano (south of Parma on the hills). Culatello is the back muscle of the pig’s leg and it is cured de-boned inside natural casing (pig bladder). Culatello requires the humidity of the lands around the Po’ river, and it is aged in the characteristic brick cellars. Modena ham is also a recognised PDO ham and it is a tiny production Bologna and Modena. It is cured like Parma ham but it slightly saltier and more savoury. If we had to choose we would rank them like this: 1) Parma ham: sweet and tender 2) Culatello: savoury with lots of favour that comes out when chewing it, rich and sometimes peppery and aromatic. 3) Modena ham: slightly drier than Parma ham, more savoury, full taste.
If you cannot be in Bologna, Modena or Parma in the morning we can still organise a tour for you, however you will not be able to see the full parmesan production as it starts early in the morning. Furthermore you might need to purchase a private tour in order to cover something specific for you.
Yes but let us know of any food problem that you have, we can arrange vegetarian and free from lunches. Unfortunately parmesan cheese uses animal rennet is the production and if you are a strict vegetarian is not really suitable. Parmesan cheese has no or little lactose left after the ageing process so in most cases is suitable for lactose intolerant people. We cannot guarantee the dessert to be nuts free, if your allergy is severe please avoid them altogether, we will be happy to serve a fresh fruit salad.
Yes each producer will have his or her own food boutique where you can purchase the products that you like. Most of the shops now take credit cards so you can shop around using your Visa or Mastercard while AMEX is not accepted everywhere. Balsamic vinegar comes in 100 ml bottles which are stored inside a sturdy carton box that can be easily pack it in your suitcase. Balsamic vinegar is safe to be brought in any country without prior custom permission. Parmesan cheese is sold at the producers in wedges of 500 grams or 1 kg slices. Parmigiano Reggiano is always vacuum packed and it is safe to bring back to any country. Parma ham and any other cured meat product are sold in handy vacuum packs however you can travel with meat products only inside the EU. If your destination is the U.S.A, Australia, Japan, Hong Kong (and others) do not risk taking meat products with you.
The short answer is no. Our tours are organised on demand so in most cases we need a booking from just 2 people to start the tour. It is likely that you will be in small groups of 4/6/8 people. We do not really organise coach tours with lots of travellers. It is an intimate experience discovering the good foods of Emilia Romagna. Of course if your party is large we will be very happy to organise something suitable for your group.
Yes we do, we have teamed with our chef partner in Bologna and we are able to offer small groups amateur cooking classes focussing on fresh pasta and local cuisine, as well as professional cooking classes for the experts
Yes we do, however we recommend to combine food and wine tour which gives you the best insight of Emilia Romagna food and wine traditions. We organise trips to Lambrusco, Sangiovese wine tours from Bologna as well as wine tours around lake Garda and Florence Chianti area.
The short answer is anytime. Emilia Romagna has hot summers and cold winters and the climate is to be considered temperate continental. The months of July and August tend to be hot and torrid however air-conditioning is widely available in Italy and you can always refresh at the Cinque Terre with a swim in the sea. Winter months can be icy and snowy, on the other hand if you enjoy that you can ski on our mountains which are just an hour from Bologna and combine winter sports with gourmet food. Spring and autumn are probably the best periods to visit us and then the busiest time of the year. Spring offers mild temperatures and a lot of day light, Autumn has the best food around the year such as truffles, mushrooms. chestnuts, mulled wine and many of food festivals.
Yes it is possible with our escorted tours departing from Parma, Modena and Bologna. You will need a guide to access the producers as they are unlikely to let anyone walk in their ham factories. Emilia Delizia can take care of these details.
Yes it is possible with our escorted and guided tours. We will take care to book an appointment with the producer and book a guide to accompany you and guide a detailed tour of the production in the language of your choice.
If you are driving your own vehicle you will need to take a GPS with you as most of the places that we visit will be in country side, and if you are unfamiliar with the locations all roads will look the same. If you have an address you should make sure that you understand it. Below an example.
SIG Giovanni Grossi [recipient]
Via Martiri della Libertà, 855 [street + house/building number]
43037 Lesignano de’ Bagni (Parma) [postal code + city/town or location+ (province)]
In the Italian language we call ham prosciutto, so prosciutto di Parma and Parma ham are essentially the same product. Sometimes we use the word prosciutto as generic term indicating a product that does not have a label or a PDO.
Yes we do a lot of tours where the clients have their own vehicle. When necessary we will provide you with a detailed itinerary ahead of time. However we will take no responsibility of poor planning from your side. If something is not clear please ask in advance as driving in a foreign country is not always straight forward. Please make sure you have a GPS, a map, and you know how to read Italian addresses. Plan ahead even for something that looks so obvious.
The price on the website does not include guide who stays with you all day. You will meet the producers at the location indicated on the itinerary and they will guide you around their farms. This does not exclude that we can add a guide for the whole day at extra cost.
Most of our farm stays are in the Italian country side, so without a car you will be stranded at the farm,. and additionally you will incur in extra costs considering the taxi transfers from and to the farm. Public transport is not an option for a stress free holiday as it will require considerable planning. The best is to have your own car or stay in city like Modena, Parma or Bologna and take our escorted tour where we provide transport.
Yes the productions happens every day of the year.